Saturday, June 27, 2009
White Chocolate Macadamia Nut Cookies
White chocolate has never been one of my favorite sweets, but I do feel like it definitely has its place in the chocolate world. I did happen to be harboring a bit of a grudge towards it, though, due to a minor kitchen meltdown trying to make peppermint bark last winter (for some reason I thought melting the white chocolate baking chunks from Whole Foods would work – don’t try it). However, I got over it last weekend when I made the marvelous white chocolate ganache for the Tuesdays With Dorie Pineapple Dacquoise. I happened to have an unopened (and not expired) bag of white chocolate chunks stashed away in my baking cabinet, so I decided to make some cookies. I have fond memories from my youth of eating White Chocolate Macadamia Nut Cookies from the Blue Chip Cookie bakery chain and thinking they were so much more exotic than regular chocolate chip cookies.
I found this recipe for Salted White Chocolate Macadamia Nut Cookies on Baking Bites. Like many of my favorite cookies (World Peace Cookies, NYT Chocolate Chip Cookies), these have the brilliant addition of extra salt. Although they are tasty no matter how you bake them, I would recommend erring on the lower end of the suggested baking time, as the chewier ones were definitely preferred. This recipe gets an 8 for Deliciousness and 2 for Effort, giving them an EDR of 4.
Salted White Chocolate Macadamia Nut Cookies, from Baking Bites
1 1/2 cups all purpose flour
1 tsp baking soda
1/4 tsp salt
1/2 cup butter, room temperature
1 cup sugar
1 large egg
1 tsp vanilla extract
3/4 white chocolate chips
3/4 cup salted, toasted macadamia nuts, coarsely chopped
additional salt, for topping
Preheat oven to 350F. Line a baking sheet with parchment paper (or silicone mat).
In a medium bowl, whisk together flour, baking soda and salt.
In a large bowl, cream together the butter and sugar until fluffy. Beat in the egg and vanilla extract, then gradually add in the flour mixture, followed by the white chocolate chips and macadamia nuts. If your macadamia nuts are unsalted, add an additional 1/4 tsp salt to the cookie dough.
Drop tablespoonfuls of dough (1-inch balls) onto prepared baking sheet. Sprinkle with a bit of salt.
Bake for 12-14 minutes, until cookies are just beginning to turn a light golden color around the edges. Bake an additional minute or so, until slightly more golden, for crispier cookies. Cool for about 2-3 minutes on the baking sheet until cookies are completely set, then transfer to wire racks to cool completely.
Store in an airtight container, makes about 2 dozen (I got 3 dozen smaller cookies.