Best Better Than Max And Ermas White Chocolate Macadamia Cookies Recipes
BETTER THAN MAX AND ERMA'S WHITE CHOCOLATE MACADAMIA COOKIES
I wanted a thick cookie to duplicate the ones at Max and Erma's, which my mom adores. I came up with this, which is similar to many such recipes, but the real trick to the flavor and thickness is in the cornstarch and the turbinado sugar. The result is a sinfully decadent and flavorful cookie. My mom said Max and Erma's cookies will now make her sad to eat, because they aren't nearly as good as these. I'm not a fan of white chocolate macadamia, and even I had trouble laying off them. Prep time does not include refrigeration. (I don't recommend skipping the fridge step--cold dough helps with the thicker consistency.)
Provided by Jujubegirl
Categories Drop Cookies
Time 55m
Yield 40 cookies, 40 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F.
- Cream butter, sugar, vanilla, and salt.
- Add eggs, beat until fluffy.
- Gradually add dry ingredients.
- Stir in white chocolate and macadamias.
- Cover with plastic wrap and refrigerate dough for at least an hour.
- Roll into balls and place on silpat or greased cookie sheet/foil.
- Bake 8-10 minutes (adjust as necessary based on actual size of your cookies).
- Let cool for a couple minutes, then remove to a cooling rack to finish cooling.
Nutrition Facts : Calories 143.6, Fat 10.2, SaturatedFat 5.1, Cholesterol 23.3, Sodium 72.7, Carbohydrate 11.6, Fiber 0.5, Sugar 5.2, Protein 1.9
BEST WHITE CHOCOLATE MACADAMIA NUT COOKIES
This recipe is from http://www.recchiuti.com and I am saving it here to keep it forever and ever. These are very yummy. Better than any store-bought. This is the first recipe I've tried for these cookies and I won't be needing to look for any more! Browning the butter is not something I'm used to doing but it was very easy! Just be careful to take it off when it turns golden brown, and don't let it burn. They won't spread too much, so don't worry about them getting too thin.
Provided by iglowforyou
Categories Dessert
Time 58m
Yield 24-30 cookies, 20-30 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 325°F.
- In 8-inch saute pan, bring butter to golden brown (~5 to 8 minutes).
- Stir in brown sugar and let stand in refrigerator for 45 minutes.
- Grate 3oz white chocolate. Coarsely chop remaining 5oz. Set aside.
- Combine flour, baking powder, baking soda and salt. Set aside.
- Place cooled butter in mixer. Using the paddle attachment, add granulated sugar and beat until fluffy.
- Beat in egg and vanilla.
- Beat in dry ingredients.
- Add grated white chocolate and macadamia nuts. Stir until combined.
- Note: I refrigerated my dough while I heated up the oven here.
- Roll dough into 1 1/2-inch balls. Dip top in coarsely chopped white chocolate. (I skipped this step) Place on non-stick cookie sheet, spaced 3-inches apart.
- Bake for 15-20 minutes. (Be careful, I cooked my cookies only ~8 minutes. Watch them to see!) Cool on rack.
- Store in an airtight container at room temperature for up to one week.
Nutrition Facts : Calories 151.7, Fat 9.8, SaturatedFat 4.9, Cholesterol 27.6, Sodium 133.1, Carbohydrate 15, Fiber 0.5, Sugar 7.4, Protein 1.6
WHITE CHOCOLATE MACADAMIA COOKIES
White baking chips and macadamia nuts are a fantastic duo in these buttery cookies. They are a nice change from the classic chocolate chip ones. -Cathy Lennon, Newport, Tennessee
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 4-1/2 dozen.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. In another bowl, whisk flour and baking soda; gradually beat into creamed mixture. Stir in nuts and baking chips., Drop by heaping teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake 10-12 minutes or until golden brown. Cool on pans 1 minute. Remove to wire racks to cool completely. Freeze option: Freeze cookies, layered between waxed paper, in freezer containers. To use, thaw before serving or, if desired, reheat on a baking sheet in a preheated 350° oven 3-4 minutes.
Nutrition Facts : Calories 70 calories, Fat 5g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 38mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.
COPYCAT WHITE CHOCOLATE MACADAMIA NUT COOKIES
My favorite store-bought cookie is the Great American Cookie Company's White Chocolate Macadamia Nut cookie. It's better than any macadamia cookie out there ... anywhere. I FINALLY found a copycat recipe online (recipelink.com) that's as close to GACC's version as you can get. Enjoy!
Provided by Debbie Quimby
Categories Chocolate
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 300 degrees. In a large bowl, cream together the butter and sugar on high speed.
- 2. Add coconut, egg, milk and vanilla; mix well.
- 3. In another bowl, combine flour, baking soda, baking powder, and salt. Add the dry mixture to the wet mixture and combine until dough forms.
- 4. Mix in the white chocolate and nuts.
- 5. Measure out about 2-1/2 tablespoons dough and form a ball. Drop each ball of dough onto an ungreased cookie sheet about 3 inches apart. Bake for 12-14 minutes. (I use a cookie scoop for less mess)
- 6. DO NOT OVERBAKE. Cookies should come out of the oven appearing slightly browned, yet undercooked. When cooled, the cookies will be soft and chewy like the original.
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