Nutty White Chocolate Chunk Cookies Recipes

NUTTY WHITE CHOCOLATE CHUNK COOKIES

Steps:

• Preheat oven to 300°F.
• In medium bowl combine flour, baking soda, and salt. Mix well with wire whisk; set aside.
• In large bowl with an electric mixer blend brown sugar and white sugar at medium speed.
• Add butter and mix to form a grainy paste, scraping down the sides of the bowl.
• Add eggs and vanilla, and beat at medium speed until light and fluffy.
• Add the flour mixture, pecans, and white chocolate, and blend at low speed until just combined.
• DO NOT OVERMIX!
• Drop by rounded Tablespoons onto ungreased cookie sheets, 2-inches apart.
• Bake 20-22 minutes or until edges just begin to turn golden brown.
• Use spatula to transfer cookies immediately to a cool, flat surface.

WHITE CHOCOLATE CHUNK-MACADAMIA NUT COOKIES

Steps:

• Preheat the oven to 375 degrees F. Line a cookie sheet with parchment paper.
• Combine the flour, baking soda, baking powder, and salt in a mixing bowl.
• Using a mixer, beat the butter in a large mixing bowl until fluffy, about 2 minutes. Add the brown sugar and mix together until smooth.
• Add the egg and vanilla. Stop to scrape down the sides of the bowl with a rubber spatula. Blend in the flour mixture in 3 stages and stir in the white chocolate and the nuts.
• Scoop out walnut-sized mounds of the cookie dough and place on the cookie sheet, leaving 2-inches between the mounds. Bake for 8 to 10 minutes, until the cookies are golden. Remove the cookie sheet from the oven and transfer the cookies from the parchment to cooling racks. Store in an airtight container at room temperature for up to a week. Freeze for longer storage.

CHOCOLATE WHITE CHOCOLATE CHUNK COOKIES

Steps:

• Preheat the oven to 350 degrees F. Cream the butter and both sugars until light and fluffy in the bowl of an electric mixer fitted with the paddle attachment. Add the vanilla, then the eggs, 1 at a time, and mix well. Add the cocoa and mix again. Sift together the flour, baking powder, baking soda and salt and add to the chocolate with the mixer on low speed until just combined. Fold in the chopped white chocolate. Drop the dough on a baking sheet lined with parchment paper, using a 1 3/4-inch ice cream scoop or a rounded tablespoon. Dampen your hands and flatten the dough slightly. Bake for exactly 15 minutes (the cookies will seem underdone). Remove from the oven and let cool slightly on the pan, then transfer to a wire rack to cool completely.

WHITE CHOCOLATE MACADAMIA NUT COOKIES III

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.

MACADAMIA NUT CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease 2 large cookie sheets with vegetable shortening.
• 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. Stir in the chopped macadamia nuts and chocolate chips. Drop by rounded teaspoonfuls onto the cookie sheets, about 2 inches apart.
• Bake in preheated oven for 10 to 12 minutes, or until the cookies are golden brown. Remove from the oven, and transfer the cookies to cooling racks.

WHITE CHOCOLATE MACADAMIA COOKIES

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.

WHITE CHOCOLATE-CHUNK COOKIES

Steps:

• Preheat oven to 350 degrees. Put butter and sugars in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until smooth and creamy, about 2 minutes. Mix in eggs one at a time until combined. Stir in vanilla.
• Sift flour, baking soda, baking powder, and salt into a medium bowl. Gradually stir into butter mixture until combined. Stir in oats, chocolate, coconut, raisins, and walnuts.
• Drop batter by heaping tablespoons onto baking sheets lined with parchment paper, spacing about 2 inches apart. Flatten slightly. Bake cookies until golden, 16 to 18 minutes. Let cool on sheets on wire racks for 2 minutes. Transfer cookies to racks to cool completely. Cookies can be stored in airtight containers at room temperature up to 3 days.

DARK CHOCOLATE CHUNK MACADAMIA NUT COOKIES

Steps:

• 1. Preheat oven to 350 degrees. Lightly grease cookie sheet.
• 2. Beat butter and shortening in large bowl. Add brown and white sugar beating thoroughly. Add egg and vanilla until well blended. In a separate bowl, whisk together flour, baking soda and salt.
• 3. Gradually, beat into batter mixture. Add chocolate and nuts by hand with a large spoon.
• 4. Drop by rounded teaspoons onto prepared cookie sheet. Bake 10-12 minutes or until edges are lightly brown.

GREAT AMERICAN COOKIE WHITE CHOCOLATE MACADAMIA NUT COOKIES

Steps:

• Preheat oven to 300 degrees F.
• In a large bowl, cream together the butter and sugar on high speed. Add coconut, egg, milk and vanilla. Mix well.
• In another bowl, combine flour, baking soda, baking powder, and salt. Add the dry mixture to the wet mixture and combine until dough forms.
• Mix in the white chocolate and nuts.
• Measure out about 2 1/2 tablespoons dough and form a ball. Drop each ball of dough onto an ungreased cookie sheet about 3 inches apart. Bake for 12-14 minutes.
• DO NOT OVER BAKE. Cookies should come out of the oven appearing slightly browned, yet under cooked. When cooled, the cookies will be soft and chewy like the original.