@4u00_: #karbala

زيَد قنديل
زيَد قنديل
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Region: IQ
Monday 10 August 2026 00:19:15 GMT
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b7t_4
سِــرَاج البَــيـَاتــــِي🌊⚓️ :
ابنمي القوييي✌️✌️♥️♥️♥️
2026-08-10 00:36:01
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6n5_o
⚓️ :
شتسوي بعد
2026-08-10 06:41:38
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POV: you just found your new favorite white chocolate macadamia nut cookie recipe 🤍 * 1½ cups all-purpose flour (180g) * 1 teaspoon cornstarch * ½ teaspoon baking powder * ½ teaspoon baking soda * ¼ teaspoon salt * ¾ cup granulated sugar (150g) * ½ cup unsalted butter softened (113g) * 1 large egg room temperature * 1 teaspoon vanilla extract * 1¼ cups white chocolate chips divided (225g) * 1 cup dry roasted macadamia nuts chopped (140g) *  * Instructions * In a medium bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt. Set aside. * In a large bowl using a handheld electric mixer or the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar on medium speed until creamy, about 2 minutes. Beat in the egg and vanilla until combined. Stop and scrape down the bowl. * While mixing on low speed, gradually add the flour mixture to the butter mixture, beating until the flour is fully incorporated. Scrape down the bowl again. Using a silicone spatula, gently fold in 1 cup (180g) of the white chocolate chips and the macadamia nuts. * Scoop heaping tablespoon-sized balls of dough and place them on a small baking sheet. Press the remaining ¼ cup (45g) of white chocolate chips and a few extra chopped macadamia nuts, if desired, into the tops. Cover and refrigerate the dough balls for 1 hour. * After 40 minutes of chilling, preheat the oven to 350°F. Line two large baking sheets with parchment paper. * Place the cookies on the prepared baking sheets, spacing them about 2 inches apart. Bake one sheet at a time for 10 to 12 minutes, or until the bottom edges are lightly browned. Let the cookies cool on the pan for 10 minutes before transferring to a wire rack to cool completely. #fyp #BakeWithMe
POV: you just found your new favorite white chocolate macadamia nut cookie recipe 🤍 * 1½ cups all-purpose flour (180g) * 1 teaspoon cornstarch * ½ teaspoon baking powder * ½ teaspoon baking soda * ¼ teaspoon salt * ¾ cup granulated sugar (150g) * ½ cup unsalted butter softened (113g) * 1 large egg room temperature * 1 teaspoon vanilla extract * 1¼ cups white chocolate chips divided (225g) * 1 cup dry roasted macadamia nuts chopped (140g) * * Instructions * In a medium bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt. Set aside. * In a large bowl using a handheld electric mixer or the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar on medium speed until creamy, about 2 minutes. Beat in the egg and vanilla until combined. Stop and scrape down the bowl. * While mixing on low speed, gradually add the flour mixture to the butter mixture, beating until the flour is fully incorporated. Scrape down the bowl again. Using a silicone spatula, gently fold in 1 cup (180g) of the white chocolate chips and the macadamia nuts. * Scoop heaping tablespoon-sized balls of dough and place them on a small baking sheet. Press the remaining ¼ cup (45g) of white chocolate chips and a few extra chopped macadamia nuts, if desired, into the tops. Cover and refrigerate the dough balls for 1 hour. * After 40 minutes of chilling, preheat the oven to 350°F. Line two large baking sheets with parchment paper. * Place the cookies on the prepared baking sheets, spacing them about 2 inches apart. Bake one sheet at a time for 10 to 12 minutes, or until the bottom edges are lightly browned. Let the cookies cool on the pan for 10 minutes before transferring to a wire rack to cool completely. #fyp #BakeWithMe

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