Macadamia Nut Chocolate Cookies. Cream the butter and sugars together in a large bowl. Beat in the egg and vanilla extract until well blended. Sift together the flour, baking soda, and salt; gradually blend into the batter.
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.
You can cook Macadamia Nut Chocolate Cookies using 12 ingredients and 10 steps. Here is how you cook that.
Ingredients of Macadamia Nut Chocolate Cookies
- It's 85 g (3 oz) of unsalted butter, room temperature.
- Prepare 55 g (1.9 oz) of brown sugar powder.
- Prepare 18 g of (0.6 oz, 1.5 Tbsp) granulated sugar.
- Prepare 1 g (1/5 tsp) of salt.
- Prepare 10 g of (0.35 oz, 1.5 Tbsp) almond flour.
- It's 3-4 drops of vanilla oil, optional.
- You need 90 g of (3.2 oz, 7/10 us cup) cake flour.
- Prepare 15 g of (0.5 oz, 2.5 Tbsp) cocoa powder, sugar-free.
- You need 2 g (1/2 tsp) of baking powder.
- Prepare 40 g (1.4 oz) of bitter chocolate.
- You need 35 g (1.2 oz) of milk chocolate.
- You need 50 g (1.8 oz) of macadamia nuts, unsalted, roasted, can be increased or decreased as you like.
Combine flour, baking powder, baking soda and salt; add to creamed mixture and mix well. Fold in chocolate chips and nuts. In a large bowl, cream butter and sugar until light and fluffy. In another bowl, whisk flour and baking soda; gradually beat into creamed mixture.
Macadamia Nut Chocolate Cookies step by step
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- Leave unsalted butter at room temperature to soften beforehand. Cut macadamia nuts into small pieces. Chop the chocolate into fine pieces. Sift cake flour, cocoa, and baking powder together, twice..
- Cream the butter until soft and smooth. Add brown sugar powder, granulated sugar, and salt. Mix well for 3-4 mins until well combined..
- Add almond flour, and mix well. Add vanilla oil, and mix well..
- Add the dry ingredients, and fold into the mixture. Fold it until powderiness disappears and lumps form..
- Add the chocolate and macadamia nuts. Fold them into the dough. In the second half, use a scraper to mix it while cutting it..
- Put the dough on plastic wrap, and press to make a single mass. Wrap it with plastic wrap. Flatten it, and let it sit in a fridge for 30 mins - 1 hour..
- Preheat an oven to 190℃ / 374 F. Take the dough out from the fridge, roll it out into 1cm (0.4'') thick, cut it with a 6.5 cm (2.5'') round cookie cutter. Transfer the cut dough onto a parchment paper-lined baking tray. Re-roll the dough scraps and cut again..
- Bake it at 170℃ / 338 F for 12 mins. When baked, it spread to 8.5 cm (3.3''). Take the tray out from the oven, let it cool as it is for 10 mins. Freshly baked cookies are very soft, so please don't peel cookies out from paper..
- Place them gently on a rack, cool well. Done!! The outside is crispy and the inside is soft..
Stir in nuts and baking chips. Gradually add the sugars and beat well. Add egg and vanilla and beat well. Combine flour, soda and salt; gradually add to butter mixture beating well after each addition. Drop dough by rounded teaspoonfuls onto lightly greased cookie sheets.