White Chocolate-Macadamia Drop Cookies Recipe


Nutrition

Cal/Serving: 252
Daily Value: 13%
Servings: 25

Low-Sodium
Kidney-Friendly, Peanut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Fat16g25%
Saturated8g41%
Trans0g0%
Carbs25g8%
Fiber1g3%
Sugars18g0%
Protein2g5%
Cholesterol30mg10%
Sodium94mg4%
Calcium45mg5%
Magnesium12mg3%
Potassium87mg2%
Iron0mg2%
Zinc0mg2%
Phosphorus51mg7%
Vitamin A241IU5%
Vitamin C0mg0%
Thiamin (B1)0mg6%
Riboflavin (B2)0mg4%
Niacin (B3)0mg2%
Vitamin B60mg2%
Folic Acid (B9)5µg1%
Vitamin B120µg2%
Vitamin D0µg0%
Vitamin E0mg2%
Vitamin K2µg2%
Fatty acids, total monounsaturated6g0%
Fatty acids, total polyunsaturated1g0%
Have a question about the nutrition data? Let us know.

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This recipe updates the standard white chocolate macadamia cookies that have been all the rage. These cookies are fairly large, chewy, and nutty-crisp. The recipe first calls for browning the butter in a saucepan and then toasting the nuts in the bubbling-hot fat for an extra-rich effect. 

4
Ratings8

INGREDIENTS

  • 2 sticks butter, cut into chunks
  • 1 cup coarsely chopped salted macadamia nuts
  • 1 cup packed light brown sugar
  • 2 tablespoons light or dark corn syrup
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 large egg, at room temperature
  • 1 2/3 cups unbleached all-purpose white flour
  • 1 1/2 cups good-quality white chocolate morsels, or chopped white chocolate

DIRECTIONS

Position a rack in the middle of the oven and preheat to 350 degrees. Line 2 large baking sheets with baking parchment. 

In a medium heavy saucepan over medium heat, bring the butter to a boil. Adjust the heat so it bubbles gently. Stirring the bottom frequently, gently boil for 3 minutes. Stir in the macadamias; the mixture will foam up. Cook, stirring, for 30 seconds to 1 minute longer or just until the butter turns fragrant and the nuts just start to brown; check frequently and immediately remove the pan from the heat when the butter or nuts start to darken. 

Stop the cooking by turning the mixture out into a large heatproof bowl. Let cool until just warm to the touch, about 10 minutes, then stir in the sugar, corn syrup, vanilla, baking soda, and salt until thoroughly combined. Vigorously stir in the egg. Stir in the flour, then the white chocolate morsels or chunks until evenly incorporated. If the dough seems too stiff to drop, stir in a teaspoon or 2 of water; if too wet, let stand to cool for a few minutes longer. 

Using heaping soupsoons, drop the dough into 2-inch-diameter mounds, spacing 2 ¾ inches apart. Bake 1 pan at a time for 11-15 minutes or until the cookies are just light golden all over, slightly darker around the edges, and almost firm when pressed in the middle. Let the cookies stand to firm slightly, about 2 minutes. Using a wide spatula, transfer them to wire racks and cool completely. 

Recipe Details

Servings: 25

Notes and Substitutions:

Adapted with permission from the publisher, Wiley, from Simply Sensational Cookies, by Nancy Baggett. Copyright © 2012.



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