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Рецепт Chunky White Chocolate Macadamia Cookies
by Global Cookbook

Chunky White Chocolate Macadamia Cookies
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Ингредиенты

  • 1 c. Plus
  • 2 Tbsp. All-purpose flour
  • 1/2 tsp Baking soda
  • 1/4 tsp Salt
  • 1 stk unsalted butter, softened
  • 1/2 c. Packed light brown sugar
  • 1/4 c. Granulated sugar
  • 1 lrg Egg
  • 1 tsp Vanilla extract
  • 9 ounce White chocolate, coarsely minced (the original recipe calls for white chocolate with almonds)
  • 1 c. Macadamia nuts, coarsely minced
  • 1/2 c. Grated coconut (optional, not in the original recipe)

Инструкции

  1. I tried these ones with lowfat milk chocolate and they were great too. Instead of small cookies, I made BIG ones. See instructions below.
  2. Position two racks in top and bottom thirds of the oven and preheat to 375 degrees. Lightly grease two baking sheets. (I used parchment paper, ungreased. Much better.)
  3. Sift together flour, baking soda and salt. In large bowl using hand-held mixer set at medium speed, cream butter with the sugars for 2 to 3 min, till light and fluffy. Beat in the egg and vanilla.
  4. Reduce speed and beat in the flour mix till just combined. Stir in the flour, white chocolate and macadamia nuts.
  5. Using 1 Tbls. dough, roll dough into ball between palms of your hands.
  6. Place the ball on the baking sheet, leaving 1 inch between the cookies.
  7. Repeat for each cookie. With moistened palm, slightly flatten the cookies.
  8. Bake 9 to 12 min, till lightly golden brown. Using a spatula, transfer the cookies to a wire rack and cold completely. Alternatively, make BIG cookies: form cookies using a slightly wet 1/4-c. measurement c., keeping the cookies 3 inches apart. Flatten only slightly with moistened palm, since the cookies spread while baking. Bake 20 to 25 min, till golden brown. Remove from oven, leave on sheets five min, then transfer the cookies to a wire rack using a spatula and cold completely.
  9. Yield: about 30dozen small ones, or possibly 8 big ones. I made a double batch of big ones.
  10. /COOKIES