Happy Cookie Friday to all of you! It is cookie time and today I got something really nice for you. Delicious cookies with white chocolate and macadamias. Well – because macadamias go well with some salt, that has been added to the mix as well. The combination is just delicious! If you haven’t tried, you should definitely change that soon!
Macadamias are the queens/kings of nuts. Not sure about the gender though. He? She? Who cares ;) They are royal and special! Unfortunately, also a bit expensive around here. That’s why they are used very “economically” in our household. The good thing though – if you add macadamias to a bake or dish it automatically gets better and the results are always delicious. So… using these nuts here and there is definitely something good – and that justifies buying a bag of macadamias from time to time ;) If you ever visit Australia, Hawaii or South Africa – would not be mad if you get me a large bag or two..
Anyway. Many recipes ask for unsalted macadamias and those are a bit harder to get. The salted ones are much more common in supermarkets… which is absolutely fine here. You want to use the salted and roasted macadamias here. The sweet and salty combination is something you want to archive here, so salted macadamias are perfect. You can use unsalted ones as well, of course ;) Anyway. You should make sure not to snack too much on the macadamias before using them in your recipe. Happens to me all the time, so I have to always get some extras :P
If you don’t have macadamias at hand you can also use walnuts or pecans for this recipe. They also go well with the white chocolate and also with the salt… you might not want to use too much salt with those though.
In case you are into macadamias a lot, you might want to try my Macadamia White Chocolate Kisses as well – they are actually Christmas cookies but they are delicious all year round :P
INGREDIENTS / ZUTATEN
3/4 cup (170g) butter
1/2 cup (100g) sugar
1/2 cup (100g) brown sugar
1 medium egg
1 medium egg yolk
1 tsp. vanilla extract
2 cups (260g) all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
3/4 cup (90g) roasted macadamia nuts, chopped
3.5 oz. (100g) white chocolate, chopped
flaky sea salt
170g Butter
100g Zucker
100g brauner Zucker
1 Ei (M)
1 Eigelb (M)
1 TL Vanille Extrakt
260g Mehl (Type 405)
1/2 TL Backpulver
1/2 TL Salz
90g Makadamianüsse, geröstet und gehackt
100g weiße Schokolade, gehackt
Meersalzflocken
DIRECTIONS / ZUBEREITUNG
2. Add the browned butter and the two sugars to a large bowl and mix on high speed until light and fluffy. Add the egg, egg yolk, and vanilla extract and mix until well combined. Mix the flour with baking powder, and salt and add to the bowl – mix until just combined. Add the chopped macadamia nuts and white chocolate and fold in. Place in the fridge for about 4 hours.
3. Preheat the oven to 350°F (180°C). Line a baking sheet with baking parchment. Use a cookie scoop (ice scoop) or tablespoons and place small dough portions with some space in between on the baking sheet (keep remaining dough in the fridge). Flatten the dough portions a bit, sprinkle with flaky sea salt and bake for 10-12 minutes until the edges are set and the cookies got some color. Take out of the oven and let cool down a bit on the baking sheet, then transfer to a wire rack and let cool down completely. Repeat with the remaining dough.
2. Die gebräunte Butter und die beiden Zuckersorten in eine große Schüssel geben und auf höchster Stufe hell und luftig aufschlagen. Das Ei, Eigelb und den Vanille Extrakt dazugeben und gut unterrühren. Mehl mit Backpulver und Salz vermischen und dann zur Schüssel dazugeben und nur kurz unterrühren. Die gehackten Macadamias und die Schokolade dazugeben und unterheben. Für etwa 4 Stunden in den Kühlschrank stellen.
3. Den Ofen auf 180°C (350°F) vorheizen. Ein Backblech mit Backpapier auslegen. Mit einem Cookie Scoop (Eisportionierer) oder Esslöffeln kleine Teigportionen mit genügen Abstand zueinander auf das Blech setzen (Teigreste zurück in den Kühlschrank) und etwas flach drücken. Mit Meersalzflocken bestreuen und für 10-12 Minuten backen. Die Cookies sollten ein wenig Farbe bekommen haben. Aus dem Ofen holen und auf dem Blech kurz abkühlen lassen, dann auf ein Kuchengitter setzen und komplett auskühlen lassen. Mit dem restlichen Teig wiederholen.
Craving more? Keep in touch on Facebook, Twitter, Instagram and Pinterest for new post updates and more. You can also contact me with any questions or inquiries!
Here is a version of the recipe you can print easily.
Print
Salted White Chocolate Macadamia Cookies
- Prep Time: 00:25
- Cook Time: 00:12
- Total Time: 05:00
- Yield: 15 1x
- Category: Cookies
- Cuisine: American
Description
Delicious sweet and salty cookies packed with white chocolate and macadamias – these are some of my favorite cookies: Salted White Chocolate Macadamia Cookies!
Ingredients
Instructions
Notes
Enjoy baking!
