White Chocolate Orange Macadamia Cookies, make these as the standard, now classic, cookie version or add orange zest for a completely delicious new version.
White Chocolate Orange Macadamia Cookies.
Originally published March 2012.
White chocolate and macadamia is a pretty popular cookie flavour combo and one of my personal favourites. This version adds even more flavour with the simple addition of some grated orange zest to the dough.
To get that perfect crispy chewy texture, be careful not to over bake them. Be very certain to chill the dough completely before baking too.
Roasted hazelnuts, almonds, macadamia nuts, walnuts and pecans. Any nuts you like can be substituted.
The chilling is very important with such a soft dough. If not chilled, the cookies will spread too much on the pan and possibly over bake.
Just omit the orange zest if you want the classic version of this cookie.
If you liked this recipe you many want to check out this great collection of No Bake Cookies that was incredibly popular during our last Holiday season.
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Yield: 18 large cookies
White Chocolate Orange Macadamia Cookies
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
White Chocolate Orange Macadamia Cookies, make these as the standard, now classic, cookie version or add orange zest for an completely delicious new version.
Ingredients
- 1⅓ cups flour
- ½ tsp salt
- ½ tsp baking soda
- ½ cup butter
- 1 cup sugar
- 1 egg
- 2 tsp vanilla extract
- 8 oz chopped white chocolate
- ¾ cup macadamia nuts
- Zest of ½ large orange, finely chopped
Instructions
- Preheat oven to 375 degrees F. Line baking sheets with parchment paper; aluminum pans are best.
- In a medium sized bowl whisk together flour, salt, and baking soda.
- In a large bowl, cream together the butter and sugar until light and fluffy. Add the egg and vanilla and combine thoroughly.
- Add the flour mixture to the sweetened butter. Mix only enough to incorporate flour. Do not over mix. Fold in the chocolate chunks and macadamia nuts along with the orange zest.
- Chill dough completely for a couple of hours in the fridge.
- Form into 1½ inch balls and place on the parchment lined cookie sheet about 3 inches apart
- Bake until light brown around the edges, about 12 minutes.
- Over baking is the biggest problem with most chocolate chip cookies. Your oven temperature and the type of cookie sheet you use will vary the baking times considerably. When they are golden brown around the edges is the time to remove them from the oven.
- Cool for 10 minutes on the baking sheet before removing to a wire rack to cool thoroughly.
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Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.
Nutrition Information
Yield
18Serving Size
1 cookie
Amount Per ServingCalories 238Total Fat 14gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 6gCholesterol 27mgSodium 156mgCarbohydrates 27gFiber 1gSugar 19gProtein 3g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
