CHOCOLATE WHITE CHOCOLATE MACADAMIA NUT COOKIES
These Chocolate White Chocolate Macadamia Nut Cookies are extra rich, extra chocolatey, and extra good! Double Chocolate Chip Cookies meet White Chocolate Macadamia Nut Cookies for a match made in chocolate cookie heaven! These cookies are chewy in the center with slightly crispy edges-they're practically perfect!
Provided by Michelle
Categories Dessert
Time 35m
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees and line a cookie sheet with parchment paper.
- In a large bowl, beat butter (with a hand mixer or standing mixer) until light and fluffy. Add in brown sugar and granulated, beating the mixture until well combined.
- Next, add in egg and the vanilla extract. Beat until combined.
- Add in salt, espresso powder, and baking soda; mix until combined.
- In a separate bowl, mix flour and cocoa powder together. Slowly incorporate the dry ingredients into the wet ingredients, mixing until combined.
- Add in macadamia nuts, white chocolate chips and semi-sweet chocolate chips. Mix until combined.
- With a medium cookie scoop (about 2 Tbsp of dough per cookie), scoop the dough and spread evenly on the cookie sheets, about 2 inches apart.
- Bake for 15-16 minutes, or until cookies are done.
- Enjoy!
WHITE CHOCOLATE MACADAMIA COOKIES
Provided by Ree Drummond : Food Network
Time 45m
Yield 12 cookies
Number Of Ingredients 13
Steps:
- For the cookies: Melt 1 1/2 sticks (12 tablespoons) of the butter in a small skillet over medium heat. Cook, swirling the skillet, until the butter is golden brown. Set aside to cool.
- Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment paper.
- In the bowl of an electric mixer, cream together the brown sugar, granulated sugar and remaining 1/2 stick (4 tablespoons) butter. Drizzle in the cooled brown butter. Mix in the eggs one at a time. Add the vanilla extract.
- In a separate small bowl, stir together the flour, baking soda and salt. Add half of the flour mixture to the butter and sugar mixture and mix until incorporated. Add the remaining flour mixture and mix well. Add the nuts and white chocolate and mix until incorporated. Drop large scoops of dough onto the prepared baking sheets using a 2 1/4-inch ice cream scoop.
- For the topping: Top the cookies with a few chocolate chunks and chopped nuts. Bake until the edges start to brown, about 14 minutes. Sprinkle the tops with a small amount of sea salt. Let cool on the baking sheets.
WHITE CHOCOLATE MACADAMIA NUT COOKIES III
I was served this cookie at a restaurant in Springfield, MO during a business conference. 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.
Provided by Levee
Categories Desserts Cookies Nut Cookie Recipes Macadamia Nut
Time 45m
Yield 48
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the eggs, one at a time, then stir in the vanilla and almond extracts. Combine the flour, baking soda, and salt; gradually stir into the creamed mixture. Mix in the macadamia nuts and white chocolate. Drop dough by teaspoonfuls onto ungreased cookie sheets.
- Bake for 10 minutes in the preheated oven, or until golden brown.
Nutrition Facts : Calories 121.7 calories, Carbohydrate 13 g, Cholesterol 18.7 mg, Fat 7.4 g, Fiber 0.4 g, Protein 1.4 g, SaturatedFat 3.6 g, Sodium 85.1 mg, Sugar 7.7 g
WHITE CHOCOLATE CHUNK MACADAMIA COOKIES
Make and share this White Chocolate Chunk Macadamia Cookies recipe from Food.com.
Provided by PalatablePastime
Categories Drop Cookies
Time 25m
Yield 72 cookies
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Cream butter and sugars together until light and fluffy; beat in the eggs and vanilla.
- Mix together the flour, baking soda, and salt; add gradually to the butter mixture.
- Fold in the macadamias and chocolate.
- Drop by heaping tablespoonfuls onto greased baking sheets.
- Bake at 350° for 10-12 minutes or until undersides are lightly golden.
- Cool slightly before removing from cookie sheets.
Nutrition Facts : Calories 94.8, Fat 5.7, SaturatedFat 2.8, Cholesterol 12.9, Sodium 79.6, Carbohydrate 10.4, Fiber 0.3, Sugar 7.2, Protein 1
WHITE CHOCOLATE CHUNK-MACADAMIA NUT COOKIES
Steps:
- Preheat the oven to 375 degrees F. Line a cookie sheet with parchment paper.
- Combine the flour, baking soda, baking powder, and salt in a mixing bowl.
- Using a mixer, beat the butter in a large mixing bowl until fluffy, about 2 minutes. Add the brown sugar and mix together until smooth.
- Add the egg and vanilla. Stop to scrape down the sides of the bowl with a rubber spatula. Blend in the flour mixture in 3 stages and stir in the white chocolate and the nuts.
