Friday, April 25, 2014

Macadamia Nut White Chocolate Chip Cookies

Recently I was asked to bake cookies for a family birthday party. The request included chocolate chip and oatmeal cranberry, but also macadamia nut white chocolate chip. Except I'd never made them before, so I needed to find a recipe that would be just as good as the others. And these really are. Soft and chewy, loaded with sweet white chocolate chips and studded with salty, almost creamy, macadamia nuts these might be a new favorite. I actually had to make them again since Dave only got the handful of "ugly" cookies from the original batch. I don't usually reach for a cookie with macadamia nuts, but I really like these cookies and am glad they were requested. Otherwise, I may have never decided to make them.

When looking for a recipe, I poked around the internet a bit before deciding to check out my King Arthur Flour Cookie Companion. Not sure why I didn't look there first because this recipe is perfect. