How can you make white chocolate chip macadamia cookies?!
How can you make white chocolate chip macadamia cookies?
Answers:
White Chocolate Chip with Macadamia Nut Cookies - print recipe
Yield:
8
Ingredients:
1/2 cup (1 stick) unsalted butter, cut into 1/4ths, room
Temperature
1/3 cup Sugar
1/3 cup Firmly packed golden brown sugar
1 lrg Egg
1 tsp Vanilla extract
1 cup All purpose flour
1/2 tsp Baking soda
1/4 tsp Salt
195 g White chocolate, coarsely chopped
And finally, take out a loan, and get:
3/4 cup Macadamia nuts, halved
Method:
This makes about 8, so gather the following stuff:
Preheat oven to 375 F, and lightly grease 2 cookie sheets.
In a food processor using steel blade, blend butter, sugars, egg, and vanilla until fluffy, stopping once to scrape the sides of the bowl, about 1 minute. Add flour, baking soda, and salt and mix until just combined using 2 or 3 pulsed things; do not over-process. Transfer to large bowl and stir in chocolate and nuts....
Mound dough by 1/3 cupfuls onto prepared cookie sheets, spacing about 2 inches apart. Bake until light brown around the edges, about 15 minutes.
Cool on the cookie sheets about 3 minutes. Transfer to rack and cool completely.
You don't need me to tell you what to do next.........
White Chocolate Chunk-Macadamia Nut Cookies
2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 cup light brown sugar
1 egg
2 teaspoons vanilla extract
8 ounces (1 1/2 cups) white chocolate baking squares), cut into small chunks, or white baking chips
3/4 cup roughly chopped, unsalted, toasted macadamia nuts
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
1 1/4 c. flour
1 tsp. vanilla
1/2 tsp. baking soda
1/2 tsp. salt
1 egg
1/4 c. sugar
6 oz. white chocolate, coarsely chopped
7 oz. jar macadamia nuts, coarsely chopped
1/2 c. butter, softened
1/2 c. packed light brown sugar
Preheat oven to 375 degrees. Into large bowl, measure flour, butter, sugars, vanilla, baking soda, salt, egg and 1 tablespoon water. With mixer on low, beat until blended. Stir in chocolate and nuts. Drop by level tablespoons, 2 inches apart onto ungreased cookie sheets. Use pancake turner to flatten into a two inch round. Bake 10-15 minutes until lightly browned. Cool on wire racks.
Take a regular chocolate chip cookie recipe and add macadamia nuts and white chips instead of the brown ones. If you don't have a recipe there is usually one on the back of the chip package when you buy it at the store. Okay?
Easy! Although I have never seen it made with brown chocolate chips! Go to your local grocery store and buy the Pillsbury log & bake according to directions.