Easy White Chocolate Macadamia Nut Cookies Recipe :- During the late 1990s, almost every coffee shop that I worked at made it a point to provide four distinct varieties of cookies. These included chocolate chip cookies, peanut butter cookies, oatmeal raisin cookies, and the white chocolate macadamia nut cookies, which were considered to be quite fashionable for suburban Minnesota.
Easy White Chocolate Macadamia Nut Cookies Recipe
Every time, chocolate chip was my top choice, and I never was a big lover of the latter. There was an excessive amount of sweetness in the white chocolate, and the macadamia nuts were left in such large chunks that they could break a tooth.
Ingredients
- 2 cups [284 g] all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 9 tablespoons [126 g] unsalted butter, at room temperature
- 1 cup [200 g] brown sugar
- 1/2 cup [100 g] granulated sugar
- 3/4 teaspoon fine salt
- 1 large egg
- 1 large egg yolk
- 1 tablespoon pure vanilla extract
- 3 oz [85 g] white chocolate, chopped fine
- 3 oz [85 g] macadamia nuts, chopped fine (I use salted)
- Flaky salt, for sprinkling
Instructions
Place a rack in the oven so that it is in the middle of the oven. Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius). Wrap two sheet pans in parchment paper and set them aside. Flour, baking powder, and baking soda should be mixed together in a bowl of medium size using a whisk.
For approximately one minute, beat the butter on medium speed in the bowl of a stand mixer that is equipped with a paddle until it reaches a creamy consistency.
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Two to three minutes after adding the granulated and brown sugars, as well as the salt, whip the mixture on medium speed until it becomes light and fluffy. After removing the egg, yolk, and vanilla from the bowl, scrape down the sides of the basin and stir until the mixture is smooth.
Take the flour mixture and beat it on low speed until it is almost completely incorporated. Add the macadamia nuts and white chocolate that has been chopped, and then mix them into the batter while the speed is set at low.
When you have finished mixing the dough, use a rubber spatula to ensure that it is properly incorporated and give it one last stir.
To make the cookies, roll the dough into balls, each one containing approximately 2 teaspoons (50 g), and arrange 8 cookies on each sheet pan. A small amount of flaky salt can be sprinkled on top of each cookie, if desired.
By rotating the pans halfway through the baking process, bake one pan at a time. The cookies should be baked for ten to eleven minutes, or until the tops are golden brown, the cookies are somewhat puffy, and they are beginning to crumple.
After taking the baking sheet out of the oven, use the back of a spoon to gently press the center of each cookie into the middle of the sheet in order to flatten it. After the cookies have been allowed to rest on the sheet pan for five minutes, they should be moved to a wire rack to complete the cooling process.
Although cookies are best consumed when they are slightly warm, they can be kept at room temperature for up to three days if they are stored in an airtight container.
The longer cookies are allowed to sit, the more they will become softer. The cookie dough can be created, chilled for the night, and then baked the following day; however, if the cookies are cold, they may require an additional minute of baking time.
It is also possible to shape cookie dough into balls and freeze them for up to two weeks; however, before placing them in the oven, allow them to rest out at room temperature for a while. If the cookies are baked from frozen, they will require 1 additional minute.
Nutrition Information:
- Amount Per Serving:
- CALORIES: 219
- TOTAL FAT: 13g
- SATURATED FAT: 6g
- TRANS FAT: 0g
- UNSATURATED FAT: 6g
- CHOLESTEROL: 32mg
- SODIUM: 130mg
- CARBOHYDRATES: 25g
- FIBER: 1g
- SUGAR: 16g
- PROTEIN: 3g
Notes
Prepare Ahead Instructions: The cookie dough can be prepared ahead of time and stored in the fridge for up to four days. After allowing to reach room temperature, go to step 4. You can freeze baked cookies for up to three months.
Balls of unbaked cookie dough freeze nicely for up to three months. Do not defrost; instead, bake the frozen cookie dough balls for one additional minute. Check out my tricks and advice for freezing cookie dough.
Unique Resources (affiliate links): Glass mixing bowls, rubber spatula, silicone baking mats or parchment paper, whisk, baking sheets, medium cookie scoop, and cooling rack.
White Chocolate Chips: Approximately 1 and 1/4 cups, or 210g, is what I often use. Once the cookies are warm from the oven, you can decorate them by pressing a few additional chips into the tops of them.
