How To make White Chocolate Chip Cookies with Macadamia Nu

White Chocolate Chip Macadamia Nut Cookies -- The Frugal Chef

White chocolate chip macadamia nut cookies - what a great and easy dessert! These have some dried cranberries in them for added delight. These cookies are a fantastic addition to any cookie platter at the end of the year or for anytime really. They will keep for up to 2 months in your freezer and are a nice gift from your kitchen!

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Makes about 60 cookies
1 cup (227 grams) of unsalted, softened butter
¾ cup (150 grams) white sugar
1 cup (220 grams) brown sugar
2 eggs at room temperature
½ tsp. almond extract
1 tsp. vanilla extract
3 cups(380 grams) all-purpose white flour
1 tsp. baking soda
½ a tsp. of salt
1 cup (110 grams) dried cranberries
1 cup (110 grams) macadamia nuts
12 oz. (312 grams) of white chocolate chips

Heat your oven to 350 degrees F (175 C) and prep your baking sheets with parchment paper or silicon liners.

Cream the butter with the sugars until nicely incorporated and creamy. Add the eggs, one at a time, beating after each addition. Beat well. Add the vanilla and the almond extracts. Beat until incorporated.

Mix the flour, baking soda and salt in a bowl. Add the dry ingredients to the creamed butter and mix until incorporated. Do not over mix your batter. Add the chocolate chips, cranberries and macadamia nuts and mix in.

Form small balls the size of a walnut and place them in the baking sheet about 2 inches apart from each other. These cookies will expand so don’t place them too close to each other. Lightly press them down with your fingers.

Bake your cookies between 10 to 12 minutes. They are ready when they start browning at the edges. They will continue to be very soft once you remove them from the oven but will harden as they cook down. Allow the cookies to cool on the cookie sheet for about 10 minutes before transferring them to a cooling rack.

These cookies will keep for about 3 days in a closed container and will freeze for up to 2 months. Enjoy!

2 cookies - CALORIES 122.48; FAT 6.35 grs (sat 3.22; mono 2.42; poly 0.25); PROTEIN 1.34 grs ; FIBER 0.43 grs; CARBS 15.45 grs; CHOLESTEROL 15.06 mg; IRON 0.41 mg; SODIUM 48.74 mg; CALCIUM 16.58 mg

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White Chocolate Macadamia Nut Cookie - Recipe link in comments!

Half-Baked White Chocolate and Macadamia Nut Cookie Recipe | Cupcake Jemma

If, like me, you love to devour a hunk of cookie dough before you get your bake on then these cookies are for you. They have the benefit of being slightly undercooked in the middle so you can get you fix all the way through the life of your cookie!

225g unsalted butter, soft
100g caster sugar
170g light soft brown sugar
1 large free-range egg
1 tsp vanilla extract
235g plain flour, sifted
1/2 tsp baking powder
1/4 tsp bicarbonate of soda
1/2 tsp salt
100g white chocolate chips
50g macadamia nuts

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White Chocolate Chunk and Macadamia Nut Cookies Recipe | Kin Community's Cookie Collab

How to Make White Chocolate Chunk and Macadamia Nut Cookies Recipe with Kin Community
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How To Make White Chocolate Chip Macadamia Nut Cookies

A classic cookie with a decadent flair — these White Chocolate Chip Macadamia Nut Cookies are made with browned butter!
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Full Printable Recipe:

Ingredients

1 cup unsalted butter 226g
1 cup brown sugar 200g
2/3 cup white sugar 135g
2 large eggs room temperature preferred
1 ½ teaspoon vanilla extract
2 3/4 cups all-purpose flour 340g
1 Tablespoon cornstarch cornflour in UK
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 cups premium white chocolate chips 170g
1 cup Macadamia nut pieces 110g
sea salt for sprinkling optional

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Instructions
00:00 Introduction
Begin by Browning your Butter:
Preheat oven to 375F (190C) and line cookie sheets with parchment paper. Set aside.
00:27 Place butter in a medium-sized saucepan over medium-low heat.
01:10 Once butter has melted, increase heat to just above medium heat. Stir the butter and scrape the sides and bottom of the pan frequently with a wooden spoon or heatproof spatula - the butter will begin to bubble and pop. Once the bubbling/popping slows, the butter will begin to turn brown (see image). Once it begins to brown, remove from heat and pour into a large heat-proof bowl.
03:05 Allow butter to cool to room temperature before proceeding with the recipe.
Cookie Dough
03:33 In a separate, medium-sized bowl, whisk together flour, cornstarch, baking powder, baking soda and salt.
04:00 Add sugars into cooled browned butter and stir well.
04:44 Add eggs and vanilla extract and stir until well-combined.
05:00 Gradually add flour mixture to butter mixture, stirring until ingredients are nearly completely combined.
05:26 Add white chocolate chips and macadamia nut pieces and stir until ingredients are well-incorporated.
05:44 Cover bowl with plastic wrap and chill cookie dough in the refrigerator for at least 30 minutes before proceeding.
05:56 15 minutes before you are ready to bake cookies, preheat oven to 375F (190C) and line cookie sheets with parchment paper. Once oven is preheated and cookie dough has chilled, drop dough by heaping, rounded 1 1/2-Tbsp-sized scoops onto prepared cookie sheets, placing at least 2 apart.
06:29 Bake on 375F (190C) for 9-11 minutes or until edges are just beginning to turn golden brown (cookies should still be quite soft when you remove them from the oven, and may even appear slightly underbaked in center).
Sprinkle lightly with sea salt.
06:37 Allow cookies to cool completely on baking sheet.

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White Chocolate Macadamia Nut Cookies

These delicious white chocolate macadamia nut cookies have a wonderful play of textures thanks to those buttery, crunchy nuts, melt-in-your-mouth white chocolate, and the soft, chewy cookie base.

Recipe:

These are one of my FAVORITE cookies, so chewy with melty white chocolate chips and decadent macadamia nuts. I really hope you get a chance to whip some up!

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