Nutty White Chocolate Chunk Cookies Food

VEGAN WHITE CHOCOLATE CHUNK MACADAMIA NUT COOKIES!!!

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!

LEMON WHITE CHOCOLATE CHIP COOKIES

Steps:

• Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Whisk the flour, baking soda, cream of tartar and salt in a medium bowl; set aside.
• Beat the butter, sugar and lemon zest in a large bowl with a mixer on medium-high speed until light and fluffy, 3 minutes. Beat in the eggs, one at a time, then beat in the lemon juice and vanilla. Reduce the mixer speed to low; beat in the flour mixture in two batches until combined. Stir in the white chocolate chips with a wooden spoon.
• Drop heaping tablespoonfuls of dough about 2 inches apart on the prepared pans. Bake, switching the pans halfway through, until the cookies are just golden around the edges, 10 to 12 minutes. Let cool 3 to 5 minutes on the baking sheets, then transfer to a rack to cool completely.

SOFT & CHEWY WHITE CHOCOLATE CHUNK MACADAMIA NUT COOKIES

Steps:

• Preheat oven to 350 degrees Fahrenheit. Line cookie sheet with parchment paper or Silpat.
• In the bowl of a stand mixer affixed with paddle attachment, beat the butter on medium speed until pale and fluffy, about 2 minutes (or use a large bowl and a hand mixer).
• Add the brown sugar and granulated (white) sugar and continue beating on medium speed for about 2 minutes.
• Add the eggs one at a time, continuing to beat each time until well-incorporated. Mix in the vanilla.
• In a medium bowl, sift together the flour, baking soda, salt, and nutmeg.
• With the mixer on low speed, carefully add the dry ingredients to the wet ingredients and mix just until the ingredients are incorporated. Stir in the white chocolate chunks and the macadamia nuts.
• Scoop a generous tablespoonful of the dough (I use this cookie dough scoop) and roll into a ball. Tear the ball in half, turn each half a quarter turn, and smoosh the dough back together with the torn side now at the top of the cookie. Gently shape so that the dough ball is taller than it is wide and place on cookie sheet about three inches apart.
• Bake for about 10 minutes, until edges of cookie begin to turn golden brown. Remove from oven and let sit for 5 - 10 minutes on cookie sheet so the cookie can set. Carefully move to wire rack to cool completely.
• Cookies stay fresh when kept in a sealed container at room temperature for 3 - 4 days, or can be frozen for up to two months.

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.

CHOCOLATE WHITE CHOCOLATE MACADAMIA NUT COOKIES

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 NUT COOKIES

Steps:

• Heat oven to 375ºF.
• Microwave 1 cup chocolate in small microwaveable bowl on HIGH 2 min. or until almost melted, stirring every 30 sec. Stir until completely melted. Combine flour, baking soda and salt.
• Beat butter and sugar in large bowl with mixer until light and fluffy. Add egg and vanilla; mix well. Blend in melted chocolate. Gradually add flour mixture, mixing well after each addition. Stir in nuts and remaining chopped chocolate.
• Drop heaping tablespoons of dough, 2 inches apart, into 24 mounds on parchment-covered baking sheets.
• Bake 8 to 10 min. or until lightly browned. Cool on baking sheets 1 min. Remove to wire racks; cool completely.

NUTTY CHOCOLATE CHIP COOKIES

Steps:

• In a large bowl, cream the margarine, butter and both sugars until light and fluffy.
• Add the eggs, milk and vanilla and beat until well blended.
• Sift the flour, baking powder, baking soda and salt together and add to the butter mixture. Stir just until blended. Stir in the oats until well blended. Fold in the chocolate and walnuts.
• Cover and refrigerate the dough for at least 1 hour.
• Preheat oven to 350 degrees. Grease cookie sheets.
• Take a teaspoonful (for small cookies) or a tablespoonful (for large cookies) of dough and shape the dough into balls. Flatten slightly into rounded disks. Place 2 inches apart on the cookie sheets and bake until the edges are slightly browned, about 10 minutes.
• Remove from the oven and let cool on the sheets for about 10 minutes. Remove to wire racks to cool completely.

NUTTY WHITE CHOCOLATE CHUNK COOKIES

Steps:

• Preheat oven to 300°F.
• In medium bowl combine flour, baking soda, and salt. Mix well with wire whisk; set aside.
• In large bowl with an electric mixer blend brown sugar and white sugar at medium speed.
• Add butter and mix to form a grainy paste, scraping down the sides of the bowl.
• Add eggs and vanilla, and beat at medium speed until light and fluffy.
• Add the flour mixture, pecans, and white chocolate, and blend at low speed until just combined.
• DO NOT OVERMIX!
• Drop by rounded Tablespoons onto ungreased cookie sheets, 2-inches apart.
• Bake 20-22 minutes or until edges just begin to turn golden brown.
• Use spatula to transfer cookies immediately to a cool, flat surface.

CHERRY CHOCOLATE NUT COOKIES

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Beat in the egg, milk and vanilla. Combine the flour, baking powder, salt and baking soda; gradually add to creamed mixture and mix well. Stir in the remaining ingredients. , Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 10-12 minutes or until golden brown. Remove to wire racks to cool.