Thursday, March 4, 2010
White Chocolate Chip Macadamia Nut Cookies
This is the perfect cookies for when you are in the mood for something sweet. The recipe took about 45 minutes and makes around two dozen cookies depending on size; I was able to make three dozen. What I liked about this recipe was that the middle of the cookies actually stayed soft. Usually cookies will be soft when you first take them out of the oven and as they cool they become harder, but because this recipe instructed to take cookies out of oven when the middle out the cookie isn’t fully cooked it allowed the cookies to stay soft. As I said in my previous post, if you refrigerate the cookie dough for a while to let it harden a little, you will be able to handle it better and could use cookie cutters on it.
2 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
¾ cup butter, melted
1 cup packed light brown sugar
½ cup white sugar
1 egg yolk
1 tablespoon vanilla extract
1½ cups chopped macadamia nuts
2 cups white chocolate chips
1. Preheat the oven to 325 degrees F. Grease baking sheets or line with parchment paper or a silicone baking mat.
2. In a medium bowl, whisk together the flour, baking soda and salt and set aside.
3. Beat together the melted butter, brown sugar, and white sugar. Beat in the egg, then beat in the egg yolk, then beat in the vanilla.
4. Gradually add the flour mixture to the sugar mixture until just moistened. Stir in the macadamia nuts and white chocolate chips by hand with a rubber spatula.
5. Roll into balls or drop by heaping tablespoons onto baking sheets, and press down on the cookies with your palm a bit to flatten (not too much!).
6. Bake for 12-15 minutes or until the edges look golden brown and the middles don’t look quite set. Allow to finish cooling on the baking sheet.