Warm Chewy Macadamia White Chocolate Cookies

Name: Warm Chewy Macadamia White Chocolate Cookies
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: about 36 cookies
Ingredients: 2 1/4 cups all-purpose flour (500 ml); 1 cup packed light or dark brown sugar (250 ml); 1/2 cup granulated sugar (125 ml); 1 teaspoon baking soda (5 ml); 1/2 teaspoon fine salt (2 ml); 1 cup cold butter, cubed (250 ml); 1 teaspoon pure vanilla extract (5 ml); 2 large eggs; 1 cup chopped white chocolate (250 ml); 1 cup macadamia nuts, roasted and chopped (250 ml)

Recipe courtesy of Chuck Hughes

Watch how to make this recipe.

Warm Chewy Macadamia White Chocolate Cookies

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Level: Easy
Yield: about 36 cookies
Nutritional Analysis

Per Serving

Serving Size

1 of 36 servings

Calories

161

Total Fat

10

Saturated Fat

5

Carbohydrates

16

Dietary Fiber

1

Sugar

10

Protein

2

Cholesterol

26

Sodium

73

Total: 1 hr
Active: 20 min

Level: Easy
Yield: about 36 cookies
Nutritional Analysis

Per Serving

Serving Size

1 of 36 servings

Calories

161

Total Fat

10

Saturated Fat

5

Carbohydrates

16

Dietary Fiber

1

Sugar

10

Protein

2

Cholesterol

26

Sodium

73

Total: 1 hr
Active: 20 min

Ingredients

2 1/4 cups all-purpose flour (500 ml)

1 cup packed light or dark brown sugar (250 ml)

1/2 cup granulated sugar (125 ml)

1 teaspoon baking soda (5 ml)

1/2 teaspoon fine salt (2 ml)

1 cup cold butter, cubed (250 ml)

1 teaspoon pure vanilla extract (5 ml)

2 large eggs

1 cup chopped white chocolate (250 ml)

1 cup macadamia nuts, roasted and chopped (250 ml)

Directions

Preheat the oven to 350 degrees F. Line baking sheets with parchment paper.
In a food processor, mix the flour, brown sugar, sugar, baking soda and salt. Add the butter and pulse until coarse crumbs form. Add the vanilla and eggs and continue processing until creamy. Add the white chocolate and macadamia nuts.
Using a spoon or small ice cream scoop (about 1 1/2 tablespoons), place balls of dough on the prepared baking sheets, about 3 inches apart to allow for spreading.
Bake until light brown with set edges but still soft in the center, about 18 minutes, rotating the pans halfway through. Do NOT over bake these cookies.
Cool on the baking sheets about 5 minutes and then transfer to cooling racks to cool completely. Store in airtight container or plastic bag to stay soft and moist.

Recipe courtesy of Chuck Hughes