BEST WHITE CHOCOLATE MACADAMIA NUT COOKIES RECIPES
WHITE CHOCOLATE MACADAMIA NUT COOKIES {SOFT & CHEWY ...
Quick and easy white chocolate macadamia nut cookies recipe, made with simple ingredients and ready in 20 minutes. They are classic, soft and chewy!
Provided by CakeWhiz
Categories Dessert
Total Time 50 minutes
Prep Time 10 minutes
Cook Time 10 minutes
Yield 40
Number Of Ingredients 11
Steps:
- In a large mixing bowl, cream together butter, granulated sugar and brown sugar until light and fluffy.
- Add vanilla extract, eggs and mix until smooth.
- Add flour, cornstarch, baking powder, baking soda and mix until just combined.
- Stir in white chocolate chunks (or chips) and macadamia nuts.
- Scoop out small portions of the dough with an ice cream scooper and drop them on a cookie tray, lined with parchment paper.
- Chill in the fridge for 30 minutes (Optional).
- Bake at 325 degrees for 10-12 minutes or until edges are firm and golden brown.
Nutrition Facts : Calories 156 kcal, CarbohydrateContent 18 g, ProteinContent 1 g, FatContent 8 g, SaturatedFatContent 4 g, CholesterolContent 21 mg, SodiumContent 81 mg, SugarContent 11 g, ServingSize 1 serving
WHITE CHOCOLATE CHUNK-MACADAMIA NUT COOKIES RECIPE | FOOD ...
Provided by Food Network
Categories dessert
Total Time 30 minutes
Prep Time 20 minutes
Cook Time 10 minutes
Yield 3 dozen
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F. Line a cookie sheet with parchment paper.
- Combine the flour, baking soda, baking powder, and salt in a mixing bowl.
- Using a mixer, beat the butter in a large mixing bowl until fluffy, about 2 minutes. Add the brown sugar and mix together until smooth.
- Add the egg and vanilla. Stop to scrape down the sides of the bowl with a rubber spatula. Blend in the flour mixture in 3 stages and stir in the white chocolate and the nuts.
- Scoop out walnut-sized mounds of the cookie dough and place on the cookie sheet, leaving 2-inches between the mounds. Bake for 8 to 10 minutes, until the cookies are golden. Remove the cookie sheet from the oven and transfer the cookies from the parchment to cooling racks. Store in an airtight container at room temperature for up to a week. Freeze for longer storage.
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