These white chocolate macadamia nut cookies are a basic. They’ve buttery, crisp edges with chewy facilities loaded with creamy white chocolate and salty macadamia nuts. They’re one in all my favorites!
These white chocolate macadamia nut cookies are in all probability my husband’s favourite cookies, and I can see why. It is a taste mixture that’s basic for a cause. Salty, nutty macadamias go so properly with wealthy and creamy white chocolate. And the feel – crispy on the surface, mushy and gooey on the within – is to die for!
The macadamia nuts are the star of those cookies. They’ve a wealthy, buttery taste that carries by way of the complete cookie. Macadamia nuts are much less bitter than many nuts, similar to pecans and walnuts, so the cookies are further clean. They simply add an ideal nuttiness!
These are a few of my favourite cookies to make … and to eat! Right here’s what makes them so particular.
- Brown butter. One of many secrets and techniques to this recipe for white chocolate macadamia nut cookies is to brown the butter when making them. That makes the butter further wealthy, and provides a second nutty taste to the social gathering. Utilizing brown butter immediately makes these cookies style like they got here from a flowery bakery!
- Salted nuts. Most cookies with nuts use unsalted nuts, however this recipe makes use of barely salted macadamia nuts. The trace of salt pairs so completely with the butter, sugar, and white chocolate, making for a wonderfully balanced cookie.
- No relaxation time required. A number of cookies require you to relax the dough earlier than baking them. However this recipe doesn’t, which implies you may have the cookies you’re craving in a short time!
Elements
Listed below are all of the elements that you must make white chocolate macadamia nut cookies. Scroll to the recipe card on the backside of the article to see the precise quantities for every ingredient.
- Butter – I used salted butter for this recipe, however in case you favor unsalted butter that works too. It doesn’t should be room temperature both, since you may be melting and browning the butter!
- Dry Elements: All-purpose flour, okosher salt, and baking soda
- Sugars: Gentle brown sugar and granulated sugar
- Eggs – Use giant eggs for this recipe.
- Vanilla extract – Be sure you use 100% pure vanilla extract.
- White chocolate chips
- Macadamia nuts – These should be chopped coarsely. And I like to make use of salted nuts to essentially amp up the candy and salty vibe!
Right here’s make these straightforward, buttery, creamy cookies. They solely take half an hour to make!
Brown the butter. Soften the butter in a saucepan over medium-low warmth. One melted, hold cooking the butter whereas swirling to keep away from burning. Prepare dinner till the butter is an amber colour, then take away from the warmth.
Combine the dry elements. Add the flour, salt, and baking soda to a mixing bowl, and stir to mix.
Combine the sugar with the moist elements. Add the white and brown sugar to a bowl with the cooled brown butter, and stir to mix. Add the eggs and vanilla, and blend till every thing is properly mixed.
Mix. Add the moist elements to the dry elements, and stir till totally mixed.
Add the chocolate and nuts. Pour the macadamia nuts and white chocolate chips into the cookie dough, and stir to mix.
Bake: Scoop out the dough utilizing a medium cookie scoop and place it on a parchment or silicone lined baking sheet. Bake for 9 – 10 minutes till the cookies are golden on the edges.
Suggestions and Tips
Listed below are a few of my favourite ideas for making these tender, melt-in-your-mouth cookies.
- Use room temperature eggs. Attempt to take your eggs out of the fridge about an hour earlier than making the cookie dough. Eggs which are at room temperature will combine higher with the opposite elements, making a smoother, creamier, and lighter cookie dough.
- Area the cookies aside. These cookies will increase fairly a bit whereas they’re baking, so ensure that to put them a minimum of 2 inches aside on the baking sheet. For those who place them nearer than that, the perimeters would possibly run collectively, and also you received’t find yourself with crisp cookie edges.
- Let cool fully. It’s all the time tempting to eat cookies as quickly as they arrive out of the oven, however ensure that to allow them to cool all the best way earlier than consuming. Because the cookies cool, they’ll agency up and change into the right, luxurious texture.
How one can Retailer Leftovers
You’ll be able to retailer these white chocolate macadamia nut cookies in an hermetic container at room temperature for as much as 3 days. You can too retailer them within the fridge for per week! Further cookie dough can be saved in an hermetic container within the fridge for as much as 5 days.
You’ll be able to positively freeze these cookies. To keep away from freezer burn, retailer them in two hermetic luggage, or wrap them in plastic wrap after which place them in an hermetic bag. Freeze for as much as 3 months, and thaw at room temperature, within the fridge, or within the toaster oven. You can too freeze leftover cookie dough in an hermetic container for 3 months.
For those who love these white chocolate macadamia nut cookies as a lot as I do, then try a few of my different favourite white chocolate cookies.
Description
These white chocolate macadamia nut cookies are crispy and buttery on the surface, and mushy on the within. They’re they excellent mixture of salty and candy, and one in all my favourite cookies!
- 1 cup butter, melted and browned
- 2 1/3 cups all function flour
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 1 cup gentle brown sugar
- 1/4 cup white sugar
- 2 giant eggs
- 2 teaspoons vanilla extract
- 1 1/4 cup white chocolate chips
- 3/4 cup macadamia nuts coarsely chopped
- In a medium saucepan over medium-low warmth, soften butter. As soon as melted, proceed cooking till the butter is an amber colour, stirring continually (or swirling the saucepan) to keep away from burning. Take away the pan from the warmth and permit the butter to chill for 20 minutes.
- Preheat the oven to 350°F. Line a baking sheet with parchment paper and put aside.
- In a big bowl stir collectively the flour, salt, and baking soda. Put aside.
- Add within the gentle brown and granulated sugar into the melted and cooled butter, stirring to mix. Add within the eggs and vanilla extract, mixing till clean.
- Pour the butter combination into the flour combination and stir till mixed and no streaks of flour stay.
- Stir within the white chips and nuts till evenly included.
- Utilizing a medium (2 tablespoon) cookie scoop, portion the dough onto the ready baking sheet 2- inches aside.
- Bake for 9-10 minutes, or till the perimeters are evenly golden.
- Switch to a wire rack to chill fully.
Notes
Retailer hermetic at room temperature for as much as 3 days, or within the fridge for per week.
Diet
- Serving Dimension: 1 cookie
- Energy: 189
- Sugar: 12.5 g
- Sodium: 133.7 mg
- Fats: 11.4 g
- Carbohydrates: 20.2 g
- Protein: 2.2 g
- Ldl cholesterol: 30.2 mg
Key phrases: macadamia nut cookies with white chocolate, white chocolate with macadamia nut cookies, macadamia cookies, white chocolate chip cookies
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