This conversation is sponsored by International Delight. I’m thinking there may not be enough fat for the dry ingredients. Notify me via e-mail if anyone answers my comment. Especially the chocolate macadamia nut ones. EVEN MORE HACKS & RECIPES FOR AMAZING COOKIES! If your cookies are running flat, it means your butter is melting before you bake. I made these Saturday and had 2 requests for the recipe in my inbox on Monday morning. It’s the same one I used to make my Homemade Peanut Butter Oreos. NEW never before shared tips & tricks for the BEST COOKIES EVER! Also when you pick it up it should have no trouble holding it's shape. I filled the cookie with two kinds of chocolate chips: semi-sweet and white. Sooo delicious! Which I suggest as butter adds alot to the richness of the cookie. The cookies are on the sweet side, but in the best way possible. Nutritional information not guaranteed to be accurate, Connect with International Delight: If it's coming out cakey it's probably the shortening or too much baking soda (measure carefully!!!!) Those get me every single time because I love macadamia nuts so much. These triple chocolate macadamia nut cookies were a huge hit at my house. Mix in both chocolate chips and macadamia nuts. The results were absolutely fabulous!!! So good! Also when you pick it up it should have no trouble holding it's shape. Join for FREE to start saving your favorite recipes. That worked for a few years. A waste of ingredients. Cover and chill the cookie dough for about 60 minutes. Half of them said the cookies came out really cakey and puffy, and the other half said they were too flat. Bake for 9-12 minutes until they just lose their glossy sheen. 99 ($5.00/Ounce) Get it as soon as Tue, Nov 24. Create an account easily save your favorite content, so you never forget a recipe again. You … My favorite chocolate cookie! Golf-ball final shape is not my idea of a successful cookie. Hard/dense cookies are do to over mixing, to get that crisp and chewy texture you want to FOLD your dry ingredients in GENTLY a little at a time. Facebook / Pinterest / Twitter / Instagram / Newsletter. The problem? I baked the cookies for exactly 10 minutes and pulled them out of the oven when just some of the edges were golden brown. Hershey’s Special Dark unsweetened cocoa powder, you can use regular unsweetened but they won’t be as dark as shown. I was served this cookie at a restaurant in Springfield, MO during a business conference. Don’t think they’ll be strong enough in a cookie jar without breaking, but I could be wrong. You saved White Chocolate Macadamia Nut Cookies III to your. Made the recipe as is. Bake for 10 minutes in the preheated oven, or until golden brown. I followed the recipe in the basics (was going to use less flour as some of the reviews stated, but when I was adding it, they looked like they needed all 2 1/2 cups), except did 1 tsp vanilla instead of half almond, and added more macadamia nuts and white chocolate chips. Now that Jordan’s out of school she’s accompanying me on all my errands (really, the highlight of summer is listening to kids whine through the grocery store, is it not?) These cookies are chewy in the center with slightly crispy edges—they’re practically perfect! All Rights Reserved. Hi – These recipes look so good. Just made them for the second time. Cool on a wire rack. Preheat oven to 350°F. They turned out the right texture but they were tasteless. I made the cookies and doubled the recipe 4 times. They will definitely disappear in no time! Disclaimer: Nutrition information shown is not guaranteed to be accurate. … I did not want to overpower their delicate flavor.A++++. February 26, 2017 at 7:54 PM. I've been searching for this recipe for years - Got it!!! Scrape the bowl down and fold in the macadamia nuts. I recently picked up baking and have been wanting to make a toffee-chocolate macadamia mash up cookie. Macadamia Nut Chocolate Chip Cookies are buttery, even extra so because of the buttery flavor of the nuts. The mixture is too crumbly and dry, nothing like cookie dough. If your cookies are running flat, it means your butter is melting before you bake. Copyright © 2020 Crazy for Crust. I like the recipe on the white chocolate chip bag much better. Macadamia Nuts Well, macadamia nuts are actually one of the most keto-friendly nuts out there. Beat in the … I added butterscotch instead of white chocolate and coconut, semi sweet mini chocolate chips and macadamia nuts. I had kind of forgotten about this recipe until I decided to make this cookie and I can tell you for a fact it’s my go-to chocolate cookie recipe now! Luckily, I’ve been reminded how much I love iced coffee at home, thanks to International Delight. Mix in egg and vanilla and mix until smooth. The cookies tasted great but they were basically crumbly brownies. Add egg. Stir in white baking chips or bar chunks and nuts. How many cookies does this recipe make? With that money, I’m going to buy more cookie ingredients and make ALL THE COOKIES. Add the white chocolate and macadamia nuts. Thanks for the pictures and the sweetness tips, I’ll consider them when I try and bake the best cookie ever! Storing baked cookies. Baking soda goes to work immediately, so if you wait to long your cookies won't rise. Using a 1.5 tablespoon cookie scoop, scoop all the cookie dough cookie balls onto a baking sheet and transfer to refrigerator for 10-15 minutes. … Percent Daily Values are based on a 2,000 calorie diet. These chewy, triple chocolate macadamia nut cookies are super easy to make. chocolate international delight macadamia white chocolate, Your email address will not be published. You can’t forget the macadamia nuts. White chocolate macadamia nut cookies freeze very well. These cookies were delicious I followed the recipe but added to it a box of Godiva dark chocolate pudding mix…it came out so soft as I pulled them out at 8 minutes on 350 degrees. Fold in chocolate chips and nuts. They’re my favorite! Line cookie sheets with parchment paper or silicone baking mats. I don't like either extremes and really wanted a cookie that was right in the middle. Sure. Barbara says. In a bowl, cream butter, sugar and vanilla. Store in an airtight container for up to 3 days or freeze for up to one month. Non-the-less, the White Chocolate Macadamia Nut cookies were OUTSTANDING. This post may contain affiliate links. Also chilling your cookies just before baking can help it keeps it shape, but don't chill for to long, maybe a few mins. Your daily values may be higher or lower depending on your calorie needs. These cookies look so gooey and delicious! Now, add your dry ingredients carefully into the mix (flour, baking soda, and salt). I followed the advice of other reviewers and used 1/2 butter and 1/2 shortening. Hard/dense cookies are do to over mixing, to get that crisp and chewy texture you want to FOLD your dry ingredients in GENTLY a little at a time. Loaded with extra white chocolate chips and macadamia nuts, these are guaranteed to be your new favorite cookie, and are a nice change from regular chocolate chip cookies. I also returned my dough to the fridge to firm it up a bit after mixing.I also did not add any almond extract. Exclusive Member of Mediavine Food. Cookies. I’ve tweaked my recipe so that they aren’t the paper thin cookies that bakeries and stores usually sell ( hey, I get it, macadamia nuts are crazy expensive) these are large and in charge macadamia nut cookies. After I mixed in the rest of the dry ingredients along with the chips and nuts, it resembled potting soil. The substitution of shortening for part of the butter helps the cookies maintain their shape and gives them a great texture. Store cookies in a freezer-safe container or baggie and freeze the cookies for up to 3 months. Is it possible to substitute vegan butter for regular butter (or some other butter that doesn’t have lactose)? These Chocolate White Chocolate Macadamia Nut Cookies are extra rich, extra chocolatey, and extra good! Preheat oven to 350 degrees F (175 degrees C). I must have reread the ingredient list at least six times. this link is to an external site that may or may not meet accessibility guidelines. These Milk Chocolate and Macadamia Nut cookies are my take on the Sausalito cookies from Pepperidge Farm. Wouldn’t make them again. Let’s break down the cookies, okay? //