Dark Chocolate Chunk Macadamia Nut Cookies Food

MACADAMIA NUT CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease 2 large cookie sheets with vegetable shortening.
• Cream the butter and sugars together in a large bowl. Beat in the egg and vanilla extract until well blended. Sift together the flour, baking soda, and salt; gradually blend into the batter. Stir in the chopped macadamia nuts and chocolate chips. Drop by rounded teaspoonfuls onto the cookie sheets, about 2 inches apart.
• Bake in preheated oven for 10 to 12 minutes, or until the cookies are golden brown. Remove from the oven, and transfer the cookies to cooling racks.

WHITE CHOCOLATE MACADAMIA NUT COOKIES III

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.

CHOCOLATE CHUNK MACADAMIA COCONUT COOKIES

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.

MACADAMIA CHOCOLATE CHUNK COOKIES

Steps:

• Place brown sugar, sugar, butter, vanilla and eggs in mixer bowl. Mix on low for 30 seconds. Stop and scrape sides of bowl. Beat on medium speed for one minute more, then stop and scrape bowl.
• Add 1 cup of flour, cocoa powder, baking soda and salt. Mix on low for 30 seconds. Gradually add remaining 1 1/4 cups flour while mixing on med to med low speed.
• Add chocolate chunks and nuts and stir until mixed.
• Drop by rounded teaspoonfuls onto greased baking sheets about two inches apart. Bake at 325 for 12-13 minutes, or until edges are set. DO NOT OVERBAKE!
• Cool on baking sheets for one minute then transfer to wire racks.

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 NUT COOKIES

Steps:

• In a bowl, cream butter, sugar and vanilla. Add egg. Combine flour, baking powder, baking soda and salt; add to creamed mixture and mix well. Fold in chocolate chips and nuts. , Drop by teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 10 to 12 minutes or until golden. Cool on a wire rack. , For glaze, melt the caramels and cream in a saucepan over low heat, stirring until smooth. Drizzle over cooled cookies.

MACADAMIA NUT COOKIES

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Add eggs and vanilla; beat on medium speed for 2 minutes. Combine the flour, baking soda and salt; add to creamed mixture and beat for 2 minutes. Stir in nuts and chips. Cover and refrigerate several hours or overnight. , Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 10-12 minutes or until golden brown. Cool on pans for 1 minute before removing to wire racks; cool completely.