- Scoop out walnut-sized mounds of the cookie dough and place on the cookie sheet, leaving 2-inches between the mounds. Bake for 8 to 10 minutes, until the cookies are golden. Remove the cookie sheet from the oven and transfer the cookies from the parchment to cooling racks. Store in an airtight container at room temperature for up to a week. Freeze for longer storage.
CHOCOLATE MACADAMIA COOKIES WITH WHITE CHOCOLATE CHUNKS
The cookies are flavorful, without an overpowering sweetness or richness. The chocolate cookie dough bakes to buttery, crumbly texture, much like a shortbread. The macadamias add a rich nuttiness, and white chocolate imparts the sweetness. The recipe is from Pillsbury Best Cookies Cookbook. They're listed as editor's favorite, and chocoholic's choice. The prep time was listed at 45 minutes, but it only took me 15. I avoided chopping the chocolate and nuts by buying white chocolate chunks (instead of bar chocolate), and putting the nuts into a plastic ziplock bag and giving them a good beating with a rolling pin. Be careful not to turn them into flour. Next time I make them I will do half butter, half shortening, and add a teaspoon of vanilla. I used dutch process cocoa, since that's what was in the pantry.
Provided by phillyCooks424
Categories Drop Cookies
Time 27m
Yield 36 cookies
Number Of Ingredients 12
Steps:
- Heat oven to 375°F.
- In large bowl combine brown sugar, sugar, butter, and shortening; beat until light and fluffy. Add almond extract and egg, blend well.
- In small bowl combine flour, cocoa, baking soda and salt. Add dry ingredients into the large bowl with the sugar, butter, egg mixture and mix well.
- Stir in white chocolate and nuts.
- Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets.
- Bake at 375 for 8 - 12 minutes or until set. Cool 1 minute. remove from cookies sheets.
Nutrition Facts : Calories 150.3, Fat 9.3, SaturatedFat 4.2, Cholesterol 16.7, Sodium 103, Carbohydrate 16.4, Fiber 0.8, Sugar 10.2, Protein 1.7
CHOCOLATE WHITE CHOCOLATE CHUNK COOKIES
Steps:
- Preheat the oven to 350 degrees F. Cream the butter and 2 sugars until light and fluffy in the bowl of an electric mixer fitted with the paddle attachment. Add the vanilla, then the eggs, 1 at a time, and mix well. Add the cocoa and mix again. Sift together the flour, baking soda, and salt and add to the chocolate with the mixer on low speed until just combined. Fold in the chopped white chocolate. Drop the dough on a baking sheet lined with parchment paper, using a 1 3/4-inch ice cream scoop or a rounded tablespoon. Dampen your hands and flatten the dough slightly. Bake for exactly 15 minutes (the cookies will seem underdone). Remove from the oven and let cool slightly on the pan, then transfer to a wire rack to cool completely.
- Note: This recipe has been updated and may differ from what was originally published or broadcast.
CHOCOLATE WHITE CHOCOLATE CHUNK COOKIES
Steps:
- Preheat the oven to 350 degrees F. Cream the butter and both sugars until light and fluffy in the bowl of an electric mixer fitted with the paddle attachment. Add the vanilla, then the eggs, 1 at a time, and mix well. Add the cocoa and mix again. Sift together the flour, baking powder, baking soda and salt and add to the chocolate with the mixer on low speed until just combined. Fold in the chopped white chocolate. Drop the dough on a baking sheet lined with parchment paper, using a 1 3/4-inch ice cream scoop or a rounded tablespoon. Dampen your hands and flatten the dough slightly. Bake for exactly 15 minutes (the cookies will seem underdone). Remove from the oven and let cool slightly on the pan, then transfer to a wire rack to cool completely.
WHITE CHOCOLATE CHUNK MACADAMIA NUT BROWNIE COOKIES
Make and share this White Chocolate Chunk Macadamia Nut Brownie Cookies recipe from Food.com.
Provided by byZula
Categories Drop Cookies
Time 25m
Yield 3 dozen, 36 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees. Combine shortening, brown sugar, water, and vanilla.
- Beat eggs into creamed mixture.
- Combine flour, cocoa, baking soda and salt.
- Mix into creamed mixture at low speed just until blended.
- Stir in white chocolate and nuts.
- Drop rounded tablespoonfuls of the dough 2 inches apart onto an ungreased baking sheet.
- Bake 1 baking sheet at a time for 7-9 minutes., or until cookies are set.
- Do not overbake.
- Cool for 2 minutes on a baking sheet.
- Place sheets of foil on countertop.
- Remove cookies to foil to cool completely.
