White Chocolate Chip Cookies with Macadamia Nuts
Votes: 1
Time: 45 min.
Complexity: easily
Servings: 12
Complexity: easily
Servings: 12
Nutritional value per serving:
Calories 551, total fat 37 G., saturated fats 17 G., proteins 6 G., carbohydrates 53 G., fiber 2 G., cholesterol 77 mg, sodium 265 mg, sugar 39 G.
Calories 551, total fat 37 G., saturated fats 17 G., proteins 6 G., carbohydrates 53 G., fiber 2 G., cholesterol 77 mg, sodium 265 mg, sugar 39 G.
These macadamia nut and white chocolate chip cookies are soft and chewy on the inside and slightly crisp on the outside. Before baking, sprinkle them with coarse sea salt. It adds a layer of flavor that perfectly balances the richness of the macadamia and white chocolate.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Cookie
- 220 g salted butter
- 3/4 cup firmly packed brown sugar
- 0.5 cup granulated sugar
- 2 large eggs
- 1.5 tsp vanilla extract
- 1.5 cups premium flour
- 1 teaspoon of baking soda
- 3/4 teaspoon coarse salt
- 1 and 1/4 cups macadamia nuts, coarsely chopped
- 280 g of high-quality white chocolate, coarsely chopped
Topping
- 1/3 cup high-quality white chocolate chunks
- 2 tablespoons coarsely chopped macadamia nuts
- Sea salt for sprinkling
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Cooking the dish according to the recipe:
- Cookie:
In a small skillet over medium heat, melt 165g (12 tbsp) butter. Cook, swirling the pan, until the butter is golden brown. Set aside to cool. - Preheat oven to 160°C. Line 2 baking sheets with parchment paper.
- In the bowl of a stand mixer, combine the brown sugar, granulated sugar, and the remaining 55g (4 tbsp) butter. Drizzle in the cooled brown butter. Beat in the eggs one at a time. Add the vanilla extract.
- In a separate small bowl, combine the flour, baking soda, and salt. Add half the flour mixture to the butter mixture and mix until smooth. Add the remaining flour mixture and mix well. Add the nuts and white chocolate and fold in with a spatula. Using a 2.25-inch ice cream scoop, scoop the batter into mounds on the prepared baking sheets.
- Topping:
Sprinkle the cookies with a few chocolate chips and chopped nuts. Bake until the edges begin to darken, about 14 minutes. Sprinkle the cookies with a little sea salt. Let them cool on the baking sheets.
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