Drumrolls please, today we’re showcasing one of ChefSane’s proudest creations – The Best EASY White Chocolate Macadamia Nut Cookies (Soft & Chewy). These cookie darlings are decadently buttery, sweet, stuffed with crunchy macadamia nuts and creamy white chocolate chips. They are not just incredibly delicious but also super simple to bake. Perfect for casual get-togethers, celebrating a special day, a cheeky midnight snack or just to satisfy your sweet tooth. These heavenly delights will make you the star among your friends and family!
These cookies have a soft and chewy texture, perfectly contrasting with the crunchy macadamia. The melt-in-your-mouth white chocolate adds a delightful sweetness that you won’t be able to resist trust me on this one. So, let’s make some cookie magic happen, shall we?
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Servings: 24 cookies
- Yield: 24 cookies
Get ready to surprise yourself with your baking prowess. Lets “dough” it! (Pun intended)
Ingredients & Equipment You’ll Need
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, melted
- 1 cup packed brown sugar
- 1/2 cup white sugar
- 1 tablespoon vanilla extract
- 1 egg
- 1 egg yolk
- 2 cups white chocolate chips
- 1 cup macadamia nuts
Equipment: Baking sheets, mixing bowls, an oven, and a cookie scoop
The butter in our recipe gives our cookies a rich and buttery flavor that is oh-so-delicious. It’s best not to skimp on the quality of the butter. Our egg and egg yolk combo brings in the much-desired chewiness and softness. The white chocolate chips provide just enough of that creamy, sweet goodness while the macadamia nuts add the perfect crunch. If you can’t get white chocolate chips, you can chop up a white chocolate bar instead, and feel free to substitute the macadamia nuts with hazelnuts or almonds if you prefer.
How To Make The Best EASY White Chocolate Macadamia Nut Cookies (Soft & Chewy)
- Preheat your oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
- Sift together the flour, baking soda and salt; set aside. In a medium bowl, mix together the melted butter, brown sugar and white sugar until smooth.
- Beat in the vanilla, egg, and egg yolk mixing until light and creamy. Gradually mix in the sifted ingredients until fully absorbed.
- Stir in the white chocolate chips and macadamia nuts. Drop dough by teaspoonfuls onto the prepared cookie sheets. Cookies should be about 2 inches apart.
- Bake for 10 to 12 minutes or until the edges are nicely browned. Let cool on wire rack.
Tips For The Best Results
- Don’t over-mix the dough, it can make cookies tough.
- Use fresh baking soda for the best results.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.
Storage Tips
- Store cookies in an airtight container at room temperature for up to a week.
- You can freeze cookie dough for up to three months.
Frequently Asked Questions
Q: Can I use a different type of nut?
A: Absolutely! Hazelnuts or almonds could work too.
Q: How should I store the cookies?
A: Best to keep them in an airtight container at room temperature. They’ll last you about a week that way.
Q: Can I freeze the dough for later?
A: Yep, you can! Freeze it for up to three months.
Q: What if I don’t have white chocolate chips?
A: No worries! You can simply chop up a white chocolate bar.
Q: Can I make these cookies vegan?
A: Of course, you can substitute egg with a flax egg and use vegan butter and vegan white chocolate.
Nutritional Facts of The Best EASY White Chocolate Macadamia Nut Cookies (Soft & Chewy)
Each cookie contains about 230 calories, 13 grams of fat, 25 grams of carbohydrates, 2 grams of protein, and 15 grams of sugar.
So, there you have it folks, our magnificent, The Best EASY White Chocolate Macadamia Nut Cookies (Soft & Chewy) recipe! Try it and see for yourself why it is dubbed the best. Enjoy it with a glass of cold milk or a scoop of your favourite ice-cream. Happy baking and enjoy cookie heaven!
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