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Step by Step Instructions. Step 1: In a mixing bowl (electric mixer recommended), cream together the butter, brown sugar, and granulated sugar until it's light and fluffy. Mix in the egg and vanilla extract to combine. Step 2: Stir the all purpose flour, baking soda, and salt into the wet ingredients until just combined. Step 3: Fold in the.
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In a large bowl, mix together the butter, brown sugar and white sugar until smooth. Beat in the eggs (one at a time). Stir in the vanilla extract. In a separate bowl, combine the flour, baking soda, and salt. Then gradually stir into the creamed mixture. Mix in the macadamia nuts and white chocolate.
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Mix in NESTLÉ® All Purpose Cream until well combined. Add in eggs, vanilla extract mix for another 2 minutes. (3mins) Step 3. Sift flour, baking soda and salt in a bowl. Add to cream mixture and mix until just combined. Do not over mixed. Fold in white chocolate and macadamia nuts. (5mins) Step 4. Refrigerate dough mixture for about 2 hrs.
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Mix with the whisk attachment on medium-high speed for 6 minutes, stopping once to scrape the bowl and whisk. (This dissolves some sugar and makes the cookies extra chewy.) Add the flour and mix with a stiff spatula until evenly combined into a dough. Add the nuts and chocolate to the dough and mix until combined.
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Preheat oven to 350 degrees Fahrenheit. Lightly grease 2 baking sheets with nonstick cooking spray or line with parchment paper. In a large bowl, use a hand mixer or stand mixer to cream together butter, brown sugar, and granulated sugar. Add in eggs and vanilla and beat until smooth.
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In a medium bowl, whisk flour, baking soda and salt together. Gradually add dry ingredients into wet ingredients and beat on low speed until combined. Stir white chocolate chips and macadamia nuts into cookie dough. Using a 1 inch cookie scoop, roll cookie dough and place on ungreased baking sheet (s).
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Mix until well blended. Finally, add the white chocolate chips and the macadamia nuts and mix together. Scoop and drop dough onto a cookie sheet and bake for 10-13 minutes, or until edges and top are golden brown. Let cool for a few minutes before moving them to a cooling rack.
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Step 5: Bake the white chocolate macadamia nut cookies. Drop the batter by tablespoonfuls onto ungreased baking sheets, spacing the cookies 2 inches apart. Bake for 10 to 13 minutes, or until golden brown. Cool the cookies on the pan for one minute. Then, remove the cookies to wire racks, and cool them completely.
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Instructions. Heat oven to 350°F. In a large mixing bowl using a mixer, cream the butter and sugars until light and fluffy. Add the egg and vanilla and mix until incorporated. Stir in flour, baking soda and salt gradually until just incorporated. Mix in white baking chips or bar chunks and nuts.
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In a separate bowl, add flour, the Baking Soda and mix together with a fork or whisk. Add the flour mixture a bit at a time and mix until it is completely incorporated. (Do not overmix.) Stir in the white chocolate chips and the chopped Macadamia Nuts. Bake the cookies in a 350 degree oven for 10-12 minutes.
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Instructions. In a large mixing bowl, whisk together the flour, baking soda, and salt. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, beat the butter, brown sugar, and granulated sugar together for 1 to 2 minutes or until well combined.
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Preheat oven to 350°F and line a baking sheet with parchment paper. Set aside. In a mixing bowl, stir together flour, baking soda, and salt. Set aside. In a large bowl, beat butter and sugar with an electric mixer until creamy. Add eggs and vanilla and mix again. Add dry ingredients and beat until just incorporated.
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Add in eggs and vanilla and mix until combined. Whisk together the flour, cornstarch, salt and baking powder in a separate bowl. Slowly add the flour mixture to the sugar mixture and mix until combined. Fold in chocolate chips and macadamia nuts. Refrigerate dough for 15 to 60 minutes.
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Add vanilla, baking soda and baking powder. 4. Add flour. 5. Add white chocolate chips and macadamia nuts. 6. Combine. Step 2: Cream the butter and sugars. Beat the 1 cup butter, ¾ cup light brown sugar, and ½ cup sugar together in a large bowl or the bowl of your stand mixer until light and fluffy.
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Whisk the flour, cornstarch, baking soda, and salt together in a large bowl. Set aside. Whisk the melted butter, brown sugar, granulated sugar, egg, egg yolk, and vanilla extract together until combined. Pour into dry ingredients and mix everything together with a rubber spatula until completely combined. Fold in the white chocolate chips and.
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Preheat the oven to 350° F (117° C). In the bowl of a stand mixer or with an electric hand mixer, cream together the butter and sugars until smooth, light in color and fluffy. This will take a few mintues. Scrape the sides of the bowl and mix in the egg add vanilla.
