Best Ever White Chocolate Macadamia Nut Cookies Recipe 465

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. In another bowl, whisk flour and baking soda; gradually beat into creamed mixture. Stir in nuts and baking chips., Drop by heaping teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake 10-12 minutes or until golden brown. Cool on pans 1 minute. Remove to wire racks to cool completely. Freeze option: Freeze cookies, layered between waxed paper, in freezer containers. To use, thaw before serving or, if desired, reheat on a baking sheet in a preheated 350° oven 3-4 minutes.

Steps:

• For the cookies: Melt 1 1/2 sticks (12 tablespoons) of the butter in a small skillet over medium heat. Cook, swirling the skillet, until the butter is golden brown. Set aside to cool.
• Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment paper.
• In the bowl of an electric mixer, cream together the brown sugar, granulated sugar and remaining 1/2 stick (4 tablespoons) butter. Drizzle in the cooled brown butter. Mix in the eggs one at a time. Add the vanilla extract.
• In a separate small bowl, stir together the flour, baking soda and salt. Add half of the flour mixture to the butter and sugar mixture and mix until incorporated. Add the remaining flour mixture and mix well. Add the nuts and white chocolate and mix until incorporated. Drop large scoops of dough onto the prepared baking sheets using a 2 1/4-inch ice cream scoop.
• For the topping: Top the cookies with a few chocolate chunks and chopped nuts. Bake until the edges start to brown, about 14 minutes. Sprinkle the tops with a small amount of sea salt. Let cool on the baking sheets.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the eggs, one at a time, then stir in the vanilla and almond extracts. Combine the flour, baking soda, and salt; gradually stir into the creamed mixture. Mix in the macadamia nuts and white chocolate. Drop dough by teaspoonfuls onto ungreased cookie sheets.
• Bake for 10 minutes in the preheated oven, or until golden brown.

Steps:

• Preheat oven to 325°F.
• In 8-inch saute pan, bring butter to golden brown (~5 to 8 minutes).
• Stir in brown sugar and let stand in refrigerator for 45 minutes.
• Grate 3oz white chocolate. Coarsely chop remaining 5oz. Set aside.
• Combine flour, baking powder, baking soda and salt. Set aside.
• Place cooled butter in mixer. Using the paddle attachment, add granulated sugar and beat until fluffy.
• Beat in egg and vanilla.
• Beat in dry ingredients.
• Add grated white chocolate and macadamia nuts. Stir until combined.
• Note: I refrigerated my dough while I heated up the oven here.
• Roll dough into 1 1/2-inch balls. Dip top in coarsely chopped white chocolate. (I skipped this step) Place on non-stick cookie sheet, spaced 3-inches apart.
• Bake for 15-20 minutes. (Be careful, I cooked my cookies only ~8 minutes. Watch them to see!) Cool on rack.
• Store in an airtight container at room temperature for up to one week.