WHITE CHOCOLATE CHIP MACADAMIA NUT COOKIES
I got this recipe from a friend since I'm a big fan of white chocolate and I loved it! I'm not sure where she got it, but I thought it was good enough to post here for anyone who's looking for a good cookie recipe!
Provided by RecipeLove
Categories Dessert
Time 35m
Yield 48 cookies
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- In medium bowl combine flour, soda and salt. Mix well, set aside.
- In a large bowl with a mixer blend sugars at medium speed. Add butter and mix to until it forms a grainy paste, scraping down the sides of the bowl. Add eggs and vanilla, and beat at medium speed until fully combined.
- Add the flour mixture, macadamia nuts and white chocolate chips, and blend on low speed until just combined. Do not overmix.
- Drop by rounded spoonfuls onto ungreased cookie sheet. Bake for 10-12 minutes or until edges begin to brown. Move immediately to cooling rack.
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.
SCRUMPTIOUS GIANT WHITE CHOCOLATE CHIP MACADAMIA NUT COOKIES
Found this recipe in the newspaper. The title says it all. Note: I like to use raw sugar in place of granulated sugar - both work fine.
Provided by mmjj_d
Categories Drop Cookies
Time 40m
Yield 16 cookies, 16 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees. Spread macadamia nuts and coconut over a cookie sheet; roast, stirring every 2 minutes, until golden brown, about 6 minutes. Set aside to cool.
- Increase heat to 375 degrees. Whisk flour, baking soda and baking powder together in a medium bowl; set aside.
- Cream the butter in a mixing bowl with a mixer on low speed, 30 seconds. Add the sugars and salt; increase the speed to medium. Beat the mixture until light and fluffy, 2-3 minutes. Reduce the speed; add the egg and egg yolk. Beat until combined. Beat in vanilla. Add dry ingredients; mix on low until combined. Stir in chips, nuts and coconut.
- Scoop out about 3 tablespoons of dough per cookie, arranging 2 inches apart on greased cookie sheets. Bake cookies 1 tray at a time, rotating baking sheet halfway through baking, until cookies are golden brown and edges have begun to set but centers are still soft, 10-14 minutes per batch. Transfer sheet to wire rack to cool.
Nutrition Facts : Calories 404.3, Fat 25.2, SaturatedFat 13, Cholesterol 46, Sodium 217.7, Carbohydrate 42.9, Fiber 1.5, Sugar 29.6, Protein 3.9
SUPER-CHUNK WHITE CHOCOLATE MACADAMIA NUT COOKIES
These white chocolate macadamia nut cookies are soft-baked style with extra chewy centers. They're absolutely PACKED with white chocolate morsels and salted macadamia nuts. Chilling the cookie dough is imperative, so set aside at least 2 hours.
Provided by Sally
Categories Cookies
Time 2h30m
Number Of Ingredients 11
Steps:
- Whisk the flour, cornstarch, baking soda, and salt together in a large bowl. Set aside.
- Whisk the melted butter, brown sugar, granulated sugar, egg, egg yolk, and vanilla extract together until combined. Pour into dry ingredients and mix everything together with a rubber spatula until completely combined. Fold in the white chocolate chips and macadamia nuts. (You can use a mixer for this step if needed.)
- Cover and chill the dough in the refrigerator for at least 2 hours and up to 4 days. If chilling for longer than 2 hours, allow to sit at room temperature for at least 20-30 minutes before rolling and baking because the dough will be quite hard.
- Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
- Roll cookie dough into balls, about 1-1.5 Tablespoons of dough per cookie, and arrange 3 inches apart on the baking sheets. Bake for 12-13 minutes or until lightly browned on the sides. The centers will look soft.
- Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Cookies stay fresh covered at room temperature for up to 1 week.
MACADAMIA WHITE CHOCOLATE CHIP COOKIES
These cookies are absolutely delicious! I lost the recipe once, so now I'm posting it on here so I don't lose it ever again! You won't be sorry that you made these! Plan ahead, the dough needs to chill. Chill time not included in cook time. Oh and the yield is sort of a guess. Because I didn't count how many it made.
Provided by Courtly
Categories Drop Cookies
Time 23m
Yield 7 dozen, 84 serving(s)
Number Of Ingredients 10
Steps:
- Cream butter and sugars until fluffy. Add eggs and vanilla; beat well.
- Mix together flour, baking soda, and salt. Add to creamed mixture. Beat well. Stir in macadamia nuts and white chocolate chips.
- Chill for 1-2 hours. Preheat oven to 350°F Shape cookies into 1 inch balls. Place on cookie sheet, bake for about 8 minutes or until lightly brown on top. Cool on cookie sheets for 1 minute. Remove from cookie sheets to wire rack. Cool and serve! Or heat warm!
Nutrition Facts : Calories 106.6, Fat 5.5, SaturatedFat 2.5, Cholesterol 11.4, Sodium 57.8, Carbohydrate 13.8, Fiber 0.3, Sugar 9.9, Protein 1.1
WHITE CHOCOLATE CHIP MACADAMIA NUT COOKIES
A recipe that I modified after I found it in an old cook book. Its a bit heavy on the chips, and a little light on the nuts.
Provided by bloodlustsprite
Categories Dessert
Time 55m
Yield 48 cookies
Number Of Ingredients 9
Steps:
- Cream together the butter, sugar. Add the eggs and vanilla. Mix well. Then add the baking soda and salt. Slowly add approx a 1/2 cup of flour at a time.
- Finally stir in the chips and nuts.
- Place mixture in the fridge for a half an hour. Meanwhile heat the oven to 375. (this step can be skipped and the oven can be pre-heated. however I've always had best results when the batter is cool).
- You can either drop, or roll cookies into a 1 inch ball and place them on a ungreased cookie sheet.
- Bake for 8 to 10 minutes.
Nutrition Facts : Calories 127.2, Fat 7.1, SaturatedFat 3.8, Cholesterol 19.8, Sodium 110.4, Carbohydrate 14.9, Fiber 0.3, Sugar 9.9, Protein 1.4
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
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