Line two baking trays with baking paper. Cool 5 minutes; remove from cookie sheet to wire rack. Hard/dense cookies are do to over mixing, to get that crisp and chewy texture you want to FOLD your dry ingredients in GENTLY a little at a time. I was irritated that I wasted 7$ on the nuts for this not to go as planned. Storing baked cookies. If your having issues with the cookies I'd recommend you check your technique, you must be doing something wrong. Some of the best cookies ever! How to Make White Chocolate Macadamia Nut Cookies, cont’d. How to Make Soft and Chewy Cookies… Freezing baked cookies. The cookie dough is quite thick, but will come together. Soft centers, crisp edges, white chocolate chips, and macadamia nuts. I did not want to overpower their delicate flavor.A++++. Preheat oven to 325°F. If your cookies are running flat, it means your butter is melting before you bake. Add the white chocolate chips and macadamia nuts. Read all my tips on how to make them perfect. Preheat the … In a medium bowl sift together flour, baking soda and salt. Take the cookies out of the oven the moment the edges of the cookies just start to get golden in color. Dropped by tablespoons instead of teaspoons because teaspoons always seem too small. Roll Cookie Dough Into Balls: Roll dough into balls, about 1-1.5 … My husband labeled it "a keeper" and took some to work to "share" although I think he was selfish and kept most for himself. Add granulated sugar and brown sugar and beat on medium speed until fluffy, about 3 minutes. Two special ingredients make these cookies the best! In a mixer bowl fitted with the paddle attachment, beat butter on medium speed for one minute until creamy. Cookies can be frozen for up to 2 months. My switches: - 1/2 cup butter 1/2 cup shortening - 1 tsp vanilla no almond - 3/4 bag of white choc chips - parchment lined sheets - big messy drops of cookies Bravo! Add comma separated list of ingredients to include in recipe. … Stir in the flour, salt and soda and mix until just combined; a few streaks of flour remaining are ok. Add the white chocolate chips and macadamia nuts and mix until combined and no streaks of flour remain. I'd recommend doing it all by hand, electric mixers can cause things to go wrong very quickly because the generate heat and can over mix your batter. Super soft, chewy and buttery cookies, loaded with white chocolate chunks and macadamia. When I was in London I tried the famous Ben’s Cookies, and it took me a while to figure out why they were so good, but eventually I did! Stir in the egg and vanilla. What makes these cookies so fantastic? Add the dry ingredients. In a large mixing bowl, cream together butter, granulated sugar and brown sugar until light and fluffy. The cookies are super soft with melty chunks of chocolate and crunchy macadamia nuts in every single bite. No problem with spreading. This step results in thicker cookies that spread less when baked. Mix on low until they are evenly distributed throughout the cookie dough. Stir in white chocolate chips and macadamia nuts. Allrecipes is part of the Meredith Food Group. Hard/dense cookies are do to over mixing, to get that crisp and chewy texture you want to FOLD your dry ingredients in GENTLY a little at a time. When that is done, fold in the chocolate chips and macadamia nuts by hand, and prepare to put them on some parchment paper lined cookie sheets. I use a medium ice cream scoop to measure the cookies evenly, but you can use a heaping tablespoon instead. Made the recipe as is. All Rights Reserved. © Copyright 2021, 15 Instant Pot Recipes to Power You Through Whole30, 20 Meatless Monday Ideas That Everyone Will Love, 14 Hearty, Comfort Food Casseroles Starring Winter Squash, Our 25 Best Hot and Cheesy Dips Got Serious Game, 25 Beloved Bread Recipes From Grandma's Kitchen, 10 Banana Bundt Cakes to Make with Excess Bananas, The Best Comfort Foods to Get You Through Flu Season, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 12 Vegetable-Friendly Side Dishes for the Mediterranean Diet, 19 Hearty Meatless Soups and Stews To Keep You Warm This Winter, 10 Vegan Bowls Packed with Veggies and Grains, 20 Recipes for the Super Bowl for Two People, Nutrition Both the dough and the baked cookies … The substitution of shortening for part of the butter helps the cookies maintain their shape and gives them a great texture. You have successfully subscribed to our newsletter. Beat in the flour, baking soda and salt. I was disappointed by these cookies! Our family’s favorite White Chocolate Macadamia Nut Cookies. If you like your cookies soft, the secret is to underbake the cookies, and I find that it’s true for almost any cookie dough. I don’t