Scrumptious Giant White Chocolate Chip Macadamia Nut Cookies |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 9 |
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Found this recipe in the newspaper. The title says it all. Note: I like to use raw sugar in place of granulated sugar - both work fine. Ingredients:
1 cup unsalted macadamia nuts, roughly chopped |
1/2 cup unsweetened flaked coconut |
2 cups flour |
1/2 teaspoon baking soda |
1/4 teaspoon baking powder |
1 cup unsalted butter, room temperature |
1 cup dark brown sugar (packed) |
1/2 cup granulated sugar |
1 teaspoon salt |
1 large egg (separated) |
2 teaspoons vanilla extract |
1 1/2 cups white chocolate chips |
Directions:
1. Heat oven to 350 degrees. Spread macadamia nuts and coconut over a cookie sheet; roast, stirring every 2 minutes, until golden brown, about 6 minutes. Set aside to cool.
2. Increase heat to 375 degrees. Whisk flour, baking soda and baking powder together in a medium bowl; set aside.
3. Cream the butter in a mixing bowl with a mixer on low speed, 30 seconds. Add the sugars and salt; increase the speed to medium. Beat the mixture until light and fluffy, 2-3 minutes. Reduce the speed; add the egg and egg yolk. Beat until combined. Beat in vanilla. Add dry ingredients; mix on low until combined. Stir in chips, nuts and coconut.
4. Scoop out about 3 tablespoons of dough per cookie, arranging 2 inches apart on greased cookie sheets. Bake cookies 1 tray at a time, rotating baking sheet halfway through baking, until cookies are golden brown and edges have begun to set but centers are still soft, 10-14 minutes per batch. Transfer sheet to wire rack to cool.
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