White Chocolate Macadamia Nut Cookies

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Recommended Equipment

Cordless 7 Speed Hand Mixer
Bowl-Lift Stand Mixer
Mega Cookie Sheet

About This Recipe

Aw… The white chocolate macadamia nut cookie. I mean it has macadamia nuts and white chocolate chips, how can life get any better. Cookies are my fatal flaw, and white chocolate macadamia cookies are one of my all time favorites. They are sweet due to the white chocolate chips, they are savory due to the macadamia nuts, and they are pretty fluffy due to the proper mixing of the dough. If they do not turn out fluffy then they are still good. This recipe also yields about 36 cookies give or take. I use a 1 & 1/2 ounce cookie scoop and an average of 36 cookies is what I get. So print this cookie recipe up and get the baking started, your house will smell wonderful and your tastebuds will thank you.

White Chocolate Macadamia Nut Cookies

Hints & Tips

When making cookies the most important thing I can tell you is to mix the “wet” ingredients thoroughly and for a good deal of time. When combining things into the mixer I normally blend until the mixture is 100% smooth then I add some more of the wet ingredients. When all of them are combined, I will continue to mix for about another five minutes. The reason I do this is so that when you add in your flour mixture you only have to mix it long enough to make sure the flour is combined properly. If you spend too much time mixing your flour, you run the risk of making your cookies a little tougher to chew. Another good tip is to refrigerate your dough for at least 30 minutes maybe even longer. This allows the butter to truly incorporate though the dough and establish its presence and give your cookies that classic buttery taste. The last tip is to get yourself a nice cookie scoop, that way your cookies are nice and fairly uniform in size.

Using a scoop ensures a nice uniform sized cookie
White Chocolate Macadamia Nut Cookies
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White Chocolate Macadamia Nut Cookies

Recipe by morcayneCourse: DessertsDifficulty: Easy
Servings

36

servings
Prep time

10

minutes
Cooking time

1

hour 
Total time

1

hour 

10

minutes

Ingredients

  • 2 ¼ Cup Flour

  • 1 Tsp Baking Soda

  • ¾ Cup Brown Sugar

  • ¾ Cup Sugar

  • ½ Tsp Salt

  • 1 Cup Unsalted Butter (room temperature)

  • 1 Large Egg & 1 Large Egg Yolk (room temperature)

  • 2 Tsp Vanilla Paste (extract will work)

  • 1 Tsp Almond Extract

  • 11 Oz white Chocolate Chips

  • 8 Oz Macadamia Nuts (chopped)

Directions

  • Preheat oven to 350 degrees Fahrenheit.
  • In a large bowl whisk together flour, baking soda, and salt then set aside.
  • In your stand mixer cream together your brown sugar, sugar, and butter until smooth.
  • Add in your eggs and extracts then continue blending until smooth.
  • Continue blending for about 3 minutes.
  • Slowly add in your flour mixture and mix for about 1 minute.
  • Add in your chips and nuts and blend for another minute.
  • Scoop your dough onto an ungreased cookie sheet keeping them 2 inches apart.
  • Bake for 12 minutes then remove from oven letting them rest on the cookie sheet for three minutes. Afterwards transfer to a colling rack.

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