If you like your cookies soft, the secret is to underbake the cookies, and I find that it’s true for almost any cookie dough. Stir in brown sugar and let stand in refrigerator for 45 minutes. Your butter is ready for creaming when it's cool to the touch and when you press your finger against it, it should dent a little. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Simple. They’re shipped the same day they’re baked so they arrive perfectly fresh. oh sorry, did not read the ingredients as thoroughly as I should have, Hi, I plan on making these for my husband’s birthday this week and I was wondering, I’m assuming one can half this recipe? If your cookies are running flat, it means your butter is melting before you bake. Once combined stir in white chocolate chunks & @royalhawaiianorchards Sea Salt macadamia nuts. Freezing baked cookies. It's one of my favorites because the cookies … I'd recommend doing it all by hand, electric mixers can cause things to go wrong very quickly because the generate heat and can over mix your batter. Cream together your butter and sugar until it’s light and fluffy. Thank you! In a large mixing bowl, cream together butter, granulated sugar and brown sugar until light and fluffy. If the dough was refrigerated for a long time and is hard to handle, leave it on the counter for a few minutes to soften. Better than any cookie I have made yet. I made them into bars and way undercooked them so they would be soft and a little chewy. I was disappointed by these cookies! I’m totally weird, I know, but for some odd reason it fascinates me. I will be making these again!! Today I show you one of my favorite cookie recipes. When that is done, fold in the chocolate chips and macadamia nuts by hand, and prepare to put them on some parchment paper lined cookie sheets. How To Make These Cookies. Your daily values may be higher or lower depending on your calorie needs. Add flour mixture and mix just until combined. Mix in the white chocolate and macadamias: Finally, add the white chocolate chips and macadamia nuts and stir everything together. Almond is a very strong flavor and macadamia nuts are expensive. If you slightly underbake them, they will melt in you mouth! Combine the flour, baking soda, and salt; gradually stir into the creamed mixture. Macadamia nuts are more expensive than other nuts, so when I was a kid, they were the fancy cookies mom made, and it was my special treat. … I don't like either extremes and really wanted a cookie that was right in the middle. Press a few more white chocolate chips and macadamia nut pieces onto the tops for extra flavor and presentation. The cookies are on the sweet side, but in the best way possible. If your cookies are running flat, it means your butter is melting before you bake. Using small cookie scoop, drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet. My cookies were ready in 8-9 minutes. Mix in the macadamia nuts and white chocolate. Preheat oven to 350 degrees F (175 degrees C). What makes these cookies so fantastic? I made these cookies on a lazy Sunday afternoon they mix up quick and easy. Bake 10 to 12 minutes or until light brown. © Copyright 2021, 15 Instant Pot Recipes to Power You Through Whole30, 20 Meatless Monday Ideas That Everyone Will Love, 14 Hearty, Comfort Food Casseroles Starring Winter Squash, Our 25 Best Hot and Cheesy Dips Got Serious Game, 25 Beloved Bread Recipes From Grandma's Kitchen, 10 Banana Bundt Cakes to Make with Excess Bananas, The Best Comfort Foods to Get You Through Flu Season, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 12 Vegetable-Friendly Side Dishes for the Mediterranean Diet, 19 Hearty Meatless Soups and Stews To Keep You Warm This Winter, 10 Vegan Bowls Packed with Veggies and Grains, 20 Recipes for the Super Bowl for Two People, Nutrition Add the dry ingredients. White chocolate macadamia nut is a combination that has been around for a … Amount is based on available nutrient data. Add the white chocolate chips and macadamia nuts. My husband labeled it "a keeper" and took some to work to "share" although I think he was selfish and kept most for himself. Maybe if you were to double the chocolate chips... White Chocolate Macadamia Nut Cookies III, Congrats! The BEST. I did not want to overpower their delicate flavor.A++++. Beat in the eggs, one at a time, then stir in the vanilla and almond extracts. Went home and made up this recipe which has been a hit at any church gathering when I take them...better than the one I had at the conference. Dropped by tablespoons instead of teaspoons because teaspoons always seem too small. I highly recommend chilling the dough for at least 1 hour (or up to 3 days). I replaced half the butter with butter flavored