Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) butter, softened
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups white chocolate chips
- 1 cup chopped macadamia nuts
Special Equipment Needed:
- Electric mixer
- Baking sheets
- Parchment paper
- Rolling pin
Step-by-Step Instructions:
1. Preheat oven to 350°F. Line baking sheets with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, and salt.
3. In a large bowl, using an electric mixer, beat butter, granulated sugar, and brown sugar until light and fluffy.
4. Add eggs and vanilla extract and beat until combined.
5. Gradually add flour mixture and mix until just combined.
6. Stir in white chocolate chips and macadamia nuts.
7. Divide dough in half and shape each half into a log about 2 inches in diameter.
8. Wrap each log in plastic wrap and chill in the refrigerator for at least 1 hour.
9. Unwrap logs and roll out on a lightly floured surface to about 1/4 inch thick.
10. Cut each log into 1/2 inch thick slices and place on prepared baking sheets.
11. Bake for 10-12 minutes or until lightly golden.
12. Let cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Time:
Preparation Time: 15 minutes
Cooking Time: 10-12 minutes
Temperature: 350°F
Serving Size: Makes about 3 dozen cookies
Nutritional Information:
Calories: 200
Fat: 10g
Carbohydrates: 25g
Protein: 2g
Substitutions for Ingredients:
- Butter: Can be substituted with vegan butter or coconut oil.
- White Chocolate Chips: Can be substituted with dark or semi-sweet chocolate chips.
- Macadamia Nuts: Can be substituted with any other type of nut, such as almonds or walnuts.
Variations:
- Add 1/2 cup of dried cranberries or cherries for a tart flavor.
- Add 1/2 cup of chopped dried apricots or dates for a sweet flavor.
Tips and Tricks:
- Chill the dough for at least an hour before rolling it out to make it easier to work with.
- Use a sharp knife to cut the slices so they don’t crumble.
Storage Instructions:
Store in an airtight container at room temperature for up to 1 week.
Reheating Instructions:
Reheat in a 350°F oven for 5 minutes.
Presentation Ideas:
Serve on a platter with a variety of other cookies.
Garnishes:
Sprinkle with powdered sugar or drizzle with melted white chocolate.
Pairings:
Pair with a cup of hot cocoa or a glass of cold milk.
Suggested Side Dishes:
Serve with a scoop of ice cream or a slice of pie.
Troubleshooting Advice:
- If the cookies spread too much, chill the dough for longer before baking.
- If the cookies are too dry, add a tablespoon of milk to the dough before baking.
Food Safety Advice:
- Keep the cookies stored in an airtight container to prevent them from going stale.
- Do not leave the cookies out at room temperature for more than 2 hours.
Food History:
White chocolate macadamia nut cookies are believed to have originated in Hawaii, where macadamia nuts are a popular ingredient.
Flavor Profiles:
These cookies are sweet and nutty with a hint of white chocolate.
Serving Suggestions:
Serve as an after-dinner treat or as a snack with coffee or tea.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A