White Chocolate Macadamia Nut Cookies with Sea Salt
Try this White Chocolate Macadamia Nut Cookies with Sea Salt recipe
Try this White Chocolate Macadamia Nut Cookies with Sea Salt recipe
- 1 teaspoon baking soda
- 1 cup brown sugar
- 1/2 cup shortening
- 1/4 teaspoon kosher salt
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1/2 cup sugar
- flaky sea salt
- 2-1/2 cups all-purpose flour
- 1/2 cup unsalted butter at room temperature
- 1/4 teaspoon pure almond extract (add another 1/4 teaspoon if y
- 8 ounces, weight good white chocolate bar (i used gh chopped into 1/4 to 3/8 inch pieces, divided
- 7 ounces, weight macadamia nuts roughly chopped, divided
- Carbohydrate 12.0667489041665 g
- Cholesterol 44.9043571737563 mg
- Fat 10.1244270879156 g
- Fiber 0 g
- Protein 0.794115000041362 g
- Saturated Fat 5.79713108637275 g
- Serving Size 1 1 Serving (31g)
- Sodium 831.44568001039 mg
- Sugar 12.0667489041665 g
- Trans Fat 0.713415936368993 g
- Calories 140 calories
Step-by-step
- In a medium bowl, whisk together flour, baking soda, and kosher salt. Set aside.
- In a large bowl, or in the bowl of a stand mixer, cream together the butter, shortening, brown sugar, and sugar until well combined.
- Add eggs, vanilla extract, and almond extract, and beat on medium high speed until just combined.
- Add flour mixture and beat on medium speed just until fully incorporated.
- Fold in 6 ounces of the chopped white chocolate and 6 ounces of the chopped macadamia nuts, taking care to not over-mix the dough.
- Place bowl of dough in refrigerator to chill for 30 minutes.
- While dough is chilling, preheat oven to 375°F.
- Drop dough by compact spoonful onto baking sheets. Aim for each cookie to be about 1 tablespoon of dough, and do not roll or smooth out dough.
- Press a few of the reserved 2 ounces of chopped white chocolate and 1 ounce of macadamia nuts into the tops of the cookie dough and then sprinkle sea salt fairly generously over the tops.
- Bake for about 9 minutes, or until edges and tops are lightly browned.
- Remove from oven and let cookies rest on pan for 1 minute before transferring to a wire rack to cool completely.
My Sweet Escape: White Chocolate Macadamia Nut Cookies
The aroma of warm cookies baking fills my kitchen, a comforting scent that always brings back childhood memories. Today, I’m sharing a recipe that’s become a favorite in my household: White Chocolate Macadamia Nut Cookies with a sprinkle of sea salt. It's the perfect blend of sweet, salty, and crunchy – truly a delightful treat.
My love for baking started in my grandmother's kitchen. Watching her expertly handle ingredients, her hands moving with a rhythm only years of practice could achieve, instilled in me a deep appreciation for the art of baking. This recipe isn't just a collection of ingredients; it's a journey back to simpler times, a testament to the love and care poured into each cookie.
These cookies are more than just a dessert; they're a conversation starter, a gesture of love, a small piece of happiness shared with friends and family. The contrast between the creamy white chocolate, the satisfying crunch of macadamia nuts, and the subtle kiss of sea salt creates an unforgettable taste experience. The slight saltiness beautifully balances the sweetness, preventing that cloying aftertaste many sweets can have.
I often find myself baking these cookies when I need a moment of calm, a chance to disconnect from the daily grind. The methodical process of measuring, mixing, and shaping each cookie is incredibly therapeutic. It’s a mindful activity that allows me to focus on the present moment and appreciate the simple pleasures in life. And the best part? The reward is a batch of warm, delicious cookies, perfect for sharing (or keeping all to yourself!).
The recipe itself is relatively straightforward. The key is to allow the dough to chill in the refrigerator for at least 30 minutes before baking. This chilling step is essential to prevent the cookies from spreading too thin, ensuring that they bake up beautifully with nice, crisp edges. I also recommend using good-quality white chocolate and macadamia nuts – it makes all the difference!
Beyond the kitchen, these cookies often accompany me on my adventures. I've packed them in my suitcase for road trips, shared them with fellow travelers around a campfire, and even gifted them to new friends made along the way. They're the perfect companion to a cozy evening by the fire, a picnic in the park, or even a quiet afternoon spent reading a good book.
This recipe is not just about the baking process; it's about the joy of creating something delicious and sharing it with others. It's about creating memories and forging connections through the simple act of sharing a sweet treat. So go ahead, gather your ingredients, and embark on this delightful baking journey. You might surprise yourself at how much you enjoy the process and the delicious results!
So, whether you're a seasoned baker or a complete novice, I encourage you to give this recipe a try. The result is well worth the effort, and I promise you'll have a batch of cookies that will impress everyone who tries them. Enjoy!