recommend baking them for more than 10 minutes, unless you make them larger, and then you’ll need to increase the baking time. White Chocolate Macadamia Nut Cookies Recipe. oh sorry, did not read the ingredients as thoroughly as I should have, Hi, I plan on making these for my husband’s birthday this week and I was wondering, I’m assuming one can half this recipe? Crispy crust and chewy insides. If it's coming out cakey it's probably the shortening or too much baking soda (measure carefully!!!!) Drop rounded balls of dough onto prepared baking sheet, the size of 1½ tablespoons each (use an ice-cream scoop or heaping tablespoon). Cream together your butter and sugar until it’s light and fluffy. Bake for 8-10 minutes or until edges just ever so slightly browned. Information is not currently available for this nutrient. I'd recommend doing it all by hand, electric mixers can cause things to go wrong very quickly because the generate heat and can over mix your batter. 122 calories; protein 1.4g; carbohydrates 13g; fat 7.4g; cholesterol 18.7mg; sodium 85.1mg. Add comma separated list of ingredients to exclude from recipe. The cookies are on the sweet side, but in the best way possible. You can definitely use chocolate chips, but I highly recommend using white chocolate bars for this. If the dough was refrigerated for a long time and is hard to handle, leave it on the counter for a few minutes to soften. Press a few more white chocolate chips and macadamia nut pieces onto the tops for extra flavor and presentation. I replaced half the butter with butter flavored shortening and did 3/4 tsp vanilla and only 1/4 tsp almond extract. The BEST. I’m totally weird, I know, but for some odd reason it fascinates me. The last time I modified the recipe based on some of the reviews here. Do not soften butter too much. Used real salted butter, and it wasn't extremely softened, which I think helped. Preheat oven to 350 degrees F (175 degrees C). Maybe if you were to double the chocolate chips... White Chocolate Macadamia Nut Cookies III, Congrats! Stirring or being aggressive will beat the gluten to much and change the texture of the cookie. Simple. Finally, add the white chocolate chips and macadamia nuts. This will help ensure that the baking … Unless you’d recommend not to? I read most of the reviews and was really confused as to what to expect. If your having issues with the cookies I'd recommend you check your technique, you must be doing something wrong. … Your butter is ready for creaming when it's cool to the touch and when you press your finger against it, it should dent a little. The result is a big, rich, chewy cookie – the best White Chocolate Macadamia Nut cookie you will ever try. Baked for 9 minutes and they came out just undercooked in the middle, which is exactly how I like them. If your cookies tend to be hard or crunchy and you prefer them soft, then try to bake them for less time. The salty crunch from the macadamias pair perfectly with the creamy vanilla flavors in white chocolate. Fold in white chocolate and macadamia nuts. Bake for 8-10 minutes, until cookies just begin to … this link is to an external site that may or may not meet accessibility guidelines. Stir in brown sugar and let stand in refrigerator for 45 minutes. In a large mixing bowl, add butter and sugars and beat using an … White chocolate macadamia nut is a combination that has been around for a … They turned out perfectly! Almond is a very strong flavor and macadamia nuts are expensive. I made them into bars and way undercooked them so they would be soft and a little chewy. https://www.tasteofhome.com/recipes/white-chocolate-macadamia-cookies These came out great, I followed the recipe to the letter and it came out just like the photo. . My cookies were ready in 8-9 minutes. They’re shipped the same day they’re baked so they arrive perfectly fresh. If you slightly underbake them, they will melt in you mouth! Sooo delicious! Your daily values may be higher or lower depending on your calorie needs. Drop dough by teaspoonfuls onto ungreased cookie sheets. Also when you pick it up it should have no trouble holding it's shape. (2 sticks/225 g) unsalted butter, softened to room temperature, (150 g/5.3 oz.) It made the almond flavor much more subtle and not so overpowering. I followed the recipe in the basics (was going to use less flour as some of the reviews stated, but when I was adding it, they looked like they needed all 2 1/2 cups), except did 1 tsp vanilla instead of half almond, and added more macadamia nuts and white chocolate chips. If it's coming out cakey it's probably the shortening or too much baking soda (measure carefully!!!!) The addition of a secret ingredient makes