Nutrition Facts : Calories 145.5, Fat 8.6, SaturatedFat 2.5, Cholesterol 12.4, Sodium 53.2, Carbohydrate 16.7, Fiber 0.7, Sugar 11.8, Protein 1.6
WHITE CHOCOLATE CHUNK-CRANBERRY COOKIES
Enjoy your dessert with beautiful cookies baked using cranberries with white chocolate glaze!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h
Yield 66
Number Of Ingredients 14
Steps:
- Heat oven to 350°. Beat sugars, butter, shortening, vanilla, orange peel and egg in large bowl with electric mixer on medium speed until light and fluffy, or mix with spoon. Stir in flour, baking soda and salt. Stir in cranberries and white baking bar chunks.
- Drop by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet.
- Bake 10 to 12 minutes or until light brown. Cool 1 to 2 minutes; remove from cookie sheet to wire rack. Cool completely, about 30 minutes. Drizzle with White Chocolate Glaze.
- Method for White Chocolate Glaze: Place ingredients in 2-cup microwavable measuring cup or deep bowl. Microwave uncovered on High 45 seconds; stir.
Nutrition Facts : Calories 90, Carbohydrate 11 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 5 g, ServingSize 1 Cookie, Sodium 45 mg
WHITE CHOCOLATE/COCONUT/MACADAMIA COOKIES
Make and share this White Chocolate/Coconut/Macadamia Cookies recipe from Food.com.
Provided by OceanIvy
Categories Drop Cookies
Time 18m
Yield 36 cookies
Number Of Ingredients 12
Steps:
- Heat oven to 375.
- In small bowl,mix the flour,baking powder& soda& salt.
- In large bowl,combine the butter,sugars& vanilla extract.
- Beat at high speed,scraping the bowl often,beat mixture until creamy (1-2 minutes).
- Add in the egg,beat until well mixed (1 to 2 minutes).
- Reduce the speed to low,gradually adding in flour mixture.
- Beat well after each addition (1 to 2 minutes).
- With your hands,stir in the white chips,coconut& nuts.
- By rounded TB,drop the dough onto nongreased cookie sheets.
- Bake for 8-11 minutes or until edges are slightly browned.
- Let cookies cool for 2 minutes before removing to cool on rack.
Nutrition Facts : Calories 163.7, Fat 9.8, SaturatedFat 5.3, Cholesterol 17.3, Sodium 109.9, Carbohydrate 18, Fiber 0.7, Sugar 12.9, Protein 1.7
WHITE CHOCOLATE MACADAMIA COOKIES
White chocolate & macadamia nuts compliment each other perfectly. This recipe is a keeper! Keep it in your cookie jar! 8)
Provided by OceanIvy
Categories Drop Cookies
Time 20m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375°.
- Cream the butter and add the sugars.
- Beat in the vanilla extract and eggs.
- Add dry ingredients; mix well.
- Add in white chocolate chips and nuts.
- Combine mixture until well blended.
- Using a medium cookie scoop (or two tablespoonfuls batter) drop on ungreased baking sheet.
- They are large, so you may need to flatten a little before baking.
- Bake for 10 minutes.
CHOCOLATE CHUNK MACADAMIA COCONUT COOKIES
Make and share this Chocolate Chunk Macadamia Coconut Cookies recipe from Food.com.
Provided by MarieRynr
Categories Drop Cookies
Time 25m
Yield 36-48 cookies
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F.
- Sift together flour, cocoa powder, soda, and salt; set aside.
- Cream together butter and sugars until smooth.
- Add the eggs and mix well.
- Add the chocolate, milk and vanilla and mix well.
- Add the dry ingredients and beat well.
- Stir in chocolate chunks, nuts and coconut.
- Drop by rounded tablespoons onto ungreased cookie sheets, leaving several inches between for expansion.
- Bake for 8-10 minutes.
- Cool on the sheets for 1 minute then remove to a rack to cool completely.
Nutrition Facts : Calories 245.4, Fat 15, SaturatedFat 8.1, Cholesterol 32.5, Sodium 113.8, Carbohydrate 27.1, Fiber 1.9, Sugar 17.6, Protein 2.6
WHITE CHOCOLATE MACADAMIA COOKIES
These are one of the most decadent cookies I've ever made. But I must warn you--eat these when you are alone, you don't want anyone to know how many you have eaten. Cooking time is per sheet.
Provided by Diana 2
Categories Drop Cookies
Time 32m
Yield 48 cookies
Number Of Ingredients 11
Steps:
- Beat sugars, butter, shortening, vanilla and egg in a large bowl till fluffy.
- In a separate bowl, stir together flour, soda and salt.
- Add to butter mixture.
- Stir in chocolate and nuts.
- Drop by rounded tablespoons onto an ungreased cookie sheet.
- Bake for 10 - 12 minutes or until light brown at 350°.
- Cool 1 - 2 minutes before removing from the sheet.
Nutrition Facts : Calories 103.8, Fat 5.7, SaturatedFat 2.4, Cholesterol 9.4, Sodium 60.3, Carbohydrate 12.6, Fiber 0.2, Sugar 8, Protein 1
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