As far as American style cookies go, these white chocolate, cranberry, and macadamia cookies are my favorite. Filled with chunks of white chocolate, tart cranberries and buttery macadamia nuts.
I like to make it any time of the year, but it has a unique holiday vibe. If you want to amplify this, you can add orange peel and cinnamon to the mix. Add this amount to the batter.
These white chocolate chip cookies are crispy on the edges and crunchy on the inside. It burns easily, so be careful not to burn it after about 10 minutes of baking.
White chocolate chips are almost impossible to come by in South Africa, so a shredded white chocolate bar works perfectly here. I’ve found that everyday brands work well because white chocolate isn’t really chocolate.
Can cookies be frozen?
You can double the recipe and freeze some of the raw cookie dough balls for later use. You can bake from frozen. Increase baking tie to 15-18 minutes.
These white chocolate, cranberry and macadamia cookies freeze well after baking. You can also freeze and eat straight from the freezer (don’t tell anyone what I said).
Tips and substitutes:
- I made this with pecans at the beginning of the blog, but I prefer macadamia nuts.
- Dried cherries can be used in place of cranberries in this recipe.
- If desired, use ready-made white chocolate chips.
- To make these cookies look nicer, set aside some of the cranberries and chocolate and put them in the scooped cookie dough.
- White chocolate chunk cookies spread a little while baking. It is slightly thicker in the middle and has a surprisingly chewy texture.
- Watch closely while baking to avoid over browning. Note that it will take over cooking slightly after you remove it from the oven.
- A small tablespoon-sized scoop of ice cream makes it easy to measure the cookie dough.
This recipe is bbc good food
White chocolate, cranberry and macadamia cookies
Recipe for the world’s best white chocolate, cranberry and macadamia nut cookies.
- Preparation time: 15
- Cooking time: 12
- total time: 27 minutes
- yield: 16-20
- Category: cookie
- Method: baking
- cooking: American
300Cut gm white chocolate bars into chunks – large and small pieces
100gm salted butter (room temperature)
1 large free-range eggs
50gm muscovado / brown sugar
80gm caster sugar
1 teaspoon vanilla extract
180gm (or 1 1/4 cups) flour
1 teaspoon Baking powder
50gm dried cranberries
50chopped gm macadamia nuts
Preheat oven to 180C / 350F and line 2 baking trays with baking paper.
Melt 90 grams of chocolate in a double boiler and let it cool slightly.
Using an electric mixer, beat room temperature butter, eggs, sugar and vanilla until creamy.
Add melted and chilled white chocolate.
Mix flour, baking powder, cranberries, nuts, and remaining chocolate to form a stiff dough. Set aside some white chocolate and cranberries if you want to add more on top (optional).
Use a tablespoon to drop small piles well spaced on a lined baking sheet (silicone baking sheets also work very well).
Bake for 10 to 10 to 12 minutes. It’s ready when the edges are light brown.
Let cookies cool for 1-2 minutes, then place on cooling rack. This is very important. This is because cooking can carry over after baking and it can get a little too brown if left in the baking pan.
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