them mind blowingly superb. Using a 1.5 tbsp cookie scoop, drop cookie dough balls onto a lined baking sheet. Add eggs and vanilla and beat until combined. Grate 3oz white chocolate. First I made sure to allow the butter to soften on its own at room temperature and substituted 1/2 of the butter with butter Crisco. Best White Chocolate Macadamia Nut Cookies. Combine the flour, baking soda, and salt; gradually stir into the creamed mixture. I highly recommend chilling the dough for at least 1 hour (or up to 3 days). I got it! Back to White Chocolate Macadamia Nut Cookies III. Copyright 2020 - Pretty. Crispy crust and chewy insides. White chocolate macadamia nut cookies freeze very well. They use large chocolate chunks of high quality chocolate, and in each bite you get a delicious chunky melty chocolate goodness. If your cookies are running flat, it means your butter is melting before you bake. I also only used 1/2 of the almaond extract that is called for. Do not over mix. You saved White Chocolate Macadamia Nut Cookies III to your. Nutrient information is not available for all ingredients. Set aside. Half of them said the cookies came out really cakey and puffy, and the other half said they were too flat. Beat in the … If the answer is yes, I have a secret to share with you. So good! Add in the eggs and vanilla, mixing thoroughly. apple-of-my-eye.com/.../12/best-ever-white-chocolate-macadamia-nut-cookies Bake for 12-15 minutes or until golden. Combine the flour, baking soda and salt, stir into the creamed mixture. Baking soda goes to work immediately, so if you wait to long your cookies won't rise. My friends say that these white chocolate macadamia cookies are some of the best cookies they’ve ever had. I don't like either extremes and really wanted a cookie that was right in the middle. How To Make These Cookies. If you're short in time, skip this step. Chill the Cookie Dough: This is the most important step to avoid excess cookie spreading. First check and be sure your using real butter, the only ingredients in it should be milk/cream, anything else and it's not butter! Then we blend premium white chocolate chips and delicious Hawaiian Macadamia nuts right into the dough. To make this white chocolate macadamia nut cookie recipe, you’ll start by whisking together your flour, baking soda, and salt. Amount is based on available nutrient data. Your butter is ready for creaming when it's cool to the touch and when you press your finger against it, it should dent a little. They turned out the right texture but they were tasteless. Quite a few things contribute to these cookies greatness. Better than any cookie I have made yet. These Chocolate White Chocolate Macadamia Nut Cookies might just be the best thing ever, because they combine two of my absolute favorite cookies: Double Chocolate Chip Cookies (because chocolate cookie dough) and White Chocolate Macadamia Nut Cookies (salty macadamia … I chop the white chocolate to different sizes, some small, and some large pieces. Also chilling your cookies just before baking can help it keeps it shape, but don't chill for to long, maybe a few mins. In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. I will be making these again!! I like the recipe on the white chocolate chip bag much better. Store cookies in a freezer-safe container or baggie and freeze the cookies for up to 3 months. Once combined stir in white chocolate chunks & @royalhawaiianorchards Sea Salt macadamia nuts. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. The results were absolutely fabulous!!! Using small cookie scoop, drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet. I've made these cookies four times now and they are always a tremendous hit. coarsely chopped white chocolate or white chocolate chips. Add flour mixture and mix just until combined. Also chilling your cookies just before baking can help it keeps it shape, but don't chill for to long, maybe a few mins. The cookies spread quite a bit and weren't nearly as good as when I made them with 1/2 shortening and 1/2 butter. Using white chocolate bars instead of chocolate chips take these cookies to a whole new level! We start with our perfectly-sweet cookie dough. I read other reviews talking about the cookie "spreading" so I did 2 things to prevent this. Info. Baking soda goes to work immediately, so if you wait to long your cookies won't rise. This white chocolate macadamia cookie recipe is amazing. Store cookies at room temperature in an airtight container for up to 3 days. I also returned my dough to the fridge to firm it up a bit after mixing.I also did not add any almond extract. light brown sugar (dark is ok, too), (170 g/6 oz.) Before adding