WHITE CHOCOLATE CHUNK-MACADAMIA NUT COOKIES
Steps:
- Preheat the oven to 375 degrees F. Line a cookie sheet with parchment paper.
- Combine the flour, baking soda, baking powder, and salt in a mixing bowl.
- 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 the bowl with a rubber spatula. Blend in the flour mixture in 3 stages and stir in the white chocolate and the nuts.
- Scoop out walnut-sized mounds of the cookie dough and place on the cookie sheet, leaving 2-inches between the mounds. Bake for 8 to 10 minutes, until the cookies are golden. Remove the cookie sheet from the oven and transfer the cookies from the parchment to cooling racks. Store in an airtight container at room temperature for up to a week. Freeze for longer storage.
MOCHA ICE CREAM SANDWICHES WITH MACADAMIA NUT-HAWAIIAN VINTAGE CHOCOLATE CHUNK COOKIES
Steps:
- Let the ice cream soften at room temperature until a spreadable consistency, about 5 minutes.
- In a shallow dish, spread the toasted coconut.
- Place one 1/2-cup scoop of ice cream in the center of 6 cookies. Press down on the ice cream with the scoop to push the ice cream out to the cookies' edges. Top with the remaining cookies, pressing together to form sandwiches. With a butter knife, smooth the ice cream around the edges. Roll the sandwiches in the toasted coconut and place on a baking sheet. Freeze until just firm, about 10 minutes before serving. (Or, wrap tightly in plastic wrap and keep frozen until ready to serve.)
- In the top of double boiler set over medium high heat, melt the chocolate. Remove from the heat.
- In a medium saucepan, bring the cream to a gentle boil. Remove from the heat.
- In a small mixing bowl, whisk together the egg yolks and sugar until slightly thickened. Whisk 1/2 cup of the hot cream into the egg mixture. Whisk in the coffee powder. In a slow, steady stream, gradually add the egg mixture to the pan of hot cream. Cook over moderately low heat, stirring occasionally, until the mixture thickens enough to coat the back of a spoon and reaches 170 degrees F on an instant-read thermometer, 3 to 5 minutes.
- Remove the pan from the heat and strain the mixture into a clean bowl through a fine mesh strainer, pressing against the strainer with the back of a spoon. Add the melted chocolate and vanilla. Pour into a container and cover with waxed paper or plastic wrap, pressing down against the surface to keep a skin from forming. Chill in the refrigerator for at least 2 hours.
- When cold, pour into the bowl of an ice cream machine. Churn and freeze according to manufacturer's instructions. When the ice cream has come together, transfer to an airtight container and place in the freezer until ready to serve.
- Preheat the oven to 350 degrees F. Grease a baking sheet and set aside. In a large bowl, cream together the butter and sugar. Add the egg, almond extract, and vanilla and mix well.
- Onto a sheet of waxed paper or into a bowl, sift together the flour, baking soda and salt. Add the dry ingredients to the egg mixture and mix well. Fold in the chocolate and nuts.
- With a 1/4-cup scoop, portion out the dough onto the baking sheet, leaving 2-inches between each piece. Bake until the edges are golden brown but the centers are still slightly soft, 12 to 15 minutes. Remove from the oven and cool on the baking sheet for 5 minutes. With a spatula, transfer cookies to a wire rack and let cool before assembling the ice cream sandwiches.
SOFT & CHEWY WHITE CHOCOLATE CHUNK MACADAMIA NUT COOKIES
These cookies are thick, soft, and chewy - just what you want a chocolate chunk cookie to be. They're not too sweet, except when you happen across a nice cool hunk of white chocolate, and when that happens at the same time as when you get a bit of salty macadamia nut, it's pure cookie nirvana.
Provided by Kare for Kitchen Treaty
Time 30m
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees Fahrenheit. Line cookie sheet with parchment paper or Silpat.
- In the bowl of a stand mixer affixed with paddle attachment, beat the butter on medium speed until pale and fluffy, about 2 minutes (or use a large bowl and a hand mixer).
- Add the brown sugar and granulated (white) sugar and continue beating on medium speed for about 2 minutes.
- Add the eggs one at a time, continuing to beat each time until well-incorporated. Mix in the vanilla.
- In a medium bowl, sift together the flour, baking soda, salt, and nutmeg.
- With the mixer on low speed, carefully add the dry ingredients to the wet ingredients and mix just until the ingredients are incorporated. Stir in the white chocolate chunks and the macadamia nuts.
- Scoop a generous tablespoonful of the dough (I use this cookie dough scoop) and roll into a ball. Tear the ball in half, turn each half a quarter turn, and smoosh the dough back together with the torn side now at the top of the cookie. Gently shape so that the dough ball is taller than it is wide and place on cookie sheet about three inches apart.
- Bake for about 10 minutes, until edges of cookie begin to turn golden brown. Remove from oven and let sit for 5 - 10 minutes on cookie sheet so the cookie can set. Carefully move to wire rack to cool completely.
