Quality-wise white chocolate macadamia nut cookies remain among the taste delights of the tastebuds. These cookies achieve an impeccable mix between saltiness and sweetness and deliver a velvety texture.
The week before I distributed my homemade cookies to customers along with purchasing bakery-made ones because everyone was eating my home-made cookies. Those listening to my claim that I had baked the cookies refused to accept the truth.
Contents
What Makes Them Delicious?
I want to tell you a top secret about bakery cookies: unique ingredients are always used in bakeries to make cookies extra special.The chocolate macadamia nut cookies follow the same pattern as other baking processes.
People enjoy these cookies for their combination of sweet and salty taste which makes them delicious. Each piece contains the ideal crunch with abundant white chocolate combined with macadamia nuts to offer delightful flavors throughout the entire bite.
- 10 tablespoons cold unsalted butter (cut it into tablespoons)
- 1 cup packed light brown sugar
- 1 large egg
- 2 teaspoons vanilla extract
- One teaspoon of Diamond Crystal kosher salt or three-quarters teaspoon of fine sea salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/3 cups all-purpose flour
- 3/4 cup chopped salted macadamia nuts
- 1/2 cup white chocolate chips
- Flaky sea salt (optional)
First I will provide all necessary instructions while also offering a thorough description of this recipe before beginning.
The recipe demands an oven for its preparation with a total time of 10 minutes and requires 20 minutes for preparation work while serving as American cuisine. Now for the best part: step-by-step instructions.
1. Ready Oven & Pan
In the mid of your oven, place the oven rack. It helps to spread heat smoothly in the oven. Preheat the oven to 350ºF; line a baking sheet with a rimmed paper sheet once it has heated up. If you prefer, you can also use a silicone baking mat instead.
2. Brown the Coconut Oil
Use a small skillet or saucepan to cook the coconut oil, and ensure it has a light-colored interior that will assist you in monitoring the change. Place it over medium and melting heat, then include 8 tablespoons (113 g) of organic virgin coconut oil. Stir it occasionally as it melts.
- Stir well for approximately 3 minutes; the coconut oil should turn golden brown.
- My little browning trick adds a nutty, caramelized taste while eliminating odorous cookies. It makes the cookies extra tasty.
3. Mix the Wet Ingredients
The coconut oil should be browned before carefully pouring into a large mixing bowl. Add the remaining two tablespoons of cold coconut oil to the mixture. To achieve the desired consistency, thoroughly mix and froth the blender’s contents.
- Add coconut sugar and remix the batter until the mixture becomes glistening and smooth. If it looks like the texture is grainy, don’t worry; the more you mix, you will see it change.
- Whisk for approximately one minute to ensure all the ingredients have been incorporated properly. I add coconut to the recipe where it’s optional because it adds a very nice flavor.
After this, we will add egg, vanilla extract, & a pinch of salt to the mixture. It’ll balance the sweetness and the taste. Beat for nearly 30 seconds until the mixture becomes thick and glossy.
5. Add the Dry Ingredients
Sir, with the wet ingredients seeming ideal, add the dry items.
- Add baking powder and soda to help your cookies rise and kick that perfectly soft and chewy cookie texture.
- Carefully fold the whole wheat flour with the spatula without making the mixture smooth.
- Finally, add the chopped nuts, dark chocolate chips, and the remaining flour streaks to the bowl.
Some chefs tell you to mix for a certain amount of time, which helps prevent overmixing. However, I never follow this timing; you should always check that when all the ingredients are well mixed, it means it is ready.
6. Portion the Dough
These perfectly portioned cookies will be made with a 1.5-tablespoon cookie scoop or a heaping tablespoon for 22 dough balls. If you want to be specific, consume about 35 grams each.
- Place the dough balls onto a lined tray and let them chill for at least half an hour so they don’t spread too much when baking. Sometimes, when we need to prepare a recipe quickly, you can skip this step, but I recommend trying it if you are not in a rush.
7. Bake the Cookies
So, preheat your oven and prepare a baking sheet with parchment paper if needed. It’s good if you do this step at the start. Place the dough balls on the sheet with reasonable space in between each dough ball.
- Now press lightly with your fingers or spatula and place the balls in a rounded disc shape.
- Want an extra flavor boost? After that, level the balls, then sprinkle a tiny pinch of flaky sea salt on each one before baking.
- Bake for 9 to 11 minutes or until the edges turn slightly brown and the cookies look set on top but remain somewhat undercooked in the centers.
8. Cool and Store
When you take the cookies out of the oven, let them rest on the baking sheet for approximately five minutes. It assists them to set a little and then move out big time.
- After 5 minutes, remove from the ovens and place on a wire rack to cool completely.
- It is best to let them cool completely until they dry before storing or putting them away.
You can store white chocolate macadamia nut cookies in an airtight container on the counter for up to 4 days. Want them to last longer? The fridge is your friend 🙂
Tips For Baking Best Chocolate Chocolate Macadamia Nut Cookies
Flour Power
The right flour is very important in cookie baking, so get your flour right! That is why measuring is like baking, whereby we have to stick with one recipe and hope the results will be as desired. It’s truly awesome if you have a food scale; the idea is to get one immediately.
No scale? No worries! Dip the flour into your measuring cup, then use the flat side of a knife to level out any excess. Don’t transfer flour straight from the package to the mixing bowl; this only compacts the flour and can make your cookies terrible.
Egg-cellent Mixing
It makes sense to pay close attention to those eggs because the dough for the cookies is soft. Eggs are your cookie foundation and are the bonding agent to help create the cookies of your dreams.
To help achieve the ideal mix and prevent your cookies from flopping out, thoroughly combine them.
Easy Does It
Mix the dough gently to include the white chocolate chips and macadamia nuts. Fold the ingredients in until you can barely see any flour. Overmixing the dough can make it tough and disappointing, which we should avoid.
Dough Time-Out
Let your cookie dough rest for a few, just for 5 minutes. In this short period of time, the butter gets comfortable with the dry ingredients, and your dough gets thicker for the perfect cookies.
Related FAQs
Can i replace Europe-style butter with regular butter?
European-style butter leads to better quality white chocolate macadamia nut cookies, although you can create these cookies with regular butter. European-style butter stands out because it packs more butterfat which brings out a considerable creamier texture.
My cookies failed to reach their intended spread throughout the baking tray.
The following factors might lead to this outcome. The possible reason for dense cookies is overmixing combined with excessive flour usage during preparation. Baking tips exist which you can consult to resolve your specific issue.
Final Takeaway
These cookies stand out as the top choice among the ones to make. The exactly same way I prepared these cookies will yield results no one could tell apart from store-bought treats.