Chunky White Chocolate Macadamia Cookies
MyCookbook Recipe Database
MyCookbook Member: Jan Last
Recipe Category: Dessert
Recipe Preparation Level: moderate
1 cup plus 2 Tbls. all-purpose flour
1/2 tsp. baking soda
1/4 tsp. salt
8 Tbls.(1 stick) unsalted butter, softened
1/2 cup packed light brown sugar
1/4 cup granulated sugar
1 large egg
1 tsp. vanilla extract
9 oz. white chocolate, coarsely chopped
(The original recipe calls for white chocolate with almonds)
1 cup macadamia nuts, coarsely chopped
1. Position two racks in top and bottom thirds of the oven and preheat to 375 degrees. Lightly grease two baking sheets. (I used parchment paper, ungreased. Much better.)
2. Sift together flour, baking soda and salt. In large bowl using hand-held mixer set at medium speed, cream butter with the sugars for 2 to 3 minutes, until light and fluffy. Beat in the egg and vanilla.
3. Reduce speed and beat in the flour mixture until just combined. Stir in the flour, white chocolate and macadamia nuts.
4. Using 1 Tbls. dough, roll dough into ball between palms of your hands. Place the ball on the baking sheet, leaving 1 inch between the cookies. Repeat for each cookie. With moistened palm, slightly flatten the cookies. Bake 9 to 12 minutes, until lightly golden. Using a spatula, transfer the cookies to a wire rack and cool completely.
Alternatively, make BIG cookies: form cookies using a slightly wet 1/4-cup measurement cup, keeping the cookies 3 inches apart. Flatten only slightly with moistened palm, since the cookies spread while
baking. Bake 20 to 25 minutes, until golden. Remove from oven, leave on sheets five minutes, then transfer the cookies to a wire rack using a spatula and cool completely. Yield: about 30 dozen small ones, or 8 big ones