white chocolate macadamia nut cookies
May 31, 2010 § 3 Comments
The weather here has become absolutely gorgeous, sunny and blazingly hot. The only downside is that turning on the oven now seems like an advanced form of torture, so my weekend baking plans have all been abandoned. These cookies predate the sudden onset of summer though, back to a near forgotten time when I would huddle near my stove for warmth and dream of moving to California, land of eternal sunshine and ripe avocados. At least that’s how I imagine it – I’m visiting San Diego in the fall and am firmly expecting avocados on every corner.
I made these a couple weeks ago, when a friend requested his favourite cookie. White chocolate macadamia nut cookies are a classic bakery item, but surprisingly none of my cookbooks had a recipe for it, so I scoured the internet. It took me literally a day to decide which recipe to use (they’re all so different! what if I pick a bad one?), but finally settled on this recipe, which is much like the classic chocolate chip cookie, but with different mix-ins. These cookies are soft and chewy and have a great balance of salty and sweet. Two important points: make sure you use real white chocolate (it’s probably best to chop up a bar), and use roasted and salted nuts. Then you too can experience the salty sweet perfection! And if it’s too hot out to bake, just eat the dough. It’s pretty good too.
White Chocolate Chip Macadamia Nut Cookies – adapted from Whipped
Yield: about 3 dozen cookies.
1 cup butter, softened
1 cup granulated sugar
3/4 cup light brown sugar, packed
2 teaspoons vanilla
1/2 teaspoon salt
2 1/2 cups all purpose flour
1 teaspoons baking soda
10 ounces white chocolate, roughly chopped
1 cup macadamia nuts, toasted and salted, chopped into chunks
Preheat oven to 375 F.
In large bowl, beat butter, granulated sugar, and brown sugar with electric mixer until creamy. Add eggs and vanilla, beat well.
In a medium bowl, stir together flour, baking soda, and salt. Gradually add dry ingredients to butter mixture, beating until well blended. Stir in white chocolate chips and macadamia nuts.
Drop spoonfuls of dough onto an ungreased cookie sheet. Bake 8 to 10 minutes or until edges are golden brown, and centre is set. Let cool slightly, then transfer to a wire rack to cool completely.