Thursday, June 6, 2013

My Family's favorite type of cookie...White Chocolate Macadamia Nut Cookies

Last weekend I went home for my youngest nephew's 2nd birthday party.  Although there was a lot of driving for one weekend, it was totally worth it!  In preparation for the trip, I whisked together some white chocolate macadamia nut cookie dough for brother and sister-in-law since I know its one of their favorite.  P.S. this is the first time I have ever made white chocolate macadamia nut cookies.  Saturday was crazy busy...waking up and baking cookies at 7, then made a quick trip to the farmer's market with my mom before heading to Charlotte for the day.

What can I say I am a total snob for North Carolina strawberries.

A little man after my own heart, my nephew started to dig into the side of the cake before he could even be sung happy birthday.

Okay so about the cookies...they were delicious and I don't really count white chocolate macadamia nut cookies in my top 5 favorite cookies, thus why I had never made them before.  They turned out chewy in the middle with the right amount of crunch on the edges.  Definitely a recipe to keep since who knew...apparently these are Charles' favorite type of cookies.  Oh the things you learn after 8 years...Enjoy!

Butter and sugar in goes the dry ingredient.  The cookies are simple, but the ingredients are so important.

base of the dough ready to go...not time for the extras.

The stars for these cookies...macadamia nuts

and white chocolate chips.

A little folding action in then into the refrigerator for at least 30 minutes.


I can't remember the last time I hand rolled cookies, but for some reason I just wanted these to be as close to perfectly round as possible.

White Chocolate Macadamia Nut Cookies: (recipe adapted from Kitchen Treaty)
1 cup (2 sticks) unsalted butter, room temperature
1 cup light brown sugar
3/4 cup granulated (white) sugar
2 large eggs
1 tablespoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon freshly ground nutmeg
1 1/2 cups white chocolate chips
1 cup coarsely chopped roasted salted macadamia nuts

1.  In the bowl of a stand mixer affixed with paddle attachment, beat the butter on medium speed until pale and fluffy, about 2 minutes (or use a large bowl and a hand mixer).

2.  Add the brown sugar and granulated (white) sugar and continue beating on medium speed for about 2 minutes.

3.  Add the eggs one at a time, continuing to beat each time until well-incorporated. Mix in the vanilla.

4.  In a medium bowl, sift together the flour, baking soda, salt and nutmeg.

5.  With the mixer on low speed, carefully add the dry ingredients to the wet ingredients and mix just until the ingredients are incorporated. Fold in the white chocolate chips and the macadamia nuts.  Cover the bowl with plastic wrap and let chill in refrigerator for at least 30 minutes.

6.  Preheat oven to 350 degrees F, and line a cookie sheet with parchment paper.

7.  Scoop a generous tablespoonful of the dough and roll into a ball.  Place dough ball about 1 1/2 inches apart on prepared baking sheet.

8.  Bake for about 10 - 12 minutes, until edges of cookie begin to turn golden brown. Remove from oven and let sit for 2-3 minutes on cookie sheet so the cookie can set. Carefully move to wire rack to cool completely.

9.  Cookies stay fresh when kept in a sealed container at room temperature for 3 – 4 days, or can be frozen for up to two months.

*Note cookie dough can be made up to 2 days in advance.

No comments:

Post a Comment