White Chocolate Chunk Macadamia Cookies Recipes

WHITE CHOCOLATE MACADAMIA COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. In another bowl, whisk flour and baking soda; gradually beat into creamed mixture. Stir in nuts and baking chips., Drop by heaping teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake 10-12 minutes or until golden brown. Cool on pans 1 minute. Remove to wire racks to cool completely. Freeze option: Freeze cookies, layered between waxed paper, in freezer containers. To use, thaw before serving or, if desired, reheat on a baking sheet in a preheated 350° oven 3-4 minutes.

CHOCOLATE WHITE CHOCOLATE CHUNK COOKIES

Steps:

• Preheat the oven to 350 degrees F. Cream the butter and both sugars until light and fluffy in the bowl of an electric mixer fitted with the paddle attachment. Add the vanilla, then the eggs, 1 at a time, and mix well. Add the cocoa and mix again. Sift together the flour, baking powder, baking soda and salt and add to the chocolate with the mixer on low speed until just combined. Fold in the chopped white chocolate. Drop the dough on a baking sheet lined with parchment paper, using a 1 3/4-inch ice cream scoop or a rounded tablespoon. Dampen your hands and flatten the dough slightly. Bake for exactly 15 minutes (the cookies will seem underdone). Remove from the oven and let cool slightly on the pan, then transfer to a wire rack to cool completely.

WHITE CHOCOLATE MACADAMIA NUT COOKIES III

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large 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 and almond extracts. Combine the flour, baking soda, and salt; gradually stir into the creamed mixture. Mix in the macadamia nuts and white chocolate. Drop dough by teaspoonfuls onto ungreased cookie sheets.
• Bake for 10 minutes in the preheated oven, or until golden brown.

WHITE CHOCOLATE-CHUNK COOKIES

Steps:

• Preheat oven to 350 degrees. Put butter and sugars in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until smooth and creamy, about 2 minutes. Mix in eggs one at a time until combined. Stir in vanilla.
• Sift flour, baking soda, baking powder, and salt into a medium bowl. Gradually stir into butter mixture until combined. Stir in oats, chocolate, coconut, raisins, and walnuts.
• Drop batter by heaping tablespoons onto baking sheets lined with parchment paper, spacing about 2 inches apart. Flatten slightly. Bake cookies until golden, 16 to 18 minutes. Let cool on sheets on wire racks for 2 minutes. Transfer cookies to racks to cool completely. Cookies can be stored in airtight containers at room temperature up to 3 days.

SOFT & CHEWY WHITE CHOCOLATE CHUNK MACADAMIA NUT COOKIES

Steps:

• Preheat oven to 350 degrees Fahrenheit. Line cookie sheet with parchment paper or Silpat.
• In the bowl of a stand mixer affixed with paddle attachment, beat the butter on medium speed until pale and fluffy, about 2 minutes (or use a large bowl and a hand mixer).
• Add the brown sugar and granulated (white) sugar and continue beating on medium speed for about 2 minutes.
• Add the eggs one at a time, continuing to beat each time until well-incorporated. Mix in the vanilla.
• In a medium bowl, sift together the flour, baking soda, salt, and nutmeg.
• With the mixer on low speed, carefully add the dry ingredients to the wet ingredients and mix just until the ingredients are incorporated. Stir in the white chocolate chunks and the macadamia nuts.
• Scoop a generous tablespoonful of the dough (I use this cookie dough scoop) and roll into a ball. Tear the ball in half, turn each half a quarter turn, and smoosh the dough back together with the torn side now at the top of the cookie. Gently shape so that the dough ball is taller than it is wide and place on cookie sheet about three inches apart.
• Bake for about 10 minutes, until edges of cookie begin to turn golden brown. Remove from oven and let sit for 5 - 10 minutes on cookie sheet so the cookie can set. Carefully move to wire rack to cool completely.
• Cookies stay fresh when kept in a sealed container at room temperature for 3 - 4 days, or can be frozen for up to two months.

WHITE CHOCOLATE CHIP MACADAMIA NUT COOKIES

Steps:

• Preheat oven to 350°F.
• In medium bowl combine flour, soda and salt. Mix well, set aside.
• In a large bowl with a mixer blend sugars at medium speed. Add butter and mix to until it forms a grainy paste, scraping down the sides of the bowl. Add eggs and vanilla, and beat at medium speed until fully combined.
• Add the flour mixture, macadamia nuts and white chocolate chips, and blend on low speed until just combined. Do not overmix.
• Drop by rounded spoonfuls onto ungreased cookie sheet. Bake for 10-12 minutes or until edges begin to brown. Move immediately to cooling rack.

SUPER-CHUNK WHITE CHOCOLATE MACADAMIA NUT COOKIES

Steps:

• Whisk the flour, cornstarch, baking soda, and salt together in a large bowl. Set aside.
• Whisk the melted butter, brown sugar, granulated sugar, egg, egg yolk, and vanilla extract together until combined. Pour into dry ingredients and mix everything together with a rubber spatula until completely combined. Fold in the white chocolate chips and macadamia nuts. (You can use a mixer for this step if needed.)
• Cover and chill the dough in the refrigerator for at least 2 hours and up to 4 days. If chilling for longer than 2 hours, allow to sit at room temperature for at least 20-30 minutes before rolling and baking because the dough will be quite hard.
• Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
• Roll cookie dough into balls, about 1-1.5 Tablespoons of dough per cookie, and arrange 3 inches apart on the baking sheets. Bake for 12-13 minutes or until lightly browned on the sides. The centers will look soft.
• Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
• Cookies stay fresh covered at room temperature for up to 1 week.

WHITE CHOCOLATE CHUNK MACADAMIA COOKIES

Steps:

• Preheat oven to 350°F.
• Cream butter and sugars together until light and fluffy; beat in the eggs and vanilla.
• Mix together the flour, baking soda, and salt; add gradually to the butter mixture.
• Fold in the macadamias and chocolate.
• Drop by heaping tablespoonfuls onto greased baking sheets.
• Bake at 350° for 10-12 minutes or until undersides are lightly golden.
• Cool slightly before removing from cookie sheets.

WHITE CHOCOLATE MACADAMIA NUT COOKIES I

Steps:

• Preheat oven to 325 degrees F (170 degrees C). Lightly grease baking sheets.
• Beat butter, sugars, egg, and vanilla at medium speed of electric mixer until fluffy.
• At low speed, gradually beat in flour, just until blended. By hand, stir in nuts and chocolate.
• Drop by heaping tablespoonfuls, 2 1/2 inches apart, onto lightly greased cookie sheets.
• Bake for 17 minutes or until edges of cookies are lightly browned and tops look dry. Allow to cool on baking sheets five minutes, then remove to racks to cool completely.