White Chocolate Macadamia Nut Cookies Recipe

Updated review: I was thrilled with how these cookies turned out - I followed the recipe exactly and they looked just like the picture. The crust was crispy while the insides were delightfully chewy. If you're facing challenges with your cookies, I recommend reassessing your technique as you might be making a mistake somewhere. I suggest avoiding electric mixers and opting to mix everything by hand. Electric mixers can generate heat and over-mix your batter very quickly, leading to issues. If your cookies are spreading too much, it's likely because your butter is melting before baking. Ensure you're using real butter with only milk/cream as ingredients. The butter should be cool to the touch, dent slightly when pressed, and hold its shape easily. When creaming the butter, avoid placing your hand near the bottom of the bowl as the heat can lead to over-melting. Chilling the dough just before baking can also help maintain its shape, but be cautious not to chill for too long, just a few minutes. Baking soda works instantly, so delay in baking can hinder your cookies from rising. If your cookies are turning out cakey, it could be due to too much shortening or baking soda (so measure precisely!). On the other hand, hard or dense cookies indicate over-mixing. To achieve that desired crispy, chewy texture, gently fold in your dry ingredients little by little. Aggressive mixing can overwork the gluten and change the cookie's texture.

I recently decided to bake cookies for my boyfriend's family as I was meeting them for the first time. My boyfriend suggested making white chocolate macadamia nut cookies, a type I had never made before. Although I typically like to experiment with recipes, I read some mixed reviews beforehand. Here are my tips and changes based on my experience: 1. I used equal parts brown and white sugar, using 3/4 cup of each. 2. Cream the sugar and butter together until fluffy, making sure to fully incorporate the eggs to achieve a smooth consistency. 3. Instead of almond extract, I opted for double vanilla, as I personally dislike the taste of almond extract. However, almond extract can be a good addition if you enjoy the marzipan flavor. 4. I used salted butter with unsalted nuts and added the recommended 1/2 tsp of salt. 5. I baked the cookies in batches of 6 on a medium non-stick pan to help them spread and achieve a crispy edge. 6. When incorporating the flour, mix it by hand and avoid overmixing. I stirred the flour about 15 times with a wooden spoon, then another 10 times when adding the nuts and white chocolate chips. With these minor adjustments, the cookies turned out amazing even though I live at a high altitude of around 7000ft. Overall, a successful baking experiment!

I have made 3 batches of these cookies and they have all been incredible. The only adjustment I would consider is adding a bit more macadamia nuts. I prefer to make them about 2 inches in diameter and bake them for 8 minutes. My husband enjoys them soft, so 8 minutes is just the right amount of time for that. These cookies were a hit when the ladies in my family made them during our girls' Christmas vacation, and everyone couldn't stop raving about them.

I tried making these cookies for the first time and the results were fantastic! Since I didn't have almond extract, I used a full teaspoon of vanilla instead. The cookies turned out absolutely delicious! A tip for the ladies: ditch the mixer and hand mix the batter instead. Just make sure the butter is at room temperature.

I used 1/2 cup of roughly chopped macadamia nuts and chilled them in the fridge for 10 minutes to make them easier to work with. Additionally, I cooked them for a few extra minutes to achieve a golden brown color on the bottom.

Mixing all the ingredients THOROUGHLY is crucial! I prefer using unsalted butter and a full teaspoon of almond extract instead of just half a teaspoon. This alteration really elevates the flavor and aroma. To allow the flavors to blend perfectly, I always refrigerate the cookie dough overnight before baking.

The taste was delicious, but the cookies turned out flat and soft. I suspect the high humidity may have been the cause. I'll give them another try when the weather is cooler.

Fantastic!! Superior to Subway!!

I didn't make any changes, just the way we prefer them.