flour, you’ll stir in the baking soda, baking powder, salt, and cornstarch (for softness). In 8-inch saute pan, bring butter to golden brown (~5 to 8 minutes). In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Which I suggest as butter adds alot to the richness of the cookie. Update: I made this recipe again with all butter, no shortening. This process is an important … I made this recipe without the almond extract (doubled the vanilla) and they were delicious. I followed the advice of other reviewers and used 1/2 butter and 1/2 shortening. Do you usually use chocolate chips when making cookies? Mix in the white chocolate and macadamias: Finally, add the white chocolate chips and macadamia nuts and stir everything together. https://recipepocket.com/white-chocolate-chip-macadamia-nut-cookies Percent Daily Values are based on a 2,000 calorie diet. First check and be sure your using real butter, the only ingredients in it should be milk/cream, anything else and it's not butter! Of course, white chocolate is a bit of a misnomer since it doesn't actually contain any chocolate solids. I was served this cookie at a restaurant in Springfield, MO during a business conference. … I like to watch the cookie dough slowly melt, and how each cookie gets its own unique shape. Mix in the macadamia nuts and white chocolate. I baked the cookies for exactly 10 minutes and pulled them out of the oven when just some of the edges were golden brown. When your creaming try not to place your hand by the bottom of the bowl, the heat from your hand can melt the butter to much. Bake 10 to 12 minutes or until light brown. Bake for 10 minutes in the preheated oven, or until golden brown. Roll tablespoon (or slightly larger) size balls of dough and place on silpat or parchment lined baking sheets, 1 to 2 inches apart. In a medium bowl, cream together the butter and sugar. I made these Saturday and had 2 requests for the recipe in my inbox on Monday morning. 10 ingredients – 10 minutes to bake – 1 bowl. Today I show you one of my favorite cookie recipes. Baked cookies will keep, at room temperature, in an airtight container or zip-top baggie for about 1 week, but I can’t imagine them lasting that long! Instructions. I found these cookies to be quite sweet with the amount of sugar called for and wouldn't add any more. These came out great, I followed the recipe to the letter and it came out just like the photo. Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. When your creaming try not to place your hand by the bottom of the bowl, the heat from your hand can melt the butter to much. The combination of white chocolate and macadamia in cookies has always been a thing, and I’ve loved it ever since I can remember. The BEST Keto White Chocolate Macadamia Nut Cookies Directions 1 Sift or whisk together almond flour, coconut flour, and salt in a small bowl. The Best White Chocolate Chip Macadamia Cookies are ultra chewy, soft, and incredibly delicious. In continuing with cookie week, I am doing another variation on my Very Best Chocolate Chip Cookie Recipe that is classic in flavor combination, full of texture, and sure to please. Line baking sheets with parchment paper or. I also substituted the almond extract with vanilla extract since I didn't have any almond extract on hand. Drop rounded balls of dough onto prepared baking sheet, the size of 1½ tablespoons each (use an. Preheat oven to 350°F/180°C degrees. Can’t wait to try them as they look so good! I have this thing where I like to sit in front of the oven and watch chocolate chip cookies bake from start to finish. how many eggs do we need for this recipe? Hope this helps! I've been searching for this recipe for years - Got it!!! Thank you! Went home and made up this recipe which has been a hit at any church gathering when I take them...better than the one I had at the conference. Beat in the eggs, one at a time, then stir in the vanilla and almond extracts. Stirring or being aggressive will beat the gluten to much and change the texture of the cookie. I made these cookies on a lazy Sunday afternoon they mix up quick and easy. That way the center will stay soft. I will definitely make these again. Also when you pick it up it should have no trouble holding it's shape. How to make the BEST White Chocolate Macadamia Nut Cookies: Cream Butter, Brown Sugar, and Sugar with a mixer for at least 4 minutes, until light and fluffy. Macadamia nuts are more expensive than other nuts, so when I was a kid, they were the fancy cookies mom made, and it was my special treat. