*Optional: I like to press additional macadamia nuts and white chocolate chips onto the top of the cookie dough balls (before baking) to make the cookies look a little prettier. Place on prepared baking sheet, about 2 inches apart. … These delightful cookies hit the spot when you are craving a sweet and crunchy treat. Store in an airtight container for up to 3 days or freeze for up to one month. The marquee ingredient in these cookies is vanilla-scented white chocolate, which … It’s the same one I used to make my Homemade Peanut Butter Oreos. I know macadamia nuts are expensive but they’re so worth it. First check and be sure your using real butter, the only ingredients in it should be milk/cream, anything else and it's not butter! Fold in the macadamia nuts and white chocolate chips. Stir in flour, baking soda and salt until just incorporated. I found these cookies to be quite sweet with the amount of sugar called for and wouldn't add any more. Allrecipes is part of the Meredith Food Group. NEW never before shared tips & tricks for the BEST COOKIES EVER! My husband labeled it "a keeper" and took some to work to "share" although I think he was selfish and kept most for himself. Cover the cookie dough tightly and transfer to the refrigerator to chill for at least 2 hours. Almond is a very strong flavor and macadamia nuts are expensive. I replaced half the butter with butter flavored shortening and did 3/4 tsp vanilla and only 1/4 tsp almond extract. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Add flour mixture to butter mixture and mix well with hand beater. I use roasted salted macadamia nuts because I love the roasted, salty flavor. You’re going to love this macadamia nut chocolate … Form the cookie dough into balls, about 2 tablespoons of dough per cookie. The deep dark chocolate of the cookie is made by using dark chocolate cocoa powder. Mix on low until they are evenly distributed throughout the cookie dough. You guys, I have a problem. None of them taste as good as homemade. Drizzle over cooled cookies. Instructions. Chocolate chip macadamia nut cookies are soft & chewy cookies loaded with sweet chocolate and nuts! Hard/dense cookies are do to over mixing, to get that crisp and chewy texture you want to FOLD your dry ingredients in GENTLY a little at a time. Scoop batter in tablespoons onto baking sheets and bake at 375 for 10-12 minutes, until edges turn a golden brown. The substitution of shortening for part of the butter helps the cookies maintain their shape and gives them a great texture. Melted butter maintains a delicious buttery flavor while an extra egg yolk adds chewiness. MACADAMIA NUTS – Private Selection Macadamia Nuts are crunchy, buttery, and salty, making them the perfect compliment to the white chocolate chips. This is different than the regular unsweetened cocoa you normally use. Drop by rounded teaspoonful onto the baking sheets OR if you want to make huge cookies, use an ice cream scoop sized cookie scoop and drop them on the sheet, 6 to a sheet, well spaced apart. 122 calories; protein 1.4g; carbohydrates 13g; fat 7.4g; cholesterol 18.7mg; sodium 85.1mg. Also when you pick it up it should have no trouble holding it's shape. You can’t forget the macadamia nuts. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and both sugars. Fold in chocolate chips and nuts. 6. This recipe calls for a 12-ounce bag of white chocolate chips, but you can use 12 ounces of chopped white chocolate bars as well. Thanks for the pictures and the sweetness tips, I’ll consider them when I try and bake the best cookie ever! To recreate my coffee shop combo without the price tag, I decided to make my own double chocolate macadamia nut cookies and pair them with the International Delight Iced Mocha Light. Cream the butter and sugars together in a large mixer bowl on medium speed until light in color and fluffy. Stir in chocolate chips, coconut, and macadamia nuts. With that money, I’m going to buy more cookie ingredients and make ALL THE COOKIES. If your having issues with the cookies I'd recommend you check your technique, you must be doing something wrong. I usually find inspiration by walking down the cookie aisle in the grocery store. https://www.alattefood.com/chocolate-white-chocolate-macadamia-nut-cookies Hard/dense cookies are do to over mixing, to get that crisp and chewy texture you want to FOLD your dry ingredients in GENTLY a little at a time. Bake them for about 9 minutes. While it doesn’t give you a wholeView Recipe Comfort food right now…. How many cookies does this recipe make? They had very nice form and baked up perfectly on my stoneware cookie sheet. I must have reread the ingredient list at least six times. so my $2.50 coffee turns into a $5/trip expense. Scrape the bowl down and fold in the macadamia nuts. You can easily add more white chocolate chips or macadamia nuts if you prefer. They’re absolutely PACKED with white chocolate and salted macadamia nuts. Scrape down the sides of the mixing bowl as needed and on low speed mix in the white chocolate chips and … In a medium bowl, whisk together cocoa powder, baking soda, salt, and flour. © Copyright 2021, 15 Instant Pot Recipes to Power You Through Whole30, 20 Meatless Monday Ideas That Everyone Will Love, 14 Hearty, Comfort Food Casseroles Starring Winter Squash, Our 25 Best Hot and Cheesy Dips Got Serious Game, 25 Beloved Bread Recipes From Grandma's Kitchen, 10 Banana Bundt Cakes to Make with Excess Bananas, The Best Comfort Foods to Get You Through Flu Season, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 12 Vegetable-Friendly Side Dishes for the Mediterranean Diet, 19 Hearty Meatless Soups and Stews To Keep You Warm This Winter, 10 Vegan Bowls Packed with Veggies and Grains, 20 Recipes for the Super Bowl for Two People, Nutrition If you can’t find it, just use regular unsweetened. 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