How To make White Chocolate Macadamia Cookies
1/2 c Unsalted butter; softened
1/2 c Light brown sugar; packed
1/4 c Granulated sugar
1 lg Egg
1 ts Vanilla extract
1 c Flour plus 2 teaspoons
1/2 ts Baking soda
1/4 ts Salt
1 3/4 c White chocolate; chunks
1 c Macadamia nuts
Unsalted-coarsely chopped Preheat oven to 350. Lightly butter two cookie sheets and set aside. With an electric mixer cream butter, brown sugar and sugar at medium speed until light, about 3 minutes. Add egg and vanilla and mix until well blended. Sift flour with baking soda and salt. Slowly add this mixture to the butter mixture. Stir in chocolate chunks and nuts. Roll tablespoonsful of dough in your hands to make balls. Place on baking sheets and gently flatten. Bake until lightly golden, about 12 minutes. Remove and cool. Makes about 30 2" cookies. -----
How To make White Chocolate Macadamia Cookies's Videos
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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How to Make White Chocolate Macadamia Nut Cookies | Cookie Recipe | Allrecipes.com
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Watch how to make macadamia nut cookies with delicious white chocolate. These 5-star cookies are tasty any time, and they make the best Christmas cookies!
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Amazing White Chocolate Chip Cookies | Preppy Kitchen
The most amazing White Chocolate Chip Cookies! Soft and buttery with crispy golden edges and packed full of white chocolate chips, these cookies are super easy to make and are the perfect sweet treat or snack.
RECIPE:
Love white chocolate? Then these White Chocolate Chip Cookies will be your new favorite thing. They’re soft, buttery, chewy, and crispy, everything a cookie should be, and packed full of white chocolate. I use a mix of white and brown sugar so these cookies have a delicious molasses, caramelized flavor, and top them with extra white chocolate chips because you can never have enough, right? And with no chilling time required these cookies can be whipped up in a matter of minutes plus they keep well for ages (not that they’ll last long).
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Half-Baked White Chocolate and Macadamia Nut Cookie Recipe | Cupcake Jemma
If, like me, you love to devour a hunk of cookie dough before you get your bake on then these cookies are for you. They have the benefit of being slightly undercooked in the middle so you can get you fix all the way through the life of your cookie!
225g unsalted butter, soft
100g caster sugar
170g light soft brown sugar
1 large free-range egg
1 tsp vanilla extract
235g plain flour, sifted
1/2 tsp baking powder
1/4 tsp bicarbonate of soda
1/2 tsp salt
100g white chocolate chips
50g macadamia nuts
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White Chocolate Macadamia Nut Cookies
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White Chocolate Macadamia Nut Cookies!! - Homemade Cookie Recipe
Learn how to make homemade white chocolate macadamia nut cookies!! This recipe is so easy and is makes a dozen of the best cookies ever! They are soft, gooey, buttery and will melt in your mouth. Definitely give them a try!
What you'll need:
1/2 cup butter, softened
1/2 cup firmly packed light brown sugar
1/4 cup white granulated sugar
1 large egg
1 tsp vanilla extract
1 1/4 cups all-purpose or plain flour
1/2 tsp baking powder
1/4 tsp salt
1/2 cup white chocolate chunks
1/4 cup macadamia nuts
In a large bowl, cream together butter and sugars. Then add in egg and vanilla and mix until combined well. Add in flour, soda and salt and mix just until mixed with wet ingredients. Add in white chocolate and macadamia nuts and stir just until evenly distributed. Cover and chill dough for at least one hour to prevent spreading.
Divide dough into 12 equal balls and put onto a lined baking sheet spacing cookies 4 apart. Bake in a preheated 320*F oven for 12-14 minutes or until lightly browned around the edges. Let rest on the cookie sheet for a few minutes and then remove to a wire rack to cool completely. Store in an air-tight covered container. Makes (12) 4 cookies. Enjoy!
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