Lemon Zest White Chocolate Macadamia Nut Cookies

Why This Recipe Works:

• This recipe offers a refreshing twist on the classic combination of white chocolate and macadamia nuts by adding bright, citrusy lemon zest.
• The zesty lemon flavor adds a vibrant contrast to the sweetness of the white chocolate, creating a unique and refreshing cookie.
• The addition of macadamia nuts provides a satisfying crunch that complements the chewy texture of the cookies.

Ingredients:

• 1 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup brown sugar, packed
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• Zest of 2 lemons
• 1 cup white chocolate chips
• 1 cup macadamia nuts, chopped

How to Make This Recipe:

1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
3. Beat in the eggs, one at a time, followed by the vanilla extract.
4. In a separate bowl, whisk together the flour, baking soda, salt, and lemon zest.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Fold in the white chocolate chips and chopped macadamia nuts until evenly distributed throughout the dough.
7. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden brown.
9. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Frequently Asked Questions (FAQs):

• Can I use lemon juice instead of lemon zest? While lemon juice can add some lemon flavor, it may also add extra moisture to the dough. Lemon zest provides a more concentrated citrus flavor without altering the dough’s consistency.
• Can I use other types of nuts? Absolutely! Feel free to substitute macadamia nuts with almonds, pecans, or walnuts, depending on your preference.

Expert Tips:

• Use a microplane or fine grater to zest the lemons, being careful to only zest the outer yellow layer and avoid the bitter white pith underneath.
• For a stronger lemon flavor, consider adding a teaspoon of lemon extract to the dough in addition to the lemon zest.
• To prevent the white chocolate chips from melting too much during baking, you can briefly chill the dough in the refrigerator before scooping and baking the cookies.

How to Store This Recipe:

• Store the cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, you can freeze the cookies in a single layer on a baking sheet, then transfer them to a freezer bag once frozen. They can be stored in the freezer for up to 3 months. Allow them to thaw at room temperature before serving.