Ingredients with Measurements:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup white chocolate chips
- 1 cup macadamia nuts, chopped
Special equipment needed:
- Electric mixer
- Mixing bowls
- Baking sheets
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C).
2. In a mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
3. Add in the eggs and vanilla extract, and mix until well combined.
4. In a separate bowl, whisk together the flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
6. Fold in the white chocolate chips and macadamia nuts.
7. Using a cookie scoop or spoon, drop the dough onto a parchment-lined baking sheet, spacing them about 2 inches apart.
8. Bake for 12-15 minutes, or until the edges are lightly golden brown.
9. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 12-15 minutes
Temperature:
350°F (180°C)
Serving size:
Makes about 24 cookies
Nutritional information:
Per serving (1 cookie):
Calories: 280
Fat: 15g
Carbohydrates: 34g
Protein: 3g
Sodium: 110mg
Sugar: 22g
Substitutions for ingredients:
- White chocolate chips can be substituted with milk or dark chocolate chips.
- Macadamia nuts can be substituted with other nuts such as almonds or pecans.
Variations:
- Add 1 teaspoon of cinnamon to the dry ingredients for a spiced version.
- Substitute half of the white chocolate chips with dried cranberries for a festive twist.
- Add 1/4 cup of shredded coconut to the dough for a tropical flavor.
Tips and tricks:
- Chill the dough for 30 minutes before baking to prevent spreading.
- Use a cookie scoop for evenly sized cookies.
- Do not overmix the dough to prevent tough cookies.
- Store the dough in an airtight container in the fridge for up to 3 days before baking.
Storage instructions:
Store the cookies in an airtight container at room temperature for up to 1 week.
Reheating instructions:
To reheat, place the cookies in a preheated 350°F (180°C) oven for 5 minutes.
Presentation ideas:
Arrange the cookies on a platter and dust with powdered sugar for a festive touch.
Garnishes:
Garnish with chopped macadamia nuts and white chocolate shavings.
Pairings:
Serve with a glass of cold milk or a cup of hot cocoa.
Suggested side dishes:
Pair with a fruit salad or a cheese plate for a balanced snack.
Troubleshooting advice:
- If the cookies spread too much, chill the dough for 30 minutes before baking.
- If the cookies are too dry, add 1-2 tablespoons of milk to the dough.
Food safety advice:
- Use pasteurized eggs to prevent salmonella contamination.
- Store the cookies in an airtight container to prevent spoilage.
Food history:
White chocolate and macadamia nut cookies were first popularized in the 1990s in the United States.
Flavor profiles:
Sweet, nutty, and buttery.
Serving suggestions:
Serve as a dessert or a snack.
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