Candy, chewy, and crammed with crunchy macadamia nuts, these white chocolate macadamia nut cookies are a should for any cookie platter.
Friday looks like a terrific day for cookies, doesn’t it?
Combine collectively the batter for these white chocolate macadamia nut cookies immediately and you may take pleasure in freshly baked, warm-from-the-oven cookies all weekend lengthy. Maybe whereas snuggled up with a cup of spiced apple cider.
I imply, I feel that feels like a fairly excellent fall weekend!
CHEWY WHITE CHOCOLATE MACADAMIA NUT COOKIES
I like virtually any cookie, however a pleasant, chewy cookie is my absolute favourite.
However the one factor I can by no means flip down is a wonderfully chewy cookie.
Once I determined that I wished to make some white chocolate macadamia nut cookies, I knew I wanted to show to my favourite chocolate chip cookie recipe. For my part, it makes the easiest chocolate chip cookies, so I knew the dough could be wonderful with white chocolate chips and macadamia nuts.
And I used to be proper! In the event you’re a fan of gentle white chocolate and crunchy macadamia nuts, you need to attempt these cookies. They’re wonderful for an after-school deal with, on a vacation cookie platter, and even was ice cream sandwiches.
HOW TO MAKE WHITE CHOCOLATE MACADAMIA NUT COOKIES
This white chocolate macadamia nut cookie recipe is fairly much like most cookies, however with a few small tweaks that make a giant distinction within the texture of the ultimate cookie.
Elements you’ll want
For these white chocolate macadamia nut cookies, you will have:
- 2 cups minus 2 tablespoons all-purpose flour
- 1 ⅔ cups bread flour
- 1 ¼ teaspoons baking soda
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons nice sea salt
- 1 ¼ cups unsalted butter
- 1 ¼ cups packed mild brown sugar
- 1 cup plus 2 tablespoons granulated sugar
- 2 massive eggs
- 2 teaspoons pure vanilla extract
- 1 ¼ cups white chocolate chips
- 1 cup macadamia nut items
One of many first belongings you’ll discover about this recipe is that it makes use of bread flour together with all-purpose flour.
Bread flour is often utilized in…effectively, breads! Particularly issues like bagels or crusty breads that you just wish to be good and chewy.
However utilizing a mixture of all-purpose flour with bread flour right here offers us a terrific texture in these cookies.
Earlier than you get began, ensure you know tips on how to measure flour accurately so these white chocolate macadamia nut cookies come out excellent each time.
This recipe additionally makes use of brown sugar for some added chewiness. In the event you’re out of brown sugar, learn to make a easy brown sugar substitute.
You can even study tips on how to soften brown sugar in case yours hardened within the pantry. It’ll prevent a visit to the grocery retailer!
Making this recipe
To get began, whisk collectively the dry substances: each flours, baking soda, baking powder, and salt. Set this apart.
Within the bowl of your stand mixer fitted with the paddle attachment, cream the butter and sugars collectively for five minutes, till mild and fluffy. Don’t attempt to shorten this step; you wish to take your time right here!
Add the eggs, one after the other, then the vanilla.
With the mixer on low, regularly add the dry substances and blend simply till mixed. Then stir within the white chocolate chips and the macadamia nuts.
Now cowl the bowl with plastic wrap and place the dough within the fridge for a minimum of 24 hours.
Sure, 24 hours! I do know it’s a very long time, however the lengthy chill helps the dough correctly hydrate and makes for one of the best white chocolate macadamia nut cookies.
When it’s time to bake, set the bowl out for 30-40 minutes; this can make it simpler to scoop.
Use a medium cookie scoop to scoop the dough into balls onto lined baking sheets. Bake them at 350°F for 11-13 minutes; the perimeters must be golden however the facilities ought to nonetheless be smooth.
Let the cookies cool on the baking sheet for 5-10 minutes, then switch them to a wire rack to complete cooling.
You possibly can repeat with the remaining dough or bake the cookies in batches. The dough may be refrigerated for as much as 72 hours whole.
Do I actually have to sit back the dough for twenty-four hours earlier than baking?
You possibly can technically bake the cookies after the dough chills for a few hours, however I actually don’t advocate it. I’ve tried baking them earlier than the 24-hour mark and I can promise you – they simply aren’t nearly as good!
So do your self a favor and plan forward. I promise that it’ll be value it.
Can I freeze the white chocolate macadamia nut cookie dough earlier than baking?
Sure! I prefer to let the dough chill within the fridge for twenty-four hours, then I observe the directions in my submit on tips on how to freeze cookie dough to freeze the dough balls for later.
Then, everytime you get a yearning for a few cookies, you possibly can bake them everytime you like!
Can I take advantage of darkish chocolate as an alternative of white chocolate chips?
After all. In the event you don’t like white chocolate, be at liberty to substitute the white chocolate chips in your favourite semisweet or darkish chocolate chips or chunks.
Whisk collectively flours, baking soda, baking powder and salt in a bowl. Put aside.
Utilizing a mixer fitted with paddle attachment, cream butter and sugars collectively till very mild, about 5 minutes. Add eggs, one after the other, mixing effectively after every addition. Stir within the vanilla. Scale back velocity to low, add dry substances and blend till simply mixed, 5 to 10 seconds. Stir in white chocolate chips and macadamia nuts. Press plastic wrap in opposition to dough and refrigerate for twenty-four to 36 hours. Dough could also be utilized in batches, and may be refrigerated for as much as 72 hours.
When able to bake, let dough sit at room temperature for about 30-40 minutes to make it simpler to scoop.
Preheat oven to 350°F. Line a baking sheet with parchment paper or a nonstick baking mat. Put aside.
Use a medium cookie scoop (1.25 to 1.5 tablespoons) to scoop balls of the cookie dough onto the baking sheet a minimum of 2 inches aside. Bake for 11-13 minutes, or till the perimeters are golden however the facilities are nonetheless smooth. Cool on the baking sheet for 5-10 minutes earlier than transferring to a wire rack to chill utterly.
Repeat with remaining dough or reserve dough, refrigerated, for baking remaining batches the following day.
- Earlier than you get began, ensure you know tips on how to measure flour accurately so these white chocolate macadamia nut cookies come out excellent each time.
- This recipe additionally makes use of brown sugar for some added chewiness. In the event you’re out of brown sugar, learn to make a easy brown sugar substitute.
- You can even study tips on how to soften brown sugar in case yours hardened within the pantry. It’ll prevent a visit to the grocery retailer!
Tailored from The New York Instances
Serving: 1cookie | Energy: 163kcal | Carbohydrates: 20g | Protein: 2g | Fats: 9g | Saturated Fats: 4g | Polyunsaturated Fats: 0.4g | Monounsaturated Fats: 3g | Trans Fats: 0.2g | Ldl cholesterol: 21mg | Sodium: 124mg | Potassium: 46mg | Fiber: 0.5g | Sugar: 13g | Vitamin A: 159IU | Vitamin C: 0.1mg | Calcium: 28mg | Iron: 0.5mg