Chocolate,  Cookies and Bars,  Dessert

White Chocolate Macadamia Nut Cookies

 

The origin of white chocolate macadamia nut cookies is a bit of a mystery.  No one knows exactly who invented these delicious cookies but we’re sure glad they did!  They are a favourite cookie for many and it is no wonder why.  Who wouldn’t love a buttery, soft cookie embedded with pieces of white chocolate and macadamia nuts?  After many years of searching for the perfect recipe I created this one, which I think is exceptional.   

 

 

 

 

 

Tips for Making Perfect Cookies

 

  1. Cream the butter and sugar sufficiently:  Creaming the butter and sugar until lighter in colour and fluffy maximizes the amount of trapped air within the butterfat.  This increases the leavening of the cookies during baking, resulting in a lighter texture.
  2. Use high-quality chocolate: Using high-quality chocolate for the white chocolate chunks greatly enhances the flavour of the cookies.  I use Callebaut white chocolate chunks.
  3. Chill the dough overnight: Chilling the dough overnight allows the flavours to blend and the dough to firm up.  This will result in tastier cookies that have good height and won’t spread too much during baking.  
  4. Do not over-bake: Baking these cookies for too long will cause them to over-brown and become hard.  Remove the cookies from the oven as soon as they are baked and golden in colour.
  5. The size of the cookies will change the baking time: smaller cookies will have a shorter baking time while larger cookies will have a longer baking time.  The stated baking time of 12 minutes is for reference only.  Keep checking your cookies during baking to determine when they are done.  Baked cookies will be set on top and golden in colour.  

 

 

Recipe Q & A

 

Q:  Why are my cookies hard?

 A:  The cookies can become hard if they are over-baked or if the dough is over-mixed after the flour has been added because of gluten development.  To avoid this, bake the cookies only until golden in colour, and mix the dough on low speed and only for a short time after the flour has been added.  

Q:  The bottom of my cookies are getting too dark during baking.  How do I prevent this?

A:  You can prevent cookies from becoming too dark on the bottom during baking by doubling up the baking pans.  This means placing the baking pan with your unbaked cookies on top of a baking sheet and then baking the cookies.  Doing this allows the heat to dissipate and be less intense at the bottom of the pan resulting in less browning.

 

 

 

 

 

White Chocolate Macadamia Nut Cookies

 

Recipe By:      Blue Ribbon Eats
Servings:          ~24 cookies
Prep Time:      30 minutes
Baking Time:  ~12 minutes

 

 

 

INGREDIENTS

 

1  1/2 cups all-purpose flour

1/4 + 1/8 teaspoon salt

1/4 + 1/8 teaspoon baking soda

1/4 + 1/8 teaspoon baking powder

1/2 cup packed brown sugar

1/2 cup white sugar

1/2 cup + 2 tablespoons (140g) unsalted butter, at room temperature

1 large egg, at room temperature

1/2 tablespoon vanilla extract

1/2 cup white chocolate chunks (I use Callebaut brand)

1/3 cup macadamia nut pieces

 

 

INSTRUCTIONS

 

  1. In a large bowl add flour, baking soda, baking powder and salt and mix until blended.  In the bowl of a mixer add butter, white sugar and brown sugar.  Mix on medium speed using a paddle attachment until light and fluffy.  Add eggs and vanilla extract and mix just until blended.  Add flour mixture and mix on low speed just until blended.  Remove the bowl from the mixer and fold in the white chocolate chunks and macadamia nuts just until blended.
  2. Wrap the dough in plastic wrap and refrigerate overnight.  Roll the cold dough into 1 ½ inch balls and place on a baking sheet lined with a silicone mat.  Press each dough ball down slightly so that it forms a disc shape.
  3. Place the baking sheet on top of another baking sheet.  Bake immediately at 375°F for ~12 minutes.  Cool the cookies on the baking sheet for 3 minutes.  Using a small offset spatula transfer the cookies to a wire rack to cool.

 

 

 

Yields 24 cookies

White Chocolate Macadamia Nut Cookies

30 minPrep Time

12 minCook Time

42 minTotal Time

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Recipe Image

Ingredients

1  1/2 cups all-purpose flour

1/4 + 1/8 teaspoon salt

1/4 + 1/8 teaspoon baking soda

1/4 + 1/8 teaspoon baking powder

1/2 cup packed brown sugar

1/2 cup white sugar

1/2 cup + 2 tablespoons (140g) unsalted butter, at room temperature

1 large egg, at room temperature

1/2 tablespoon vanilla extract

1/2 cup white chocolate chunks (I use Callebaut brand)

1/3 cup macadamia nut pieces

Instructions

  1. In a large bowl add flour, baking soda, baking powder and salt and mix until blended.  In the bowl of a mixer add butter, white sugar and brown sugar.  Mix on medium speed using a paddle attachment until light and fluffy.  Add eggs and vanilla extract and mix just until blended.  Add flour mixture and mix on low speed just until blended.  Remove the bowl from the mixer and fold in the white chocolate chunks and macadamia nuts just until blended.
  2. Wrap the dough in plastic wrap and refrigerate overnight.  Roll the cold dough into 1 ½ inch balls and place on a baking sheet lined with a silicone mat.  Press each dough ball down slightly so that it forms a disc shape.
  3. Place the baking sheet on top of another baking sheet.  Bake immediately at 375°F for ~12 minutes.  Cool the cookies on the baking sheet for 3 minutes.  Using a small offset spatula transfer the cookies to a wire rack to cool.

Nutrition

Calories

5880 cal

Fat

338 g

Carbs

695 g

Protein

58 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
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https://evipatissier.com/2018/10/28/white-chocolate-macadamia-nut-cookies/

 

 

 

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