My CHEWY White Chocolate Macadamia Nut Cookies | Baked Favourites
These White Chocolate Macadamia Nut Cookies are chewy on the inside and crispy on the edges! Packed with white chocolate chunks and macadamia nut, you won't be able to resist having seconds. This is a no fuss recipe and the dough comes together in just one bowl. The best part, these cookies only need to cool for a few minutes before enjoying!
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Ingredients (makes around 12 large cookies)
½ cup (113 g) unsalted butter, at room temperature
½ cup (100 g) white granulated sugar
½ cup (100 g) packed light brown sugar
1 large egg, at room temperature
1 tbsp vanilla extract
1 ¼ cup (185 g) all-purpose flour
1 tbsp cornstarch
½ tsp baking soda
½ tsp salt
1 ½ cup (262 g) white chocolate chunks
1 ¼ cup (120 g) coarsely chopped raw macadamia nuts
Directions
1. Using a spatula or a wooden ladle, cream the butter with the white granulated sugar and brown sugar pressing it against the sides of the bowl to help it combine. Add the egg and mix well till the egg blends in with the butter and sugar. Now add the vanilla and give it a light mix.
2. Sift in the flour with the cornstarch, baking soda and salt. Fold the dry ingredients into the butter egg mixture until well incorporated.
3. Add the chocolate chunks and macadamia nuts and mix till they get well distributed in the dough.
4. Scoop the dough into balls using a medium-sized trigger release ice cream scoop or a tablespoon (scoop about 2 heaping tablespoons and roll it between the palm of your hands and shape it into a ball). Place the dough balls onto a parchment lined baking tray. Flatten them a bit and put some chocolate chunks and macadamia nuts on the top. Chill the scooped cookies in the refrigerator for at least 1 hour. Once chilled, the cookies are ready to bake. If you want, you can now freeze the cookies for baking later.
5. Preheat the oven to 325ºF (162 C). Arrange only 6 chilled scooped cookies onto parchment-lined baking tray (171/4” x 12¼”) leaving a generous amount of space between the cookies. Bake them for 15-18 minutes (I baked my cookies for 15 minutes), until light brown around the edges. Allow the cookies to rest on the baking tray for 5-10 minutes and then transfer them to a cooling rack.
6. If you are baking cookie dough that has been frozen, arrange the frozen cookies on the baking tray and keep them at room temperature for 20 minutes before baking as above.
Enjoy!
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Pistachio Cranberry Cookies 开心果蔓越莓曲奇
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Ingredients 材料 :
250g butter (牛油)
140g (1cup) icing sugar (糖粉)
1 egg(鸡蛋)- grade A
1/4 tsp vanilla essence (香草精)
400g (3 1/4 cups) plain flour (普通面粉)
40g ( 1/3 cup) corn starch (玉米粉)
1/2 tsp salt(盐)
100g (1 cup) pistachios (开心果)
150g (1 cup) dried cranberries (蔓越莓干)
Bake in a preheated oven at 160°C for 15-20 minuets.
放入预热烤箱以160°C上下火烤15-20分钟。
Chocolate Macadamia Cookies
Recipe:
1 cup mashed sweet potato
1/2 cup nut/seed butter
1/4 cup cocoa powder
3/4 cup date paste
1 tsp baking powder
1 tsp vanilla extract
2 tbsp coconut flour
¼ tsp cinnamon
Pinch of salt
3–4 tbsp non-dairy milk
2/3 cup macadamia nuts (optional)
*For nut free replace macadamia nuts with chocolate chips or chopped dry fruit of your choice.
Preheat oven to 350
Add all the ingredients except for macadamia nuts to a food processor. Process until combined. Add small amounts of almond milk if too thick. Mix in macadamia nuts. Cookie dough should be scoopable, but not dry.
Using a 2-3inch cookie scoop, or roll into balls. Gently press or leave mounded for a domed shape.
Bake for 10-12 minutes.
Enjoy!
White Chocolate Cranberry Orange Cookies:Christmas Cookies:Diane Kometa-Dishin' With Di Recipe #32
How To Make: White Chocolate Chip Cookies: Cranberry Cookies: Recipe: Orange Cranberry Cookies: Cranberry Orange: Recipes & Videos Here! These are one of my favorite cookies! I love the orange and cranbeery with the white chocolate chips in every bite. I make these all year round, but they are always on my Christmas Cookie Baking list. The Cranberry and Orange add such a fresh taste and the cookies bring variety to
a holiday gift tray. I also make Cranberry Orange Biscotti dipped in white chocolate and semi-sweet chocolate, although I prefer the white. These cookies are very easy to make and store well in an air tight container. I usually make these, along with Chocolate Chip Cookies recipe, Oatmeal Chocolate Chip Cookies recipe, Nutella Cookies recipe, Chocolate Chip Coconut Macaroons, Mint Chocolate Chip Brownies, Peanut Butter Cookies, Snowballs and Sugar Cookies, which are fun to decorate. In the Spring and Summer, my white chocolate chip cookies recipe, key lime white chocolate chip cookies recipe and my mint chocolate chip mini brownies recipe are in demand! I love chocolate chips anything though! This year I'm adding Gingerbread Men, Thumb Print, Shortbread, Linzer and Butter Cookies. The later are my husbands' favorite and I can't leave him out! I also have a Nutella cookies recipe that I think I'll throw in this year. I love that stuff! Learn how to make Cranberry White Chocolate Chip Cookies Recipe from Scratch! Recipes & Videos @
Dessert Recipes! / Chocolate Chip Recipes! Try Them All!
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Professional Baker Teaches You How To Make CHOCOLATE CHIP COOKIES!
Chef Anna Olson teaches you how to make the best chocolate chip cookies you've ever had!
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Ingredients
½ cup (115 g) unsalted butter, at room temperature
½ cup (100 g) packed light brown sugar
½ cup (100 g) granulated sugar
1 large egg, at room temperature
1 tsp vanilla extract
1 ¼ cup (185 g) all-purpose flour
1 Tbsp (7.5 g) cornstarch
½ tsp (2.5 g) baking soda
½ tsp (2.5 g) salt
1 ½ cup (262 g) chocolate chips
1 cup (100 g) lightly toasted, coarsely chopped pecans (optional)
Directions
1. Cream the butter with the brown sugar and granulated sugar together well. Beat in the egg and the vanilla.
2. In a separate bowl, sift the flour with the cornstarch, baking soda and salt. Add this to the butter mixture and stir until blended. Stir in the chocolate chips and pecans (if using).
3. Using a small ice cream scoop or a tablespoon, scoop spoonfuls of dough (about 2 Tbsp) shape them into a ball and place onto a parchment lined baking tray or a plate. Chill the scooped cookies for at least an hour, or once chilled, the cookies can be frozen for baking later.
4. Preheat the oven to 325ºF (162 C). Arrange the chilled scooped cookies onto parchment-lined baking trays, leaving 3 inches between the cookies. Bake for 15-18 minutes, until browned around the edges. Cool the cookies on the baking tray. If baking cookie dough that has been frozen, arrange the frozen cookies on the baking tray and let them thaw for 20 minutes at room temperature before baking as above.
Let cool slightly and enjoy.
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White Chocolate Chip Cranberry Cookies Recipe
These White Chocolate Cranberry Cookies are a holiday staple! Sweet white chocolate chips paired with tart dried cranberries, these cookies are so delightful with their crisp edges and soft centers. This batter comes together quickly and easily with kitchen staples and requires no chill time.
RECIPE:
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