Raspberry White Chocolate Macadamia Nut Cookies

Why This Recipe Works:

• This recipe offers a delightful twist on the classic combination of white chocolate and macadamia nuts by adding the tart sweetness of raspberries.
• The tartness of the raspberries balances the sweetness of the white chocolate, creating a harmonious flavor profile.
• The addition of macadamia nuts adds a satisfying crunch to complement 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
• 1 cup white chocolate chips
• 1 cup macadamia nuts, chopped
• 1/2 cup fresh raspberries, 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, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Fold in the white chocolate chips, chopped macadamia nuts, and chopped raspberries 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 frozen raspberries instead of fresh? Yes, you can use frozen raspberries, but make sure to thaw and drain them before adding them to the cookie dough to prevent excess moisture.
• Can I use other types of nuts? Absolutely! Feel free to substitute macadamia nuts with almonds, pecans, or cashews, depending on your preference.

Expert Tips:

• Be gentle when folding in the raspberries to avoid crushing them and turning the dough pink.
• For a burst of raspberry flavor in every bite, consider adding a teaspoon of raspberry extract to the dough.
• 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.