White Chocolate Macadamia Nut Cookies

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I got this recipe from melskitchencafe.com, and I liked it. They get an 8.5. I did change it quite a bit, but I have noted my changes below in bold. I don’t think I’m going to experiment further—these are a keeper. Also, I typically like my cookies almost underdone, but on these, they need to be browning on the sides to caramelize the nuts and sugar. I took some out right at 9 minutes and they didn’t taste as good.

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Perfect White Chocolate Macadamia Nut Cookies

Yield: Makes 3-4 dozen cookies

Ingredients

  • 1 cup (2 sticks) butter, softened I used 50% canola oil, I like the texture better
  • 3/4 cup granulated sugar I reduced this to 2/3 cup
  • 1 cup packed light brown sugar I reduced this to 3/4 cup
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 3 cups all-purpose flour I would take about 3 Tbs. out and then add as necessary, I used less than this
  • 3/4 teaspoon salt
  • 1 teaspoon baking soda
  • 12 ounces white chocolate chips I used 11 oz. for 1 1/2 batches, so I decreased this by about 50% and there were plenty
  • 1 cup macadamia nuts, coarsely chopped

Directions

  1. Preheat the oven to 350 degrees F.
  2. In a large bowl, beat together the butter, granulated sugar and brown sugar with a handheld mixer (or in the bowl of a stand mixer) until the mixture is well-combined.
  3. Add the vanilla and eggs and beat until the mixture is creamy and light in color, 2-3 minutes.
  4. Stir in the flour, salt and soda and mix until just combined; a few streaks of flour remaining are ok.
  5. Add the white chocolate chips and macadamia nuts and mix until combined and no streaks of flour remain.
  6. Roll tablespoon (or slightly larger) size balls of dough and place on silpat or parchment lined baking sheets, 1 to 2 inches apart.
  7. Bake for 9-11 minutes.

http://www.melskitchencafe.com/perfect-white-chocolate-macadamia-nut-cookies/

recipe retrieved 1-19-14 from http://www.melskitchencafe.com/perfect-white-chocolate-macadamia-nut-cookies/

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