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.
White Chocolate Orange Macadamia Cookies.
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.
Add butter and sugar to the bowl.
Creaming the butter snd sugar well
Adding egg to the bowl and continuing to cream well
Orange zest is an optional ingredient if you’d rather the classic version of this cookie.
The final creamed mixture.
Dry ingredients for White Chocolate Orange Macadamia Cookies.
The final dough for White Chocolate Orange Macadamia Cookies.
Leave plenty of space for large cookies to expand
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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 for smaller cookies (about 15 minutes if making 12 large cookies
- 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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Nutrition Information
Yield
18Serving Size
1 regular sized cookieAmount Per Serving Calories 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.
Angela M.
Saturday 17th of November 2018
I am not a fan of white chocolate but a friend wanted to try these so I made them today. They are quite rich but the orange zest (I doubled it) helps keep it from being too creamy. I will definitely make these again! Glad I kept the dough refrigerated as per the recipe instructions - cookies were nice and round.
Louise
Saturday 31st of March 2012
Definitely going to try these!