Soft & Chewy White Chocolate Chunk Macadamia Nut Cookies
Makes about 3 dozen cookies
INGREDIENTS:
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 cup (packed) brown sugar
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 1/4 teaspoon Butter Rum extract (Optional)
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 2 cups white chocolate chips or chunks
- 1- 6 oz pkg. Mauna Loa Macadamia baking pieces dry roasted (1-1/2 cups coarsely chopped roasted salted macadamia nuts)
Preheat oven to 350 degrees. Line cookie sheet with parchment paper.
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 and butter rum.
In a medium bowl, sift together the flour, baking soda, and salt.
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 and roll into a ball. 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 about 5 minutes on cookie sheet so the cookie can set. Carefully move to wire rack to cool completely.
Enjoy!!
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 and butter rum.
In a medium bowl, sift together the flour, baking soda, and salt.
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 and roll into a ball. 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 about 5 minutes on cookie sheet so the cookie can set. Carefully move to wire rack to cool completely.
Enjoy!!
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