- Cookies stay fresh when kept in a sealed container at room temperature for 3 - 4 days, or can be frozen for up to two months.
DARK CHOCOLATE CHUNK MACADAMIA NUT COOKIES
My family isn't crazy about the white chocolate chips used in most macadamia nut cookies, but these are incredible! Feel free to use the chips (...or chunks!) of your choice. Make a lot... they'll go quickly! :) For my husband and I, I use this recipe. When the kids are home, I double it.
Provided by Family Favorites
Categories Other Snacks
Time 25m
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 350 degrees. Lightly grease cookie sheet.
- 2. Beat butter and shortening in large bowl. Add brown and white sugar beating thoroughly. Add egg and vanilla until well blended. In a separate bowl, whisk together flour, baking soda and salt.
- 3. Gradually, beat into batter mixture. Add chocolate and nuts by hand with a large spoon.
- 4. Drop by rounded teaspoons onto prepared cookie sheet. Bake 10-12 minutes or until edges are lightly brown.
WHITE CHOCOLATE CHUNK MACADAMIA COOKIES
Make and share this White Chocolate Chunk Macadamia Cookies recipe from Food.com.
Provided by PalatablePastime
Categories Drop Cookies
Time 25m
Yield 72 cookies
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Cream butter and sugars together until light and fluffy; beat in the eggs and vanilla.
- Mix together the flour, baking soda, and salt; add gradually to the butter mixture.
- Fold in the macadamias and chocolate.
- Drop by heaping tablespoonfuls onto greased baking sheets.
- Bake at 350° for 10-12 minutes or until undersides are lightly golden.
- Cool slightly before removing from cookie sheets.
Nutrition Facts : Calories 94.8, Fat 5.7, SaturatedFat 2.8, Cholesterol 12.9, Sodium 79.6, Carbohydrate 10.4, Fiber 0.3, Sugar 7.2, Protein 1
CHOCOLATE CHUNK MACADAMIA COCONUT COOKIES
Make and share this Chocolate Chunk Macadamia Coconut Cookies recipe from Food.com.
Provided by MarieRynr
Categories Drop Cookies
Time 25m
Yield 36-48 cookies
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F.
- Sift together flour, cocoa powder, soda, and salt; set aside.
- Cream together butter and sugars until smooth.
- Add the eggs and mix well.
- Add the chocolate, milk and vanilla and mix well.
- Add the dry ingredients and beat well.
- Stir in chocolate chunks, nuts and coconut.
- Drop by rounded tablespoons onto ungreased cookie sheets, leaving several inches between for expansion.
- Bake for 8-10 minutes.
- Cool on the sheets for 1 minute then remove to a rack to cool completely.
Nutrition Facts : Calories 245.4, Fat 15, SaturatedFat 8.1, Cholesterol 32.5, Sodium 113.8, Carbohydrate 27.1, Fiber 1.9, Sugar 17.6, Protein 2.6
OOIE-GOOIE-CHOCOLATE -CARAMEL-MACADAMIA CHUNK COOKIES
Inspired by a combination of two cookies prepared at this year's National Cookie Challenge, here's my take on the ultimate chocolate chip cookie!
Provided by Pellerin
Categories Dessert
Time 30m
Yield 30 cookies
Number Of Ingredients 15
Steps:
- Cream butter & sugars in large mixing bowl. Add eggs, extracts, syrup, and cream.
- In another bowl, sift and mix flour, baking soda and salt. Stir in chocolate chips, oats, and toasted nuts. Fold dry ingredients into butter mixture.
- Chill dough for 1 hour. Preheat oven to 350 and PLACE A PIECE OF PARCHMENT PAPER ONTO YOUR COOKIE SHEET.
- Place a heaping tablespoon of dough into palm of your hand, and press one chocolate covered caramel candy into center of each piece of dough. Wrap dough around candy, covering completely.
- Bake cookies for 14-16 minutes, until lightly browned. Cool in pan until well set, then onto rack. Don't eat hot, as caramel is LAVA-like 8-).
- Serve with *plenty* of milk.
CHOCOLATE CHUNK COCONUT MACADAMIA COOKIES
Categories Cookies Chocolate Vegetarian
Number Of Ingredients 13
Steps:
- In a medium bowl, sift together the flour, cocoa powder, baking soda and salt. Set aside. In a large bowl, cream the butter and the sugars until smooth, about 3 minutes. Add the eggs and mix well. Add the chocolate, milk, and vanilla and incorporate thoroughly. Add the dry ingredients and beat well. Stir in the chocolate chunks, nuts and coconut. Drop by rounded teaspoonfuls onto ungreased cookie sheets, leaving several inches between for expansion. Bake for 8 to 10 minutes. Cool the cookies on the sheets for 1 minute, then remove to a rack to cool completely.
VEGAN WHITE CHOCOLATE CHUNK MACADAMIA NUT COOKIES!!!