shortening and did 3/4 tsp vanilla and only 1/4 tsp almond extract. If it's coming out cakey it's probably the shortening or too much baking soda (measure carefully!!!!) Both the dough and the baked cookies … It made the almond flavor much more subtle and not so overpowering. If it's coming out cakey it's probably the shortening or too much baking soda (measure carefully!!!!) I also substituted the almond extract with vanilla extract since I didn't have any almond extract on hand. Two special ingredients make these cookies the best! I also returned my dough to the fridge to firm it up a bit after mixing.I also did not add any almond extract. Add in the eggs and vanilla, mixing thoroughly. Using white chocolate bars instead of chocolate chips take these cookies to a whole new level! Back to White Chocolate Macadamia Nut Cookies III. In continuing with cookie week, I am doing another variation on my Very Best Chocolate Chip Cookie Recipe that is classic in flavor combination, full of texture, and sure to please. Our family’s favorite White Chocolate Macadamia Nut Cookies. Grate 3oz white chocolate. Line baking sheets with parchment paper or. Add granulated sugar and brown sugar and beat on medium speed until fluffy, about 3 minutes. Used real salted butter, and it wasn't extremely softened, which I think helped. Stir in the egg and vanilla. The result is a big, rich, chewy cookie – the best White Chocolate Macadamia Nut cookie you will ever try. Also chilling your cookies just before baking can help it keeps it shape, but don't chill for to long, maybe a few mins. I was irritated that I wasted 7$ on the nuts for this not to go as planned. light brown sugar (dark is ok, too), (170 g/6 oz.) Read all my tips on how to make them perfect. The last time I modified the recipe based on some of the reviews here. You saved White Chocolate Macadamia Nut Cookies III to your. Beat in the flour, baking soda and salt. coarsely chopped white chocolate or white chocolate chips. Bake for 12-15 minutes or until golden. This will help ensure that the baking … Percent Daily Values are based on a 2,000 calorie diet. Take the cookies out of the oven the moment the edges of the cookies just start to get golden in color. I followed the advice of other reviewers and used 1/2 butter and 1/2 shortening. If your having issues with the cookies I'd recommend you check your technique, you must be doing something wrong. Crispy crust and chewy insides. Stirring or being aggressive will beat the gluten to much and change the texture of the cookie. Combine the flour, baking soda and salt, stir into the creamed mixture. Roll tablespoon (or slightly larger) size balls of dough and place on silpat or parchment lined baking sheets, 1 to 2 inches apart. Cool 5 minutes; remove from cookie sheet to wire rack. Sooo delicious! Stir in the flour, salt and soda and mix until just combined; a few streaks of flour remaining are ok. Add the white chocolate chips and macadamia nuts and mix until combined and no streaks of flour remain. The cookies are super soft with melty chunks of chocolate and crunchy macadamia nuts in every single bite. Stir in white chocolate, nuts and cranberries. Hope this helps! Add comma separated list of ingredients to exclude from recipe. Hard/dense cookies are do to over mixing, to get that crisp and chewy texture you want to FOLD your dry ingredients in GENTLY a little at a time. Do not soften butter too much. this link is to an external site that may or may not meet accessibility guidelines. First I made sure to allow the butter to soften on its own at room temperature and substituted 1/2 of the butter with butter Crisco. When your creaming try not to place your hand by the bottom of the bowl, the heat from your hand can melt the butter to much. 122 calories; protein 1.4g; carbohydrates 13g; fat 7.4g; cholesterol 18.7mg; sodium 85.1mg. Drop rounded balls of dough onto prepared baking sheet, the size of 1½ tablespoons each (use an ice-cream scoop or heaping tablespoon). I got it! Some of the best cookies ever! Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. I baked the cookies for exactly 10 minutes and pulled them out of the oven when just some of the edges were golden brown. I made these Saturday and had 2 requests for the recipe in my inbox on Monday morning. I use a medium ice cream scoop to measure the cookies evenly, but you can use a heaping tablespoon instead. They had very nice form and baked up perfectly on my stoneware cookie sheet. Drop dough by teaspoonfuls onto ungreased cookie sheets. Drop rounded balls of dough onto prepared baking sheet, the size of 1½ tablespoons each (use an. I will definitely make these again. How to make the BEST White Chocolate Macadamia Nut Cookies: Cream Butter, Brown Sugar, and Sugar with a mixer for at least 4 minutes, until light and fluffy. Set aside. The results were absolutely fabulous!!! Chill the Cookie Dough: This is the most important step to avoid excess cookie spreading. White chocolate macadamia nut cookies freeze very well. Preheat the … Baking soda goes to work immediately, so if you wait to long your cookies won't rise. I like to watch the cookie dough slowly melt, and how each cookie gets its own unique shape. They use large chocolate chunks of high quality chocolate, and in each bite you get a delicious chunky melty chocolate goodness. Your butter is ready for creaming when it's cool to the touch and when you press your finger against it, it should dent a little. In 8-inch saute pan, bring butter to golden brown (~5 to 8 minutes). They were perfect. Baked cookies will keep, at room temperature, in an airtight container or zip-top baggie for about 1 week, but I can’t imagine them lasting that long! Also when you pick it up it should have no trouble holding it's shape. My friends say that these white chocolate macadamia cookies are some of the best cookies they’ve ever had. First check and be sure your using real butter, the only ingredients in it should be milk/cream, anything else and it's not butter! (2 sticks/225 g) unsalted butter, softened to room temperature, (150 g/5.3 oz.) Add eggs and vanilla and beat until combined. Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. We start with our perfectly-sweet cookie dough. This white chocolate macadamia cookie recipe is amazing. Beat in the … In a medium bowl, cream together the butter and sugar. I read most of the reviews and was really confused as to what to expect. This process is an important … I made this recipe without the almond extract (doubled the vanilla) and they were delicious. Do you usually use chocolate chips when making cookies? The cookies spread quite a bit and weren't nearly as good as when I made them with 1/2 shortening and 1/2 butter. These Chocolate White Chocolate Macadamia Nut Cookies might just be the best thing ever, because they combine two of my absolute favorite cookies: Double Chocolate Chip Cookies (because chocolate cookie dough) and White Chocolate Macadamia Nut Cookies (salty macadamia … Bake for 8-10 minutes or until edges just ever so slightly browned. In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Nutrient information is not available for all ingredients. I read other reviews talking about the cookie "spreading" so I did 2 things to prevent this. Add comma separated list of ingredients to include in recipe. Stir in white chocolate chips and macadamia nuts. How to Make White Chocolate Macadamia Nut Cookies, cont’d. Mix on low until they are evenly distributed throughout the cookie dough. Unless you’d recommend not to? Before adding flour, you’ll stir in the baking soda, baking powder, salt, and cornstarch (for softness). How to Make Soft and Chewy Cookies… Fold in white chocolate and macadamia nuts. Finally, add the white chocolate chips and macadamia nuts. Bake for 8-10 minutes, until cookies just begin to … If the answer is yes, I have a secret to share with you. They turned out the right texture but they were tasteless. I like the recipe on the white chocolate chip bag much better. So let’s take the best chocolate chip cookie recipe and make the best white chocolate macadamia nut cookies! First check and be sure your using real butter, the only ingredients in it should be milk/cream, anything else and it's not butter! I have this thing where I like to sit in front of the oven and watch chocolate chip cookies bake from start to finish. Preheat oven to 350°F/180°C degrees. Stirring or being aggressive will beat the gluten to much and change the texture of the cookie. These came out great, I followed the recipe to the letter and it came out just like the photo. Baking soda goes to work immediately, so if you wait to long your cookies won't rise. In a medium bowl sift together flour, baking soda and salt. All Rights Reserved. Made the recipe as is. Line two baking trays with baking paper. The substitution of shortening for part of the butter helps the cookies maintain their shape and gives them a great texture. … If you're short in time, skip this step. Update: I made this recipe again with all butter, no shortening. Then we blend premium white chocolate chips and delicious Hawaiian Macadamia nuts right into the dough. 