Sunday, 14 May 2017

White & Dark Chocolate Macadamia Nut Cookies

My big kids are definitely "Mr or Ms Cookie Monster" ! hee.. hee.. !
They love all kinds of cookies ... from the copycat Famous Amos double chocolate chips cookiesEarl Grey shortbread stamped cookiesCranberry Pecan Oatmeal cookies to Chocolate chunk cookies (just to name a few) ... they will never say NO to cookies . Especially the ones with lightly browned crispy edge with soft and chewy center. Yes, they love chewy soft nutty chocolate chips cookies.

A pack of semi-sweet chocolate chips has been idling in the refrigerator for some time. My big boy has been asking what am I gonna do with the chocolate chips. He even hinted that I have not baked him his favourite chocolate chips cookies for quite some time.

So ! here you go ... have some freshly baked White & Dark Chocolate Macadamia Nut Cookies !




Recipe adapted from: Simply Recipes
My slight adjustments made below:
White & Dark Chocolate Macadamia Nut Cookies
Makes about 1 dozen cookies
Ingredients
(A)
160g all-purpose plain flour
1/4 teaspoon salt
1/2 teaspoon baking powder

(B)
112g unsalted butter, at room temperature
70g caster sugar
60g Muscovado sugar
1 egg
1 teaspoon vanilla extract
1/2 teaspoon instant coffee powder

(C)
100g Macadamia nuts, chopped.
75g white + dark chocolate chips (a combination of dark semi-sweet chocolate chips & white mini chocolate chips)

Method :
1) Preheat oven to 180°C and position the rack in center of oven. (*the oven temperature may vary, do adjust accordingly).  Line baking sheets with parchment paper. (do not need to grease).

2) Combine the flour, baking powder, and salt in a medium bowl and set aside.

3) In the bowl of your electric stand mixer (or handheld mixer), cream the butter till fluffy and add in the sugars in 3 separate additions. Beat until smooth. Scrape down the bowl occasionally. Add the egg, vanilla extract and coffee powder.

4) Gradually add flour mixture (A) in 3 separate additions and cream till combine. Take bowl off mixer, fold in the ingredients (C) and mixing just enough to evenly combine with a spatula or a big spoon.

5) Drop spoonful of mixture on the baking sheets. Place 2 inches apart as the cookies spread as they bake. (*to minimise the cookies from spreading & flattened too much when baking, I freeze the tray of cookie dough for about 2 - 3 mins before sending it to oven)

6) Bake for 9 - 11 minutes in preheated oven at 180°C or until the edges are nicely browned and the center is just barely cooked.
(Don't bake the cookies to a crisp as they are meant to be soft and chewy )

7) Remove the baking sheet from oven and let rest for 5 minutes. Remove the cookies from the baking sheet and cool completely on a wire rack before storing them in airtight container.



Happy baking and have a wonderful weekend !

4 comments:

  1. Happy Mother's Day Karen, so sweet of you to bake your son's favorite cookie, looks delicious. I am a big cookie lover too!

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  2. I love cookies too and I can munch non-stop! Have Mother's Day to you, Karen!

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  3. Karen, I am crazy over chocolate nut cookies, be it the chewy variety or the crunchy ones! These look so delicious!

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