I Defy those who say Vegan Foods are Bland and Boring! Try My Veganized Version of the Betty Crocker Recipe and I will make a believer out of you!!! P.S. You will need to refer to my "Vegan White Chocolate!" Recipe to make the White Chocolate unless you are one of the lucky ones to have found commercial white chocolate.
Provided by VeganGrbicGirl
Categories Dessert
Time 22m
Yield 40 Cookies, 40 serving(s)
Number Of Ingredients 12
Steps:
- Pre-Heat oven to 350 Degrees.
- In a large bowl, beat sugars, butter, shortening, egg replacer, applesauce & vanilla until smooth.
- Stir in flour, baking soda & salt until mix completely
- Stir in Vegan White Chocolate & Macadamia Nuts.
- Drop dough by Tablespoonfuls about 2 inches apart on a cookie sheet.
- Bake 10-12 minutes.
- Remove Cookies from sheet and put on wire rack or big plate and let cool (They need time to cool down so they set).
- ENJOY YOUR DELICIOUS VEGAN TREAT!
- TOLD YOU SO!
Nutrition Facts : Calories 108.9, Fat 4.9, SaturatedFat 1.6, Cholesterol 0.7, Sodium 50.9, Carbohydrate 15.6, Fiber 0.3, Sugar 9.8, Protein 1.1
WHITE CHOCOLATE CHUNK MACADAMIA NUT BROWNIE COOKIES
Make and share this White Chocolate Chunk Macadamia Nut Brownie Cookies recipe from Food.com.
Provided by byZula
Categories Drop Cookies
Time 25m
Yield 3 dozen, 36 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees. Combine shortening, brown sugar, water, and vanilla.
- Beat eggs into creamed mixture.
- Combine flour, cocoa, baking soda and salt.
- Mix into creamed mixture at low speed just until blended.
- Stir in white chocolate and nuts.
- Drop rounded tablespoonfuls of the dough 2 inches apart onto an ungreased baking sheet.
- Bake 1 baking sheet at a time for 7-9 minutes., or until cookies are set.
- Do not overbake.
- Cool for 2 minutes on a baking sheet.
- Place sheets of foil on countertop.
- Remove cookies to foil to cool completely.
Nutrition Facts : Calories 145.5, Fat 8.6, SaturatedFat 2.5, Cholesterol 12.4, Sodium 53.2, Carbohydrate 16.7, Fiber 0.7, Sugar 11.8, Protein 1.6
CHOCOLATE CHUNK MACADAMIA NUT COOKIES
Number Of Ingredients 10
Steps:
- Chop the chocolate until you get chunks the size you want. Preheat oven to 375 (350 if your oven runs hot). Put the butter in a microwave safe bowl, cover and microwave on medium power until melted. (Alternatively melt in a small saucepan.) Cool slightly. Whisk the sugars, eggs, butter and vanilla in a large bowl until smooth. Whisk the flour, baking soda and salt in another bowl. Stir the dry ingredients into the wet ingredients with a wooden spoon; take care not to over mix. Stir in the chocolate chips or chunks. Scoop heaping tablespoons of the dough onto the prepared pans. Wet hands slightly and roll the dough into balls. Space the cookies about 2-inches apart on the pans. Bake, until golden, but still soft in the center, about 9 minutes.
MACADAMIA CHOCOLATE CHUNK COOKIES
This was one of the recipes found inside the instruction booklet of my KitchenAid mixer. Who would have known!!
Provided by carmenskitchen
Categories Drop Cookies
Time 22m
Yield 48 cookies
Number Of Ingredients 11
Steps:
- Place brown sugar, sugar, butter, vanilla and eggs in mixer bowl. Mix on low for 30 seconds. Stop and scrape sides of bowl. Beat on medium speed for one minute more, then stop and scrape bowl.
- Add 1 cup of flour, cocoa powder, baking soda and salt. Mix on low for 30 seconds. Gradually add remaining 1 1/4 cups flour while mixing on med to med low speed.
- Add chocolate chunks and nuts and stir until mixed.
- Drop by rounded teaspoonfuls onto greased baking sheets about two inches apart. Bake at 325 for 12-13 minutes, or until edges are set. DO NOT OVERBAKE!
- Cool on baking sheets for one minute then transfer to wire racks.
Nutrition Facts : Calories 128.6, Fat 7.3, SaturatedFat 3.7, Cholesterol 19, Sodium 83.3, Carbohydrate 15.9, Fiber 0.9, Sugar 10.3, Protein 1.5
HERSHEY'S MILK CHOCOLATE CHUNK MACADAMIA COOKIES
Steps:
- Heat oven to 350 degrees. In large mixer bowl, cream butter, sugar, brown sugar, and vanilla. Add egg. beat well. Combine flour and baking soda; blend into creamed mixtrue. Stir in macadamia nuts and milk chocolate chunks. Drop by heaping tsp. onto UNgreased cookie sheet. Bake 10-12 min. or until lightly browned. Cool slightly; remove from cookie sheet onto wire rack. Cool completely.
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