Ingrédients pour White Chocolate Macadamia Nut Cookies
- 1 cup (2 sticks) unsalted butter, softened
- Butter Flavor Shortening
- Light Brown Sugar
- ¾ cup granulated sugar
- Eggs
- Vanilla Extract
- Almond Extract
- All Purpose Flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup chopped macadamia nuts
- 1 cup white chocolate chips (or chunks)
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Comment préparer White Chocolate Macadamia Nut Cookies
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter, softened, ½ cup vegetable shortening, ¾ cup packed light brown sugar, and ¾ cup granulated sugar until light and fluffy.
- Beat in 2 large eggs, one at a time, then stir in 1 teaspoon vanilla extract and ½ teaspoon almond extract.
- In a separate bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in 1 cup chopped macadamia nuts and 1 cup white chocolate chips (or chunks). Add more nuts and chocolate for extra indulgence!
- Drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 7-10 minutes, or until edges are lightly golden and the centers are still soft. Remember, underbaking is key to achieving that perfect gooey texture!
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
40g
Fat
21g
Carbs
5g
