Virtually each coffeehouse I labored at within the late 90’s made certain to supply 4 sorts of cookies: chocolate chip (in fact), peanut butter, oatmeal raisin, and the very fancy (at the least for suburban Minnesota) white chocolate macadamia nut. Chocolate chip was my primary decide every time, and I by no means was an enormous fan of the latter: the white chocolate was overly candy, and the macadamia nuts had been left in large items that would crack a tooth.
Years later after I was creating cookie recipes I lastly discovered a white chocolate that I preferred, and found that utilizing that good chocolate and finely chopping the macadamia nuts so that they weren’t so overwhelming made for a scrumptious cookie. I exploit it usually; my Half-n-Half White Chocolate Raspberry Cookies that are one other favourite.
This cookie relies on my Chocolate Chip Cookie 2.0 recipe, with a small change: I exploit extra brown sugar right here than white sugar for a little bit extra wealthy, caramel-y sugar profile to shine by way of.
I even have a variation (see notes) that features cacao nibs and orange, which I really like equally as a lot as the unique. The bitter complexity of the cacao nibs actually stability the candy taste of the white chocolate, and provides a pleasant little bit of crunch. I discover myself including them even when I don’t embody the orange items.
Ingredient Notes For Making White Chocolate Macadamia Nut Cookies:
- All-purpose flour: Be certain your all-purpose flour will not be too excessive or low in protein; I like to make use of Gold Medal unbleached all-purpose for cookie baking. At 10.5 % protein it’s a good, reasonable option to preserve baked items tender.
- Unsalted butter: I exploit unsalted butter in my recipes so I can management the salt content material. This recipe makes use of each salt within the dough and sprinkled on high earlier than baking, so unsalted works properly right here with a view to preserve the cookies from getting too salty.
- Pure vanilla extract: I desire the flavour of pure vanilla extract over synthetic, and advocate it right here since this recipe features a tablespoon of vanilla. Nevertheless, should you love a model of synthetic and use it repeatedly, it’ll work high-quality.
- White Chocolate: Use a white chocolate that you simply love! I’ve used Valrhona’s Ivorie and Ghirardelli’s White Chocolate Baking Bar with good success.
- Macadamia Nuts: I like utilizing salted nuts on this recipe, and don’t discover them too overwhelming.
Measuring Flour For Baking Cookies:
*All through my recipes posted on this web site, 1 cup of flour equals 142g. Please notice that 1 cup of flour can vary wherever from 120g to 142g, relying on the baker or web site. I discovered that after weighting many cups of flour and averaging the full, mine all the time ended up round this quantity. Weighing your flour as an alternative of utilizing cup measurements is the surest strategy to get the end result I supposed when creating the recipe.
Totally different manufacturers of flour have various ranges of protein, starting from low to excessive, which may end up in very totally different outcomes when baking. I’ve discovered Gold Medal all-purpose unbleached flour to be the best choice for a lot of of my recipes; I exploit it in all of the baked items that don’t use yeast.
To Freeze Cookie Dough:
Cookie dough can be shaped into balls and frozen for as much as 2 weeks. Freeze them on a sheet pan with out them touching, then transfer right into a freezer bag. Whenever you’re able to bake, set the cookies sit out at room temperature till the oven preheats. The cookies will want an additional minute if baked frozen.
Extra White Chocolate Recipes:
- Alter an oven rack to the center of the oven. Preheat the oven to 400F [200C]. Line two sheet pans with parchment paper.
- In a medium bowl, whisk collectively the flour, baking powder, and baking soda.
- Within the bowl of a stand mixer fitted with a paddle, beat the butter on medium pace till creamy, about 1 minute. Add the granulated and brown sugars and salt and beat on medium pace till gentle and fluffy, 2 to three minutes. Scrape down the perimeters of the bowl, add the egg, yolk, and vanilla, and blend till clean. Add the flour combination and beat on low pace till simply mixed. Add the chopped white chocolate and macadamia nuts and and blend into the batter on low pace. Use a rubber spatula to offer the dough a last combine and ensure it’s fully mixed.
- Type the dough into balls, about 2 tablespoons every [50 g], and place 8 cookies on every sheet pan. Sprinkle every cookie with a little bit flaky salt, if desired.
- Bake one pan at a time, rotating midway by way of baking. Bake the cookies till the tops are golden and the cookies are barely puffed and beginning to crinkle, 10 to 11 minutes. Take away the baking sheet from the oven and use the again of a spoon to softly press the middle of every cookie in to flatten it. Let the cookies relaxation on the sheet pan for five minutes, then switch them to a wire rack to complete cooling. Cookies are greatest eaten barely heat however could be saved in an hermetic container at room temperature for as much as three days.
- *Cookies will soften the longer they sit. Cookie dough could be shaped and refrigerated in a single day, then baked the following day; the cookies may have an additional minute if chilled. Cookie dough can be shaped into balls and frozen for as much as 2 weeks; let the cookies sit out at room temperature till the oven preheats. The cookies will want an additional minute if baked frozen.
*White Chocolate Macadamia Nut Cookies usually have very giant chunks of each major elements all through them, which I don’t all the time love – I needed a cookie the place flavors had been extra evenly distributed. I additionally discover that white chocolate (at the least the 2 manufacturers I exploit most in baking (Valrhona Ivorie and Ghiradelli) appears to carry its form longer when baking it in cookies than semi-sweet chocolate. Due to that, I wish to finely chop my white chocolate in order that it evenly disbursed and never in giant items. I do the identical with the macadamia nuts.
*All through my recipes posted on this web site, 1 cup of flour equals 142g. Please notice that 1 cup of flour can vary wherever from 120g to 142g, relying on the baker or web site. I discovered that after weighting many cups of flour and averaging the full, mine all the time ended up round this quantity. Weighing your flour as an alternative of utilizing cup measurements is the surest strategy to get the end result I supposed when creating the recipe.
Totally different manufacturers of flour have various ranges of protein, starting from low to excessive, which may end up in very totally different outcomes when baking. I’ve discovered Gold Medal all-purpose unbleached flour to be the best choice for a lot of of my recipes; I exploit it in all of the baked items that don’t use yeast.
