Heading to the Canadian Rockies. Needed cookies for the trip. No time for anecdotes or any of that regular post stuff. Supposed to be packing right now instead of posting this. Think my wife will forgive me after she has another bite or two of these little tastes of cookie heaven. Damn Tasty. Seriously.
Okay, a tiny anecdote, just to share where these came from. My mom compiled a ton of recipes about a decade ago, put them all in a book, and gave them to a bunch of family members. I took a cookie recipe from there (she wasn’t sure of the original source), adapted it, and voila! They turned out delicious, which is a great relief considering I’ve probably only baked cookies once in my life before.
The one thing I still need to work on is how best to bake the cookies: wax paper or greased cookie sheet; light cookie sheet or heavy (I’m thinking heavy); top row or middle? I know most of you out there know these answers already, so please feel free to throw me a comment or two with your advice – you know, help this inexperienced young man out. The taste and consistency of these guys, though: outstanding. So good.
White Chocolate Macadamia Nut Cookies
- 250 g unsalted butter (1 metric cup), softened
- 3/4 cup packed brown sugar
- 1/2 cup sugar
- 2 large eggs
- 1 1/2 tsp. vanilla
- 2 cups all-purpose flour
- 1 tsp. baking soda
- 1 1/2 tsp. salt
- 1 small white chocolate chips (~200 g.)
- 100-200 g. macadamia nuts, crushed
- In a stand mixer, beat the butter until soft and creamy. Add the sugar, egg and vanilla and mix until well-incorporated.
- Sift together the flour, baking soda, and salt. With the mixer on a low-medium setting, gradually add the flour mixture until it has all been added. Stop the mixer, scrape the sides with a spatula, and mix a little while longer (here you’re just ensuring nothing from the sides has been missed).
- Add the chocolate chips and the macadamia nuts and stir by hand to incorporate.
- Drop the dough in rounded tablespoon-sized balls onto a greased baking sheet (or one lined with wax paper), spacing them far enough apart so they don’t run into each other (1-2 inches).
- Bake in an oven pre-heated to 350 degrees Fahrenheit for approx. 8 minutes.
- Remove from the oven and transfer to a cooling rack.
- Try not to eat too many in a single sitting.
Makes approximately 3 1/2 dozen