White Chocolate And Macadamia Nut Cookies

The cookies and white chocolate macadamia nuts are a common little choice but to have the ability to delight all your senses. We invite you to surprise your family members with this tasty appetizer that will make you look like a professional.

Its flavor will surprise you, since it is not as sweet as it may seem a priori. In any case, all your guests will want to repeat. Are you ready to know how it is prepared? Take note and enjoy!

Ingredients

• 2 eggs
• 400 g of flour
• 300 g chilled white chocolate
• 150g roasted Macadamia nuts
• 25 g of baking soda
• 230 g butter
• 220 g sugar
• 50 ml whole milk

Utensils

• Small containers to reserve
• Fork and knife
• Vegetable paper
• Large bowl
• Oven plate
• Mortar
• Sieve

Preparation

• Cut the butter into cubes. And, if it’s in the fridge, let it cool until it reaches room temperature.
• Remove the chocolate from the fridge and chop it into small portions.
• Crush the walnuts in a mortar until they are the size of a clove, or, if you prefer, cut them into slices.
• Reserve the chocolate in the fridge while you prepare the dough.
• Preheat the oven to 180ºC.
• In a deep bowl, sift the baking soda and flour.
• Add the sugar and stir until everything is well incorporated.
• Add the butter and with the help of your hands or a fork, mix very well, until the butter has been completely integrated into the powders and there are no parts without spreading.
• In a separate bowl, beat the eggs and add the milk when they are well scrambled.
• Place the walnuts in the bowl.
• Remove the chocolate from the fridge, incorporating it into the mixture.
• Using a wooden spoon, slowly mix the butter and flour of the mixture you just prepared in the bowl where the butter and flour are.

• Beat generously until you get a soft, fluffy and sticky result.
• Line a cookie sheet with parchment paper.
• With a spoon separate portions of dough and place them on the tray separated from each other, they will be your cookies.
• Take the tray to the oven and leave it there for about 15 minutes, yes, it is better to be aware, because the cookies brown very quickly.
• When they’re done, remove them from the oven and let them rest on the tray for about 5 minutes.
• Remember to put your cookies on a rack, or let them rest until they are completely cold before being consumed.
• In case you are not going to consume them immediately, reserve them in sealed containers so that the air will not soften them.

Data of interest

• The time is generally determined based on the size of the cookies, so if they are large you can wait 15 minutes. Otherwise, the time will be less.
• With the suggested ingredients it will be enough for thirty cookies.
• This recipe requires that you have your chocolate bars stored in the fridge (preferably in the freezer) for about 15 minutes before preparation. This will prevent it from melting on your hands or the chocolate from sticking to the knife or other utensil.
• Another reason to refrigerate chocolate is to extend its baking time and not spoil its texture due to overexposure.
• Having the butter at room temperature will greatly facilitate the kneading process of the cookies, and if it is cold you will run the risk of leaving the texture of the shortcrust dough.
• Make sure that the dough balls are well separated from each other. Cookie dough expands a lot during baking, so it will stick to another cookie if they are too close together.

• You should let the cookies rest for 5 minutes after baking so that they harden and do not split as you handle them.
• As you gain experience making cookies, you can make your own mixes, always keep in mind the baking time of each ingredient.

Now that you know all the secrets of this recipe, go ahead and prepare it and share the result with us! We are sure that all diners will be delighted with it.