White Chocolate Macadamia Nut Cookie Recipe

Directions. Preheat the oven to 350 degrees F (175 degrees C). Cream butter, brown sugar, and white sugar together in a large bowl until smooth. Beat in eggs one at a time, then stir in vanilla and almond extracts. Combine flour, baking soda, and salt in another bowl. Gradually stir the dry ingredients into the butter mixture. Whisk the flour, cornstarch, baking soda, and salt together in a large bowl. Set aside. Whisk the melted butter, brown sugar, granulated sugar, egg, egg yolk, and vanilla extract together until combined. Pour into dry ingredients and mix everything together with a rubber spatula until completely combined. Fold in the white chocolate chips and.

Instructions. Preheat oven to 375°. In a medium bowl, whisk flour, baking soda and salt together. In a large bowl, using an electric mixer, or a stand mixer, beat butter, brown sugar, sugar, vanilla and corn syrup together until light and fluffy. Add eggs and beat until incorporated. Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In another bowl, whisk flour and baking soda; gradually beat into creamed mixture. Stir in nuts and baking chips.

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Mix in the white chocolate and macadamias: Finally, add the white chocolate chips and macadamia nuts and stir everything together. The cookie dough is quite thick but will come together. Chill your cookie dough: Make your cookie dough balls, then refrigerate for 2-3 hours or overnight.

Instructions. Heat oven to 375 degrees. In a large mixing bowl, beat butter, sugar, and brown sugar for at least 4 minutes, or until light and fluffy. Add eggs one at a time, mixing well after each addition. Add vanilla. Stir in flour, baking soda, baking powder, and salt. Mix just until combined.

Preheat oven to 350-degrees. Add the softened butter, granulated sugar, and brown sugar to a large bowl. Next, add the vanilla and the eggs and mix everything together with a hand mixer. The flour, baking soda, and salt are the next items to add to the bowl. Mix until well blended.

Instructions. In a large mixing bowl, whisk together the flour, baking soda, and salt. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, beat the butter, brown sugar, and granulated sugar together for 1 to 2 minutes or until well combined.

Instructions. In a medium bowl whisk together flour, baking soda, salt, cinnamon, and ginger. Set aside. Place butter and brown sugar in the bowl of a stand mixer with a paddle attachment or in a large bowl to mix with an electric hand beater. Beat on medium speed until light and fluffy, about 3 to 5 minutes.

Cover the bowl with plastic wrap and chill dough for about an hour. Preheat oven to 325 degrees. Roll dough into 1 inch balls and place on a parchment paper lined baking sheet. Press a few more white chocolate chips and macadamia nut pieces onto the tops for extra flavor and presentation. Bake for 8-10 minutes or until edges just ever so.

Using a mixer, beat the butter in a large mixing bowl until fluffy, about 2 minutes. Add the brown sugar and mix together until smooth. Add the egg and vanilla. Stop to scrape down the sides of.

5. Add the flour mixture to the butter and miix on low until almost combined. 6. Scrape the bowl down and fold in the macadamia nuts. 5. Add the white chocolate chips then gently fold into the cookie dough. Cover and chill the cookie dough for about 60 minutes. 6. Preheat oven to 350F.

For the topping: Top the cookies with a few chocolate chunks and chopped nuts. Bake until the edges start to brown, about 14 minutes. Sprinkle the tops with a small amount of sea salt.

Instructions. In a large mixing bowl, cream together butter, granulated sugar and brown sugar until light and fluffy. Add vanilla extract, eggs and mix until smooth. Add flour, cornstarch, baking powder, baking soda and mix until just combined. Stir in white chocolate chunks (or chips) and macadamia nuts.

Preheat the oven to 350 degrees F (177 degrees C). Line a cookie sheet with parchment paper. Use a hand mixer or stand mixer to beat together the butter and brown sweetener, until fluffy. Beat in the egg and vanilla extract. Beat in the almond flour, 1/2 cup (118 mL) at a time, and the salt.

Directions. In a bowl, cream butter, sugar and vanilla. Add egg. Combine flour, baking powder, baking soda and salt; add to creamed mixture and mix well. Fold in chocolate chips and nuts. Drop by teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 10 to 12 minutes or until golden. Cool on a wire rack.

Preheat the oven to 350°F/176°C. Combine the dry ingredients in a bowl and whisk to combine. In a separate bowl cream the butter and sugar together. Add the egg and mix until fully combined. Add the sourdough discard and gently fold it into the batter.

Cover the bowl, and refrigerate for an hour. Preheat the oven to 180C/350F. Line a large baking sheet with parchment paper. Remove the cookie dough from the refrigerator. Using your hands, form 12 balls of dough. Place the balls of dough onto the lined baking sheet, 1-2 inches apart. Bake the cookies for 10-12 minutes.

Directions: In a large mixing bowl, whisk together the flour and baking soda. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugars for 1 to 2 minutes or until well combined.

Add eggs and vanilla, and beat at medium speed until fully combined. Add the flour mixture, macadamia nuts and white chocolate chips, and blend on low speed until just combined. Do not overmix. Drop by rounded spoonfuls onto ungreased cookie sheet. Bake for 10-12 minutes or until edges begin to brown. Move immediately to cooling rack.

Mix with the whisk attachment on medium-high speed for 6 minutes, stopping once to scrape the bowl and whisk. (This dissolves some sugar and makes the cookies extra chewy.) Add the flour and mix with a stiff spatula until evenly combined into a dough. Add the nuts and chocolate to the dough and mix until combined.

Preheat oven to 375 degrees F (190 degrees C). In a medium bowl, cream together the butter and sugar. Stir in the egg and vanilla. Combine the flour, baking soda and salt, stir into the creamed mixture. Finally, stir in the white chocolate and nuts. Drop cookies by heaping teaspoonfuls onto an ungreased cookie sheet, about 2 inches apart.

In a microwave-safe bowl, melt the white chocolate using three or four 15-second bursts at normal power; to prevent scorching, pause to stir the white chocolate between rounds. Transfer to the bowl of a stand mixer fitted with a paddle attachment, then add sugar, salt, baking powder, baking soda, nutmeg, and butter.

These Chocolate White Chocolate Macadamia Nut Cookies are extra rich, extra chocolatey, and extra good! Double Chocolate Cookies meet White Chocolate Chip Macadamia Nut Cookies for a match made in chocolate cookie heaven!. Because choosing a favorite cookie feels like choosing a favorite child, I opted to combine the two best cookie recipes.

Directions. Preheat the oven to 350 degrees Fahrenheit. In a large bowl, mix together the butter, brown sugar and white sugar until smooth. Beat in the eggs (one at a time). Stir in the vanilla extract. In a separate bowl, combine the flour, baking soda, and salt. Then gradually stir into the creamed mixture.

Preheat oven to 350 degrees F (175 degrees C). In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the eggs, one at a time, then stir in the vanilla and almond extracts. Combine the flour, baking soda, and salt; gradually stir into the creamed mixture. Mix in the macadamia nuts and white chocolate.

Pre-heat your oven to 350 °F. Cream together your butter and sugar until it's light and fluffy. Add in the eggs and vanilla, mixing thoroughly. Beat in the flour, baking soda and salt. When that is done, fold in the chocolate chips and macadamia nuts by hand, and prepare to put them on some parchment paper lined cookie sheets.

Directions: In a large mixing bowl, whisk together the flour and baking soda. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugars for 1 to 2 minutes or until well combined.

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