This post may contain affiliate links. Please read my disclosure policy. Show These white chocolate macadamia nut cookies are soft-baked style with extra chewy centers. Melted butter maintains a delicious buttery flavor while an extra egg yolk adds chewiness. They’re absolutely PACKED with white chocolate and salted macadamia nuts. Everything Old is New Again!My website’s archives are filled with over 1,000 recipes. Some of my earlier recipes are total hidden gems, but there are others that I’ve felt needed some work. I’ve been working behind the scenes updating older recipes as I find necessary. Most notable updates: peanut butter cupcakes, monkey bread, and yellow cupcakes. Today’s white chocolate macadamia nut cookies are part of this project. I craved a thicker cookie with softer, chewier centers and a distinct buttery flavor. There wasn’t much in this recipe that really needed to change, so I just made a couple minor tweaks. They’re now perfect. Video Tutorial
These are the BEST White Chocolate Macadamia Nut CookiesAnd here’s why:
Re-Testing This RecipeThis recipe is a cross between my coconut macadamia nut cookies and my chewy chocolate chip cookies. Like the original recipe first published in 2012, I use melted butter instead of softened butter. I love using melted butter in cookies because it produces an extra buttery flavor as well as a chewier texture. However, it’s not as simple as swapping melted butter for softened butter. (Of course it’s not. It’s BAKING! So particular!) You see, melted butter– a liquid– creates spread. If there isn’t enough flour to absorb the added liquid, the cookies will spread all over the baking sheet. On the other hand, if there’s excess flour, the cookies will taste dry. Finding the balance between too wet and too dry is a total roll of the dice! Speaking of dry ingredients, I add 1 teaspoon of cornstarch here. This ingredient adds a little extra softness. I don’t add cornstarch when making the coconut macadamia nut cookies because the coconut acts as a really soft dry ingredient, so cornstarch just isn’t necessary there. The original recipe also used an extra egg yolk. I love this addition! See my chewy chocolate chip cookies if you’re curious about it. Basically, an extra egg yolk = extra richness and extra chew. Both good things. I do the same with these Snickers cookies, too. Two final changes: I add a little more baking soda for additional volume because the original cookies typically over-spread. I also switch the amounts of sugar. Here we use an equal amount of granulated sugar and brown sugar. In addition to sweetening, brown sugar creates a soft and more flavorful cookie and granulated sugar creates spread. Balancing them helps produce a chewy, yet crispy edge cookie. Best Macadamia Nuts to UseI LOVE using salted dry-roasted macadamia nuts in white chocolate macadamia nut cookies. The roasted salty flavor pairs beautifully with the extra sweet white chocolate morsels– you won’t regret it! 3 Cookie Tips to Improve Your Next Batch
DescriptionThese white chocolate macadamia nut cookies are soft-baked style with extra chewy centers. They’re absolutely PACKED with white chocolate morsels and salted macadamia nuts. Chilling the cookie dough is imperative, so set aside at least 2 hours.
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Keywords: white chocolate macadamia nut cookies Subscribe Baking Made Easy Are you new to this website? This email series is a great place to start. I’ll walk you through a few of my most popular recipes and show you exactly why they work. Should you toast macadamia nuts for cookies?Roasting macadamia nuts
Roasting brings out extra depth of flavor in the nuts, which in turn makes your cookies taste even better. If you have raw macadamia nuts, they will work just fine. If you'd like to toast them for some extra depth of flavor, it only takes a few minutes.
Are Mrs Fields cookies soft?Fields Oatmeal Chocolate Chip Cookies. Our family's favorite Oatmeal Chocolate Chip Cookies are soft and chewy, made with a blend of oats and flour, and both white and brown sugar.
How do you make Rosanna Pansino chocolate chip cookies?The Perfect Chocolate Chip Cookie. 2 1/4 cups flour.. 1 teaspoon baking soda.. 1 1/2 teaspoon cornstarch.. 1/2 teaspoon salt.. 3/4 cup unsalted butter, melted.. 1/2 cup granulated sugar.. 3/4 cup light brown sugar, lightly packed.. 1 large egg plus 1 egg yolk, room temperature.. |