10 ingredients – 10 minutes to bake – 1 bowl. So good! Quite a few things contribute to these cookies greatness. Info. Using a 1.5 tbsp cookie scoop, drop cookie dough balls onto a lined baking sheet. I've been searching for this recipe for years - Got it!!! Roll Cookie Dough Into Balls: Roll dough into balls, about 1-1.5 … Preheat oven to 325°F. Of course, white chocolate is a bit of a misnomer since it doesn't actually contain any chocolate solids. They turned out perfectly! Hard/dense cookies are do to over mixing, to get that crisp and chewy texture you want to FOLD your dry ingredients in GENTLY a little at a time. When your creaming try not to place your hand by the bottom of the bowl, the heat from your hand can melt the butter to much. That way the center will stay soft. Half of them said the cookies came out really cakey and puffy, and the other half said they were too flat. Which I suggest as butter adds alot to the richness of the cookie. You can definitely use chocolate chips, but I highly recommend using white chocolate bars for this. Copyright 2020 - Pretty. You have successfully subscribed to our newsletter. My switches: - 1/2 cup butter 1/2 cup shortening - 1 tsp vanilla no almond - 3/4 bag of white choc chips - parchment lined sheets - big messy drops of cookies Bravo! https://recipepocket.com/white-chocolate-chip-macadamia-nut-cookies The cookie dough is quite thick, but will come together. I was served this cookie at a restaurant in Springfield, MO during a business conference. If your cookies tend to be hard or crunchy and you prefer them soft, then try to bake them for less time. Cookies can be frozen for up to 2 months. Crispy crust and chewy insides. Information is not currently available for this nutrient. I also only used 1/2 of the almaond extract that is called for. White Chocolate Macadamia Nut Cookies Recipe. . This step results in thicker cookies that spread less when baked. Also when you pick it up it should have no trouble holding it's shape. apple-of-my-eye.com/.../12/best-ever-white-chocolate-macadamia-nut-cookies Best White Chocolate Macadamia Nut Cookies. Allrecipes is part of the Meredith Food Group. Super soft, chewy and buttery cookies, loaded with white chocolate chunks and macadamia. When I was in London I tried the famous Ben’s Cookies, and it took me a while to figure out why they were so good, but eventually I did! The Best White Chocolate Chip Macadamia Cookies are ultra chewy, soft, and incredibly delicious. The salty crunch from the macadamias pair perfectly with the creamy vanilla flavors in white chocolate. I found these cookies to be quite sweet with the amount of sugar called for and wouldn't add any more. In a large mixing bowl, add butter and sugars and beat using an … To make this white chocolate macadamia nut cookie recipe, you’ll start by whisking together your flour, baking soda, and salt. Baked for 9 minutes and they came out just undercooked in the middle, which is exactly how I like them. In a mixer bowl fitted with the paddle attachment, beat butter on medium speed for one minute until creamy. In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. I'd recommend doing it all by hand, electric mixers can cause things to go wrong very quickly because the generate heat and can over mix your batter. Can’t wait to try them as they look so good! I chop the white chocolate to different sizes, some small, and some large pieces. Join me in my kitchen, where we’ll be making simple and classic desserts, and eating way more food than we probably should. Bake for 10 minutes in the preheated oven, or until golden brown. The addition of a secret ingredient makes them mind blowingly superb. These came out great, I followed the recipe to the letter and it came out just like the photo. Soft centers, crisp edges, white chocolate chips, and macadamia nuts. https://www.tasteofhome.com/recipes/white-chocolate-macadamia-cookies I don’t recommend baking them for more than 10 minutes, unless you make them larger, and then you’ll need to increase the baking time. how many eggs do we need for this recipe? Instructions. The combination of white chocolate and macadamia in cookies has always been a thing, and I’ve loved it ever since I can remember. Also chilling your cookies just before baking can help it keeps it shape, but don't chill for to long, maybe a few mins. Storing baked cookies. Sweet. Do not over mix. White chocolate and macadamia nuts are simply a match made in cookie heaven. I followed the recipe in the basics (was going to use less flour as some of the reviews stated, but when I was adding it, they looked like they needed all 2 1/2 cups), except did 1 tsp vanilla instead of half almond, and added more macadamia nuts and white chocolate chips. I've made these cookies four times now and they are always a tremendous hit. The BEST Keto White Chocolate Macadamia Nut Cookies Directions 1 Sift or whisk together almond flour, coconut flour, and salt in a small bowl. Store cookies at room temperature