Chocolate Macadamia Nut and White Chocolate Chip Cookies Recipe - Allrecipes.com

Chocolate Macadamia Nut and White Chocolate Chip Cookies

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Ingredients Edit and Save

Original recipe makes 4 dozen Change Servings
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Directions

  1. Preheat oven to 350 degrees F (180 degrees C). Lightly grease cookie sheets or line with parchment paper.
  2. Melt unsweetened chocolate in top of double boiler or hot, not boiling water. Remove from heat; let cool.
  3. Cream butter, melted chocolate and sugar in large bowl until blended. Add egg and vanilla; beat until light. Blend in flour, baking soda, chocolate chips and macadamia nuts.
  4. Drop dough by rounded teaspoonfuls 2 inches apart onto prepared cookie sheets. Bake 10 to 12 minutes or until firm. DO NOT OVERBAKE. Remove to wire racks to cool.
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Reviews More Reviews

Most Helpful Positive Review
Jul 13, 2003

The other reviews are right there is something wrong with this recipie. I added an extra egg and 1/3 cup of milk in order to make it a texture that I could mix the nuts and chips into. Also, I rolled the dough and flatted before cooking as the drop cookies were ugly. The cookies were tasty if you like cake-like cookies.

 
Most Helpful Critical Review
Dec 21, 2003

The cookies tasted like flour cookies. Not sweet and way too many white chips for such a small recipe. Also, it's supposed to make 48 cookies, and it made 22. I wouldn't recommend this to anyone. Try the recipe on the back of the Nestle Toll House white chip bag!

 

20 Ratings

Jul 14, 2003

I was very disappointed - had to throw the entire batch out. We followed the recipe exactly and they came out as super dry and crumbly. Almost as if they needed more butter or another egg. :( I ended up using the stand by Toll House recipe and substituting white chocolate chips and macadamia nuts. Yum!!

 
Jul 12, 2003

This recipe was very good - it got rave reviews from those I served it to. It makes a cake-like cookie. The dough mixed up fairly stiff - so much so that I added about a cup and a half of milk to it (double batch) to get to a good consistency for dropping on the cookie sheet. Probably could have used a little less milk and had a slightly firmer cookie, but they were good anyway.

 
Nov 27, 2002

Make sure you do not overbake, they will turn out hard as rocks.

 
May 06, 2008

Good and easy cookies. I made them without the chocolate and they turned out perfect, gooey on the inside and toasted on the outside.

 
Dec 22, 2006

This recipe is AWFUL!!! The "cookies" didn't even bake!! I agree that there were way too many chocolate chips for the recipe as well...I used the Nestle toll house recipe, but did add the melted unsweet chocolate to the recpe.

 
Dec 15, 2005

I wish I would have read all of the reviews before making the cookies. I doubled the recipe, omitting the macadamia nuts since I was making them for someone who is allergic. The first batch turned out not the greatest. The second batch I shaped into balls and flattened with a spatula and reduced the cooking time to 8 minutes. These cookies turned out pretty good. I think if I try this recipe again, I will reduce the flour to 1 1/2 cups instead of 2 and see how they turn out. Not my favorite, but they were ok...

 

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Nutrition

  • Calories
  • 194 kcal
  • 10%
  • Carbohydrates
  • 22.5 g
  • 7%
  • Cholesterol
  • 21 mg
  • 7%
  • Fat
  • 11.2 g
  • 17%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 2.5 g
  • 5%
  • Sodium
  • 68 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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