Sunday, February 3, 2019

White Chocolate Macadamia Cookies

White Chocolate Macadamia Cookies

I am a big fan of White Chocolate Macadamia Cookies. The texture of the cookie is chewy and combined with the crunch from the macadamia nuts, and the sweetness of the white chocolate chips make it a perfect combo. While I was baking the cookies, the aroma from the oven reminded me of my late teen years when I worked at Mrs. Fields Cookies. I worked there for a few years and loved the smell of the cookies as they baked. Eating a warm one really brought me back to that time in my life. Working at Mrs. Fields was a fun job and maybe why so many years later, one of the reasons why I love to bake. See recipe below.

Yield: 2 1/2 Dozen Cookies

White Chocolate Macadamia Cookies

White Chocolate Macadamia Cookies

2 cups King Arthur All-Purpose Flour

1/2 teaspoon Baking Soda

1/2 teaspoon Coarse Salt

1 cup Light Brown Sugar, packed

1/2 cup Granulated Sugar

3/4 cup Unsalted Butter, melted and cooled

1 Large Egg, room temperature

1 Egg Yolk, room temperature

1 tablespoon Pure Vanilla Extract

1 cup White Chocolate Chips

1 cup Macadamia Nuts, chopped


So yummy!

Heat oven to 325°F.

Line baking sheets with parchment paper.

In a medium size bowl, combine light brown and granulated sugars; set aside.

In a large bowl, whisk together the flour, baking soda, and salt; set aside.

White Chocolate Macadamia Cookies

White Chocolate Macadamia Cookies

Yummy white chocolate chips and macadamia nuts
Using a mixer with the paddle attachment on medium speed, mix the sugars, and cooled melted butter until light and fluffy; 1-2 minutes. Do not overmix.

Scrape bowl and mix for 5 more seconds.

Add egg, egg yolk, and vanilla extract, and mix just until combined.

Scrape bowl and mix for 5 more seconds.

1 cup each of macadamia nuts and white chocolate chips

White chocolate chips

Macadamia nuts
Turn off mixer, add the flour mixture and cover the mixer with a large kitchen towel.

Turn mixer on low speed, and mix until incorporated.

Turn mixer off and with a spatula or wooden spoon gently fold in the white chocolate chips and macadamia nuts.

Form dough into disk shape, cover with plastic wrap, and chill in the fridge for 1/2 hour.

Fold in chips and nuts

Dough ready to chill

Ready to bake
Using a tablespoon or cookie scoop, form and place dough balls on baking sheets spacing 2 inches apart.
Bake for 12 to 15 minutes or until edges are slightly browned.

Wait 3 minutes and then transfer to wire racks to cool completely.

For the recipe, visit Bunny's Warm Oven:


-Sophia/Two Frys

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