DOUBLE CHOCOLATE CHIP MACADAMIA COOKIES
We love chocolate chip cookies at our house, and these are especially good!! I use a 1 inch scoop to form the cookies.
Provided by BONNIE Q.
Categories Desserts Cookies Nut Cookie Recipes Macadamia Nut
Time 27m
Yield 48
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Sift together the flour, baking soda and salt; set aside.
- In a medium bowl, cream together the butter, brown sugar and white sugar until smooth. Beat in the eggs one at a time then stir in the vanilla. Gradually blend in the sifted ingredients. Mix in the white chocolate and semisweet chocolate chips and macadamia nuts. Drop by rounded tablespoonfuls onto ungreased cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven, or until golden brown. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 137.2 calories, Carbohydrate 14.5 g, Cholesterol 18.7 mg, Fat 8.6 g, Fiber 0.6 g, Protein 1.5 g, SaturatedFat 4.3 g, Sodium 90.6 mg, Sugar 9.5 g
MACADAMIA NUT COOKIES
These rich cookies are full of Hawaiian macadamia nuts and chocolate chips. -Mary Gaylord, Balsam Lake, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 6 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream butter and sugars until light and fluffy. Add eggs and vanilla; beat on medium speed for 2 minutes. Combine the flour, baking soda and salt; add to creamed mixture and beat for 2 minutes. Stir in nuts and chips. Cover and refrigerate several hours or overnight. , Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 10-12 minutes or until golden brown. Cool on pans for 1 minute before removing to wire racks; cool completely.
Nutrition Facts : Calories 201 calories, Fat 12g fat (6g saturated fat), Cholesterol 26mg cholesterol, Sodium 170mg sodium, Carbohydrate 24g carbohydrate (14g sugars, Fiber 1g fiber), Protein 2g protein.
LACE COOKIES (FLORENTINE COOKIES)
These Florentine lace cookies are simple to make and gorgeous to look at. This cookie technique is versatile and adaptable to any kinds of nuts or chocolate. They also keep pretty well so they're perfect if you're looking for an idea for an edible holiday gift for any cookie lover on your list--just stack them up in a box and tie them with a bow!
Provided by Chef John
Time 2h20m
Yield 18
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone liner (such as Silpat®).
- Place almonds into the bowl of a food processor; alternate pulsing and running at full speed every few seconds until finely chopped and crumblike. Be careful not to go too far; you don't want them too fine and pasty.
- Combine butter, brown sugar, and honey in a saucepan over medium heat. Stir a few times and cook until melted and dissolved. Bring to a boil, then carefully remove from the heat.
- Add vanilla extract, salt, and flour, and whisk until smooth. Add chopped almonds and mix with a spatula until everything is combined.
- Drop eight uniformly sized, rounded spoonfuls of batter (each about 2 teaspoons, or 15 grams) onto the prepared sheet. Fine-tune the cookie shapes and make sure they are evenly spaced.
- Place in the center of the preheated oven and bake until golden brown and a bit darker around the outsides, 10 to 12 minutes, rotating the pan halfway through.
- Remove from the oven and slide the silicone liner off the baking sheet and directly onto the countertop. Allow to sit until cool and crisp, 3 to 5 minutes, then gently peel cookies off the liner. Repeat to bake remaining batches.
- Spread melted chocolate over the flat side of one cookie. Place a second cookie, flat-side down, on top to make a sandwich and press very gently to seal. Repeat to form remaining cookies. Let sit until chocolate has firmed up, about 30 minutes.
Nutrition Facts : Calories 212.5 calories, Carbohydrate 22.1 g, Cholesterol 13.6 mg, Fat 13.9 g, Fiber 2 g, Protein 3.1 g, SaturatedFat 5.4 g, Sodium 13.2 mg, Sugar 18.4 g
FLOURLESS CHOCOLATE-MACADAMIA COOKIES
Intensely chocolaty--with a hint of salt from the macadamia nuts--these cookies are also gluten-free.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h10m
Yield Makes 14
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees. Whisk together confectioners' sugar, cocoa, and salt. Stir in chocolate and nuts. Add egg whites; stir until just incorporated.
- Drop dough by 1/4 cupfuls, 3 inches apart, onto 2 parchment-lined rimmed baking sheets. Bake until cookie tops are dry and crackled, 22 to 25 minutes, rotating sheets halfway through. Transfer baking sheets to wire racks; let cookies cool completely.
CHOCOLATE MACADAMIA NUT COOKIES
This recipe is from my daughter, who's a terrific cook. The caramel glaze makes it impossible to eat just one.-Arliene Hillinger, Rancho Palos Verdes, California
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 2 dozen.
Number Of Ingredients 14
Steps:
- In a bowl, cream butter, sugar and vanilla. Add egg. Combine flour, baking powder, baking soda and salt; add to creamed mixture and mix well. Fold in chocolate chips and nuts. , Drop by teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 10 to 12 minutes or until golden. Cool on a wire rack. , For glaze, melt the caramels and cream in a saucepan over low heat, stirring until smooth. Drizzle over cooled cookies.
Nutrition Facts : Calories 439 calories, Fat 30g fat (12g saturated fat), Cholesterol 47mg cholesterol, Sodium 220mg sodium, Carbohydrate 45g carbohydrate (33g sugars, Fiber 3g fiber), Protein 4g protein.
