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.
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
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 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
CHOCOLATE CHUNK COOKIES
Steps:
- Preheat the oven to 350 degrees.
- Cream the butter and two sugars until light and fluffy in the bowl of an electric mixer fitted with the paddle attachment. Add the vanilla, then the eggs, one at a time, and mix well. Sift together the flour, baking soda, and salt and add to the butter with the mixer on low speed, mixing only until combined. Fold in the walnuts and chocolate chunks.
- Drop the dough on a baking sheet lined with parchment paper, using a 1 3/4-inch-diameter 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.
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.
MACADAMIA CHOCOLATE CHUNK COOKIES
This was one of the recipes found inside the instruction booklet of my KitchenAid mixer. Who would have known!!
Provided by carmenskitchen
Categories Drop Cookies
Time 22m
Yield 48 cookies
Number Of Ingredients 11
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.
Nutrition Facts : Calories 128.6, Fat 7.3, SaturatedFat 3.7, Cholesterol 19, Sodium 83.3, Carbohydrate 15.9, Fiber 0.9, Sugar 10.3, Protein 1.5
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.
WARM CHEWY MACADAMIA WHITE CHOCOLATE COOKIES
Steps:
- Preheat the oven to 350 degrees F. Line baking sheets with parchment paper.
- In a food processor, mix the flour, brown sugar, sugar, baking soda and salt. Add the butter and pulse until coarse crumbs form. Add the vanilla and eggs and continue processing until creamy. Add the white chocolate and macadamia nuts.
- Using a spoon or small ice cream scoop (about 1 1/2 tablespoons), place balls of dough on the prepared baking sheets, about 3 inches apart to allow for spreading.
- Bake until light brown with set edges but still soft in the center, about 18 minutes, rotating the pans halfway through. Do NOT over bake these cookies.
- Cool on the baking sheets about 5 minutes and then transfer to cooling racks to cool completely. Store in airtight container or plastic bag to stay soft and moist.
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
VEGAN WHITE CHOCOLATE CHUNK MACADAMIA NUT COOKIES!!!
I Defy those who say Vegan Foods are Bland and Boring! Try My Veganized Version of the Betty Crocker Recipe and I will make a believer out of you!!! P.S. You will need to refer to my "Vegan White Chocolate!" Recipe to make the White Chocolate unless you are one of the lucky ones to have found commercial white chocolate.
Provided by VeganGrbicGirl
Categories Dessert
Time 22m
Yield 40 Cookies, 40 serving(s)
Number Of Ingredients 12
Steps:
- Pre-Heat oven to 350 Degrees.
- In a large bowl, beat sugars, butter, shortening, egg replacer, applesauce & vanilla until smooth.
- Stir in flour, baking soda & salt until mix completely
- Stir in Vegan White Chocolate & Macadamia Nuts.
- Drop dough by Tablespoonfuls about 2 inches apart on a cookie sheet.
- Bake 10-12 minutes.
- Remove Cookies from sheet and put on wire rack or big plate and let cool (They need time to cool down so they set).
- ENJOY YOUR DELICIOUS VEGAN TREAT!
- TOLD YOU SO!
Nutrition Facts : Calories 108.9, Fat 4.9, SaturatedFat 1.6, Cholesterol 0.7, Sodium 50.9, Carbohydrate 15.6, Fiber 0.3, Sugar 9.8, Protein 1.1
OOIE-GOOIE-CHOCOLATE -CARAMEL-MACADAMIA CHUNK COOKIES
Inspired by a combination of two cookies prepared at this year's National Cookie Challenge, here's my take on the ultimate chocolate chip cookie!
Provided by Pellerin
Categories Dessert
Time 30m
Yield 30 cookies
Number Of Ingredients 15
Steps:
- Cream butter & sugars in large mixing bowl. Add eggs, extracts, syrup, and cream.
- In another bowl, sift and mix flour, baking soda and salt. Stir in chocolate chips, oats, and toasted nuts. Fold dry ingredients into butter mixture.
- Chill dough for 1 hour. Preheat oven to 350 and PLACE A PIECE OF PARCHMENT PAPER ONTO YOUR COOKIE SHEET.
- Place a heaping tablespoon of dough into palm of your hand, and press one chocolate covered caramel candy into center of each piece of dough. Wrap dough around candy, covering completely.
- Bake cookies for 14-16 minutes, until lightly browned. Cool in pan until well set, then onto rack. Don't eat hot, as caramel is LAVA-like 8-).
- Serve with *plenty* of milk.
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