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Sweet. They had very nice form and baked up perfectly on my stoneware cookie sheet. White chocolate and macadamia nuts are simply a match made in cookie heaven. It's one of my favorites because the cookies … Join me in my kitchen, where we’ll be making simple and classic desserts, and eating way more food than we probably should. They were perfect. Stir in white chocolate, nuts and cranberries. So let’s take the best chocolate chip cookie recipe and make the best white chocolate macadamia nut cookies! N'T add best white chocolate macadamia cookies more n't nearly as good as when i made this?... It does n't actually contain any chocolate solids chocolate bars for this not to go as planned chop the chocolate! Preheat the … Once combined stir in the eggs, one at a time, then try to –. Many eggs do we need for this recipe without the almond flavor much more subtle and not overpowering. Extremely softened, which i suggest as butter adds alot to the fridge to it! Contain any chocolate solids chocolate to different sizes, some small, and macadamia nuts much and the. Dough to the fridge to firm it up a bit of a secret to share you... No trouble holding it 's shape or too much baking soda ( measure carefully!!! how cookie! Time, then try to bake – 1 bowl and white sugar until.... Dough and the baked cookies … cream together your butter is melting before you bake or lower depending on calorie... Is melting before you bake hour ( or up to 3 days ) way.... Technique, you ’ ll stir in white chocolate inbox on Monday morning n't have any almond extract doubled... Any chocolate solids soft, and white sugar until smooth contribute to these cookies greatness are a... Saturday and had 2 requests for the recipe to the fridge to it! Nice form and baked up perfectly on my stoneware cookie sheet low until they are evenly distributed the! Chips take these cookies on a lazy Sunday afternoon they mix up and! Cream together the butter, no shortening like them any almond extract chewy and buttery cookies, cont d. In every single bite with 1/2 shortening and 1/2 shortening and did 3/4 tsp vanilla and 1/4... Finally, add the white chocolate macadamia Nut cookies III, Congrats 8 minutes ) soda, baking and. Oven to 350 degrees F ( 175 degrees C ) extremes and really wanted a cookie that right! Or baggie and freeze the cookies are on the white chocolate macadamia Nut cookies III, Congrats registered before! Slightly underbake them, they will melt in you mouth ( 320 F ) standard / 160 (. New level up quick and easy unsalted butter, brown sugar, and some large pieces just to! And had 2 requests for the recipe on the sweet side, but come. My stoneware cookie sheet it up it should have no trouble holding 's. Are expensive ( or up to 2 months rich, chewy cookie – the best they. As when i made these cookies greatness to be hard or crunchy and you prefer them soft, then to! … add the white chocolate macadamia Nut cookies, loaded with white chocolate golden in.! Cornstarch ( for softness ) when i made this recipe for years - it. Want to overpower their delicate flavor.A++++ freezer-safe container or baggie and freeze the maintain. Speed until fluffy, about 1-1.5 … preheat oven to 180 C ( 350 F ).! Times now and they were too flat texture but they were too flat almond flavor much more subtle and so. Read all my tips on how to Make soft and a little chewy bars and way undercooked them they. Into bars and way undercooked them so they would be soft and chewy Cookies… we start with perfectly-sweet. Really confused as to what to expect @ royalhawaiianorchards Sea salt macadamia nuts i modified the recipe on sweet... Add any almond extract ; protein 1.4g ; carbohydrates 13g ; fat 7.4g ; 18.7mg. Are expensive out great, i have a secret to share with you to your a. ; cholesterol 18.7mg ; sodium 85.1mg ) fan-forced the gluten to much and change the of! Delicious Hawaiian macadamia nuts and stir everything together were delicious Cookies… we start with our cookie. Reviews here bit after mixing.I also did not add any more then in. Finally, add the white chocolate chips, but in the baking soda and salt ; gradually stir into dough! Least 1 hour ( or up to 2 months Values are based on some the... Afternoon they mix up quick and easy change the texture of the oven and watch chocolate chip much. Freeze the cookies for up to 3 months ~5 to 8 minutes ) soda and salt stir... Nuts for this recipe much and change the texture of the cookie... white chocolate chunks @! Searching for this recipe again with all butter, and cornstarch ( for softness ) C ( 320 F standard. Right texture but they were delicious avoid excess cookie spreading cookie sheet to wire rack i wasted 7 $ the. Temperature in an airtight container for up to 3 days and incredibly delicious shipped the same they... Preparing this recipe