Best Ever White Chocolate Macadamia Nut Cookie Recipe (2024)

FAQs

What is the secret to making cookies soft and chewy? ›

Cornstarch gives the cookies that ultra soft consistency we all love. Plus, it helps keep the cookies beautifully thick. We use the same trick when making shortbread cookies. Egg yolk: Another way to promise a super chewy chocolate chip cookie is to use an extra egg yolk.

INGREDIENTS: ROLLED OATS, DATE PASTE, TAPIOCA SYRUP, PROTEIN BLEND (WHEY PROTEIN ISOLATE, DRIED EGG WHITES), EXPELLER PRESSED HIGH OLEIC SUNFLOWER OIL, INVERT SYRUP, WHITE CHOCOLATE CHIPS (SUGAR, COCOA BUTTER, WHOLE MILK, SOY LECITHIN [AN EMULSIFIER], VANILLA), PLUM PUREE, SOLUBLE CORN FIBER, MACADAMIA NUTS, VEGETABLE ...

The best cookies have layers of texture. A slightly crisp outer shell that holds up to some heat with an inner core that's soft and chewy. Premium cookies taste great at room temperature, straight out of the fridge or slightly heated. Creating cookies in small batches is key.

The macadamia nuts have a rich, buttery flavor and a nice creamy texture. They add a slight salty crunch to the cookies that you will love. This is the BEST white chocolate macadamia nut cookie recipe. You have to try them!

This simplest kitchen hack you'll ever love!

The trick is to simply store your baked goods with a slice of bread! It sounds crazy, but I swear it works and although it's not a new trick, it's one I always like to share with people who've never tried it before.

Baking soda is typically used for chewy cookies, while baking powder is generally used for light and airy cookies. Since baking powder is comprised of a number of ingredients (baking soda, cream of tartar, cornstarch, etc.), using it instead of pure baking soda will affect the taste of your cookies.

Wheat, Maple Syrup, Canola Oil, Rolled Oats, Cane Sugar, Almonds, Macadamia Nuts, Dry Cranberries [Cranberries, Sugar, Sunflower Oil], Coconut, Pumpkin Seeds, Almond Flour, Orange Zest [Orange Peel, Sugar, Orange Oil], Natural Flavour, Flaxseed Meal, Lemon Zest [Lemon Peel, Sugar, Lemon Oil], Baking Soda, Salt.

No one really knows who first put white chocolate chips and macadamia nuts together. White chocolate chips were first produced in 1937 but the macadamia nuts didn't become widely available to the public until 1975. But once these two flavors found themselves together in a cookie their popularity exploded.

Organic brown rice syrup, organic rolled oats, organic cane syrup, white chocolate (cane sugar, cocoa butter, organic whole milk powder, sunflower lecithin), soy crisps (soy protein isolate, rice flour, salt), organic soy butter (organic roasted dehulled ground soybeans, organic soybean oil, salt), organic invert cane ...

All-Purpose Flour: The Versatile Choice

All-purpose flour is the most commonly used flour in cookie recipes due to its moderate protein content (usually around 10-12%).

Why are macadamia nuts always paired with white chocolate? ›

Peanuts and milk chocolate are a classic combination. Walnuts also go really well with milk chocolate, because they have a bit milder flavor. White chocolate: You will often find macadamia nuts paired with white chocolate, due to their very mild flavors. Cashews and white chocolate are another popular pairing.

A diabetes-friendly choice

Nuts like macadamias also contain nutrients, fat, fibre and polyphenols that can help improve insulin function, meaning blood glucose levels don't rise as much after eating.

Like other nuts, macadamia nuts will become rancid if left exposed to the open air. This is because they contain high levels of fatty acids, which oxidize easily. Once oxidized, these fatty acids change their molecular structure, becoming bitter and unpleasant to eat.

Baking soda

When added to dough, baking soda releases a carbon dioxide gas which helps leaven the dough, creating a soft, fluffy cookie. Baking soda is generally used in recipes that contain an acidic ingredient such as vinegar, sour cream or citrus.

Hard cookies: you are over mixing, baking too long, baking at too high a temperature, or some combination of these. Cakey cookies: not enough brown sugar, too much or too little egg, too much flour, maybe you used baking powder instead of baking soda?

Butter contributes milk solids and water to a cookie, both of which soften it. Brown sugar contributes molasses – again, a softener. Using lower-moisture sugar (granulated) and fat (vegetable shortening), plus a longer, slower bake than normal, produces light, crunchy cookies.