White Chocolate Macadamia Nut Cookies - Page 2

5. Baking notes:

Initial high temp “sets” the cookie so it doesn’t spread everywhere, then we lower it to finish cooking through without the cookie going brown
- Bake time time is longer than usual recipes because these are BIG thick cookies!
- Cookies do not spread or rise very much
- For smaller cookies, reduce the cook time of the lower temp
- Different measures in different countries – recipe has been written to cater for different cup sizes in different countries. Only exception is Japan – please use weights.
6. Leftover egg whites – of what I do with them and all my egg white recipes can be foundin this recipe collection.

7. Storage – keep in a super air tight container for 4 to 5 days, keeps perfectly with no change to texture. Not sure about freezing – will update if I try.

8. Nutrition per cookie.
NUTRITION INFORMATION:

Calories:313cal (16%)

Carbohydrates:26g (9%)

Protein:3g (6%)

Fat:20g (31%)

Saturated Fat:10g (63%)

Cholesterol:61mg (20%)

Sodium:129mg (6%)

Potassium:119mg (3%)

Fiber:1g (4%)

Sugar:6g (7%)

Vitamin A:375IU (8%)

Vitamin C:0.1mg

Calcium:45mg (5%)

Iron:1.2mg (7%)