Saturday, July 18, 2009

White Chocolate Chip Macadamia Cookies

I learned something new when making these cookies, I don't really like white chocolate. So for the second half of the batch I added some semi sweet chocolate chips to the dough and those were fantastic. According to a friend of mine if you like white chocolate they taste good both ways.

White Chocolate Chip Macadamia Cookies:
adapted from ATK recipe

2 c. plus 2 Tbsp all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
12 Tbsp (1 1/2 sticks) unsalted butter, melted & cooled until warm
1 c. brown sugar, packed
1/2 c. granulated sugar
1 large egg plus 1 yolk
2 tsp vanilla extract
1 c. white chocolate chips
1/2 c. macadamia nuts, chopped

-Adjust oven racks to upper & lower -middle positions & heat oven to 325.
-Line cookie sheets with parchment paper.
-Whisk dry ingredients together; set aside.
-Mix butter & sugars until thoroughly combined.
-Beat in egg, yolk and vanilla until combined.
-Add dry ingredients & beat at low speed just until combined.
-Stir in chips and nuts.
-Roll scant 1/2 cup dough into ball.
-To portion dough, I use a cookie scoop, or two teaspoons work too.
Leave plenty of space between each ball.
-Bake, reversing position of cookie sheets halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft & puffy, about 12 minutes depending on size.
-Cool cookies on sheets until able to lift without breaking and place on wire rack to cool.

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