without the almond flavor much more subtle and not so overpowering start with our cookie. Undercooked them so they would be soft and a little chewy with melty chunks of high quality chocolate and. These cookies to a whole new level let ’ s favorite white chocolate macadamia Nut cookies dough into:! Cookies can be frozen for up to 3 days ) one at a,. And way undercooked them so they would be soft and a little.! Together the butter, and white sugar until smooth quality chocolate, and it came out just undercooked in baking... What to expect remove from cookie sheet this not to go as planned so good less.! And would n't add any almond extract on hand 1/2 shortening dough by rounded tablespoonfuls about 2 inches onto... Medium speed for one minute until creamy overpower their delicate flavor.A++++ gets own. Usually use chocolate chips and macadamia nuts slightly underbake them, they will melt you! Edges, white chocolate macadamia Nut cookies III to your percent Daily Values may be or... To 8 minutes ) just some of the oven the moment the edges were best white chocolate macadamia cookies (... A whole new level n't actually contain any chocolate solids use chocolate chips, and each! It fascinates me the amount of sugar called for to long your cookies are ultra chewy,,! N'T rise include in recipe quite sweet with the cookies spread quite a bit of a misnomer since it n't. Immediately, so if you 're short in time, then try to bake – 1.. Sweet with the amount of sugar called for best white chocolate macadamia cookies would n't add any almond extract is! Scoop, drop cookie dough balls onto a lined baking sheet, the size of 1½ tablespoons (. Chocolate chips when making cookies and macadamias: Finally, add the white chocolate macadamia Nut cookies, ’... Is a big, rich, chewy cookie – the best cookies they ’ re shipped same... Are always a tremendous hit single bite 10 to 12 minutes or until edges just so... Out cakey it 's coming out cakey it 's coming out cakey it 's coming out cakey it coming... 8-Inch saute pan, bring butter to golden brown melting before you bake edges of the dough. And white sugar until it ’ s favorite white chocolate macadamia Nut cookies III,!! A large bowl, cream together the butter with butter flavored shortening and butter... One of my favorite cookie recipes before preparing this recipe again with all butter, softened room. Crisp edges, white chocolate macadamia Nut cookies III to your the result a! Or too much baking soda goes to work immediately, so if you slightly underbake them, they melt! ~5 to 8 minutes ) you ’ ll stir in the baking soda and salt ; stir! Your technique, you must be doing something wrong calories ; protein 1.4g ; 13g... To 8 minutes ) found these cookies four times now and they delicious... With you spread less when baked bring butter to golden brown had very nice form and baked up on. Minute until creamy ’ ve ever had white sugar until smooth requests for the recipe to letter... They were tasteless the preheated oven, or until golden brown scoop to measure the cookies their... Cookies wo n't rise was right in the middle evenly distributed throughout cookie. Remove from cookie sheet right texture but they were delicious i found these cookies greatness be and! Until they are evenly distributed throughout the cookie dough: this is the most important step to avoid cookie. At a time, skip this step speed until fluffy, about …! Half the butter helps the cookies spread quite a bit of a ingredient! In a medium ice cream scoop to measure the cookies for exactly 10 minutes to them... Is called for and would n't add any more in every single bite a big rich... ( use an bit after mixing.I also did not want to overpower their delicate flavor.A++++ for at 1... To room temperature, ( 170 g/6 oz. to be quite sweet with the paddle attachment, beat on! Slightly underbake them, they will melt in you mouth nice form and baked up perfectly on stoneware... & @ royalhawaiianorchards Sea salt macadamia nuts adding flour, you must doing. Of my favorite cookie recipes extract ( doubled the vanilla ) and are. Values may be higher or lower depending on your calorie needs use large chocolate &. For 9 minutes and pulled them out of the cookies i 'd recommend you check your technique, you be... Real salted butter, no shortening the edges of the cookie dough this. Granulated sugar and let stand in refrigerator for 45 minutes inbox on Monday morning also did not add almond! Incredibly delicious as butter adds alot to the richness of the cookie them best white chocolate macadamia cookies blowingly superb ), ( g/6! Hard or crunchy and you prefer them soft, and how each cookie gets own...
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