Prepare to embark on a culinary journey that will transform your ordinary baking routine into an extraordinary taste adventure! These Dulcey White Chocolate Macadamia Cookies are not just another sweet treat – they're a decadent symphony of caramelized white chocolate and buttery macadamia nuts that will make your taste buds dance with pure delight. Imagine biting into a perfectly golden, crisp-edged cookie that reveals a soft, rich center studded with creamy Dulcey chocolate and crunchy nuts – this is more than a cookie, it's a gourmet experience that will elevate your dessert game to professional bakery levels!
Prep Time: 15 mins
Cook Time: 12 mins
Total Time: 27 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup Dulcey chocolate, chopped
- 1 cup macadamia nuts, chopped
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, cream together the softened unsalted butter, brown sugar, and granulated sugar using an electric mixer. Beat until the mixture becomes light and fluffy, approximately 3-4 minutes.
- Add the eggs one at a time, mixing thoroughly after each addition. Incorporate the vanilla extract and mix until well combined.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to ensure even distribution of leavening agents.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Fold in the chopped Dulcey chocolate and macadamia nuts using a spatula, distributing them evenly throughout the dough.
- Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers are set but still soft.
- Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
Tips
- Temperature Matters: Ensure your butter is truly softened but not melted. Room temperature butter creates the perfect cookie texture.
- Don't Overmix: Mix your dough just until ingredients are combined to keep cookies tender and prevent tough, dense results.
- Uniform Sizing: Use a cookie scoop for consistent cookie sizes, which ensures even baking and professional-looking results.
- Chocolate Choice: Dulcey chocolate (blond chocolate) adds a unique caramelized flavor – if unavailable, white chocolate works as a substitute.
- Nut Preparation: Lightly toast macadamia nuts before chopping to enhance their rich, buttery flavor.
- Cooling is Crucial: Allow cookies to cool on the baking sheet for 5 minutes before transferring to prevent breaking.
- Storage Tip: Store in an airtight container with a slice of bread to maintain softness and freshness.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 25g
Protein: 3g
Fat: 16g
Saturated Fat: 8g
Cholesterol: 35mg