COFFEE-CHOCOLATE MACADAMIA COOKIES
We cook all the time here at the firehouse, and cookies for the annual cookie swap are no exception. We love the strong tastes in this cookie and often have them on hand for the guys to snack on. The better espresso powder you get, the better these cookies taste, and you could always add more if you wanted a stronger coffee flavor.
Provided by Food Network
Categories dessert
Time 32m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F. Lightly grease 2 cookie sheets and set aside.
- Melt chocolate in a double boiler set over barely simmering water or in the microwave at 50 percent power. Allow to cool to room temperature.
- In a mixer, beat the butter and sugar until smooth, about 3 minutes. Add the eggs 1 at a time, beating well after each egg is added. Beat in the vanilla and the espresso. Gradually add the flour, beating well after each addition until just combined and scraping down the sides of the bowl, as necessary. Add baking soda and salt. Mix in the melted chocolate and then the nuts. Drop the batter by 2 tablespoons onto the greased cookie sheets, leaving 2 inches between each cookie. Bake until soft and lightly crisped around the edges, about 12 minutes, rotating pans halfway through cooking. Cool on wire racks.
DENISE PIERCE'S MACADAMIA LACE COOKIES
The combination of rich macadamia nuts and browned butter gives these pretty, delicate cookeis an intense flavour. This came from the Fine Cooking Baking issue.
Provided by skat5762
Categories Drop Cookies
Time 33m
Yield 52 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 350-degrees.
- Line two or three large baking sheets with nonstick baking liners or parchment.
- In a small saucepan over medium heat, melt the butter and then continue cooking it just until the butter solids at the bottom of the pan turn deep golden brown (NOT black), 5-7 minutes- watch the butter carefully.
- Immediately remove the pan from the heat and pour the butter into a small bowl, scraping the pan to get all the butter.
- Let cool slightly, about 5 minutes.
- Combine the chopped nuts, sugar, egg, vanilla, and salt in a medium bowl.
- Stir until blended.
- Slowly add the browned butter and continue stirring until blended.
- Drop the batter by slightly heaping teaspoonfuls about 3 inches apart on the prepared baking sheets.
- Bake until the cookies are golden brown, 6-8 minutes.
- Let the cookies cool on the sheets on racks for 5 minutes before transferring them to racks to cool completely.
- Repeat with remaining batter after sheets have cooled.
- Store at room temp or freeze in an airtight container, separating the cookie layers with waxed paper.
Nutrition Facts : Calories 49.5, Fat 3.7, SaturatedFat 1.4, Cholesterol 8.8, Sodium 30.4, Carbohydrate 4.2, Fiber 0.2, Sugar 4, Protein 0.3
CHOCOLATE-DIPPED MACADAMIA COOKIES
These cookies benefit from the addition of buttery, rich macadamia nuts and a dip in luscious chocolate.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 17
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees with racks in upper and lower thirds. In a large bowl, using an electric mixer, beat butter and sugar on medium-high until light and fluffy, 2 minutes. Add egg yolk, lemon zest and juice, and salt and beat until combined; beat in nuts. With mixer on low, add flour and beat just until combined, 2 minutes. Form dough into a 4 1/2-inch-long log, wrap in plastic, and freeze until firm, 30 minutes. Cut into 1/4-inch slices, transfer to 2 parchment-lined baking sheets, and freeze 5 minutes. Bake until golden at edges, 14 minutes, rotating sheets halfway through. Let cookies cool completely on wire racks.
- Microwave chocolate in 30-second increments, stirring after each, until melted. Dip half of each cookie into chocolate; transfer to parchment-lined baking sheets. Chill until set, 10 minutes.
Nutrition Facts : Calories 157 g, Fat 12 g, Fiber 1 g, Protein 2 g
CHOCOLATE MACADAMIA LACE COOKIES
These are so decadent I love them...I have always bought them at Cost Co or Trader Joe's and decided why not make them so I can have them any time I want rather when I get a chance to buy them...because they are not always available at the store...These are great as they are or you can drizzle chocolate on them...I have been looking for this recipe for a long time and finally found it on line....They actually melt in your mouth...OH YUMMMMMMM
Provided by JoSele Swopes @JODIE57
Categories Cookies
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Line baking sheets with Silpat (silicon mats) (minimum of 2) or parchment paper
- In a small saucepan over medium-low heat, melt the butter and chocolate, scrape vanilla bean in so it will infuse, cook stirring with rubber spatula frequently for about 5 minutes.
- Pour butter mixture into small bowl and let cool slightly.
- In a large bowl, combine chopped nuts, sugar, egg, and salt until blended. Fold in butter, chocolate, vanilla mixture and combine all until well blended.
- Drop the batter by tablespoons about 3" apart. Bake 6 -8 minutes. You know they're done when the cookies are bubbling and completely flat.
- Let cool on the Silpat or parchment paper. If you need the cookie sheet to complete the cookies, let cool on Silpat or parchment paper for about 5-10 minutes, then VERY CAREFULLY transfer them to a wire rack, preferably with a hard flat spatula or large scraper. Store at room temperature or freeze in an airtight container, separating the cookie layers with waxed paper.
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