White chocolate and macadamia cookies
White chocolate and macadamia cookies feature a creamy sweetness from white chocolate and a rich, buttery taste from macadamia nuts. This simple baking recipe results in soft, chewy cookies perfect for any occasion.
Cook time 20 min
Prep time 20 min
Ingredients:
1/2 cup butter3/4 cup brown sugar
1 egg
1 tsp vanilla extract
1 cup all-purpose white wheat flour
1 cup self-raising flour
1 cup white chocolate
1 cup macadamia
White chocolate and macadamia cookies are a delightful treat that combines the creamy sweetness of white chocolate with the rich, buttery flavor of macadamia nuts. These cookies are perfect for any occasion, from a simple afternoon snack to a dessert at a special gathering. With this recipe, you'll be able to bake a batch of delicious cookies that everyone will love.
Instructions:
- Preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl, cream together the softened butter and brown sugar until the mixture is light and fluffy. This should take about 2-3 minutes with an electric mixer on medium speed.
- Add the egg and vanilla extract to the bowl. Beat until well combined and smooth.
- In another bowl, whisk together the all-purpose white wheat flour and self-raising flour.
- Gradually add the flour mixture to the wet ingredients, mixing until just combined. Do not over-mix as this can toughen the dough.
- Gently fold in the white chocolate chips (or chunks) and chopped macadamia nuts until they are evenly distributed throughout the dough.
- Using a spoon or a cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden but the centers are still soft. The cookies will continue to firm up as they cool.
- Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
- Once cooled, enjoy these delightful white chocolate and macadamia cookies with a glass of milk or your favorite beverage.
White chocolate and macadamia cookies offer a perfect balance of sweet and nutty flavors. By following this recipe, you can create cookies that are both delicious and satisfying. Enjoy them fresh out of the oven with a glass of milk or a cup of coffee for an extra special treat.
White chocolate and macadamia cookies FAQ:
Bake the white chocolate and macadamia cookies in a preheated oven at 350°F (175°C) for 10-12 minutes, or until the edges are lightly golden. The centers should still be soft as they will firm up as they cool.
Store leftover cookies in an airtight container at room temperature for up to one week. For longer storage, you can freeze them for up to three months. Make sure to separate layers with parchment paper to prevent sticking.
Yes, you can substitute macadamia nuts with other nuts like walnuts or pecans. Just keep in mind that this may alter the flavor and texture of the cookies.
Use good quality white chocolate, whether in chips or chopped bars. Avoid baking white chocolate as it may not melt or mix well like traditional white chocolate does.
The cookies should have lightly golden edges but a soft center when done. They will continue to firm up as they cool on the baking sheet.
Tips:
- Ensure all ingredients are at room temperature before starting; this helps in creating a smooth batter.
- To prevent over-baking, keep a close eye on the cookies in the final minutes and remove them when the edges begin to turn golden brown.
- Use high-quality white chocolate and fresh macadamia nuts for the best flavor.
- Chop the macadamia nuts roughly to maintain a good texture within the cookies.
- If you prefer chewier cookies, slightly underbake them and allow them to cool on the baking tray.
Nutrition per serving
12 ServingsCalories 400kcal
Protein 5g
Carbohydrates 44g
Fiber 1.73g
Sugar 27g
Fat 24g
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