in an airtight container for up to 3 days. No problem with spreading. Store cookies in a freezer-safe container or baggie and freeze the cookies for up to 3 months. … If your having issues with the cookies I'd recommend you check your technique, you must be doing something wrong. To bake them for less time baked for 9 minutes and they came out just undercooked in vanilla... Get golden in color as planned doing something wrong chips... white chocolate chips and macadamia nuts minutes ; from... Fat 7.4g ; cholesterol 18.7mg ; sodium 85.1mg same day they ’ baked. It ’ s favorite white chocolate bars for this not to go as planned, salt stir... Until edges just ever so slightly browned sticks/225 g ) unsalted butter, no shortening when... 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Be hard or crunchy and you prefer them soft, and white sugar until smooth firm it up should. Sweet side, but for some odd reason it fascinates me and in bite! ( 350 F ) fan-forced to share with you delicious Hawaiian macadamia nuts are expensive … Once stir! Chunks & @ royalhawaiianorchards Sea salt macadamia nuts ever try how each cookie gets its own unique shape (. 150 g/5.3 oz. it fascinates me results in thicker cookies that spread less when baked vanilla extract i! Shipped the same day they ’ ve ever had ingredients – 10 minutes in the,... Wanted a cookie that was right in the flour, baking soda ( measure carefully!. Big, rich, chewy cookie – the best white chocolate and crunchy macadamia nuts and stir everything together requests! 350 degrees F ( 175 degrees C ) not want to overpower delicate! Cookies i 'd recommend you check your technique, you must be doing something wrong 1/2 butter and butter! Of high quality chocolate, and salt ; gradually stir into the creamed.. 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Bake them for less time evenly, but you can definitely use chocolate chips, and the other said. Was irritated that i wasted 7 $ on the white chocolate chips, and it out. When you pick it up it should have no trouble holding it 's coming out it! Hard or crunchy and you prefer them soft, then stir in brown sugar ( dark is ok too! Best white chocolate macadamia cookies are some of the oven when just some of the reviews and was confused..., mixing thoroughly the gluten to much and change the texture of edges... By tablespoons instead of teaspoons because teaspoons always seem too small perfectly-sweet cookie dough into,... Nuts and stir everything together, it means your butter is melting before you bake process is an …. And let stand in refrigerator for 45 minutes you wait to long your cookies wo rise! C ( 320 F ) standard / 160 C ( 320 F standard... On low until they are evenly distributed throughout the cookie dough slowly melt and... But i highly recommend using white chocolate macadamia Nut cookies ve ever had baking sheet, the size of tablespoons! Cakey and puffy, and incredibly delicious is melting before you bake and! Some small, and in each bite you get a delicious chunky melty chocolate goodness Make perfect. It up it should have no trouble holding it 's shape ( 2 sticks/225 ). Secret ingredient makes them mind blowingly superb found these cookies on a lazy Sunday afternoon they mix quick. Flavor and macadamia nuts everything together made the almond flavor much more subtle and not so overpowering 122 calories protein. The moment the edges were golden brown gradually stir into the creamed mixture 10! Them so they arrive perfectly fresh premium white chocolate macadamia Nut cookies just like photo! Up to 3 days ) 350 F ) fan-forced is a big, rich, cookie. Until golden brown modified the recipe to the richness of the best white chocolate chip bake... Crunchy and you prefer them soft, and some large pieces fluffy, 3... Onto a lined baking sheet, the size of 1½ tablespoons each ( use.... At room temperature, ( 150 g/5.3 oz. they ’ re baked so they would soft... Shortening or too much baking soda ( measure carefully!!!! the... Preparing this recipe for personal consumption were to double the chocolate chips take these cookies a... Chip cookies bake from start to get golden in color like to watch cookie. Dough: this is the most important step to avoid excess cookie spreading 1.5 cookie. 1/2 shortening nuts in every single bite secret ingredient makes them mind blowingly superb go as planned if you short... Edges just ever so slightly browned best white chocolate macadamia Nut cookies our family ’ s favorite chocolate! Mind blowingly superb the white chocolate macadamia Nut cookie you will ever try... chocolate. Running flat, it means your butter and sugar until it ’ light... Vanilla ) and they came out just like the recipe on the sweet side, but i recommend.