Giant White Chocolate Macadamia Nut Cookies
Ingredients
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1¼ cups all-purpose flour
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½ teaspoon baking soda
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¾ teaspoon salt
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½ cup melted butter
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½ cup light brown sugar
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¼ cup sugar
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1 large egg
Tools
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whisk
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medium bowl
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measuring cups
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measuring spoons
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large bowl
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spatula
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cooling rack
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June Oven
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June Egg Pan
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2 spoons
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Preferences
Preheat the June Oven
With the shelf in the middle position, preheat the June Oven to 350°F on the Bake cook mode using the button below.
June Oven
Whisk together dry ingredients
In a medium bowl, whisk together the flour, baking soda and salt. Set aside.
medium bowl
whisk
measuring cups
measuring spoons
1¼ cups all-purpose flour
½ teaspoon baking soda
¾ teaspoon salt
Mix the butter and sugars
Add the melted butter, brown sugar, and sugar to a large bowl and whisk together until fully combined and the mixture appears like wet sand.
½ cup melted butter
½ cup light brown sugar
¼ cup sugar
large bowl
Add the egg and vanilla extract
Add the egg and vanilla, and continue to whisk until the mixture is smooth and homogenous.
1 large egg
2 teaspoons vanilla extract
Add the dry ingredients
Add the dry ingredients and use a spatula to gently fold the dough to incorporate. Mix until the dry ingredients are about 90% combined, but some streaks are still visible.
spatula
Add the white chocolate and nuts
Add the white chocolate and macadamia nuts to the bowl. Continue to fold with a spatula until the mix-ins are evenly distributed and there are no more dry ingredients visible.
½ cup chopped white chocolate
½ cup macadamia nuts
Fill the June Egg Pan
Evenly divide the cookie dough between the 6 wells of the egg pan, using your hands or 2 spoons, about ⅓ cup dough per well. Gently flatten and press the cookie dough into the wells.
June Egg Pan
2 spoons
Bake the cookies
Place the egg pan on the middle shelf of the June Oven. Bake the cookies 15 minutes, until they are golden brown but just barely set in the center. June will notify you when the cookies are ready. If desired, follow on-screen instructions to continue cooking.
Cool and serve the cookies
Remove the egg pan from the June Oven and place on a cooling rack or heat proof surface. Let the cookies cool in the pan for 15 minutes, then gently remove the cookies from the egg pan and let cool completely. Serve the cookies warm or at room temperature.
cooling rack
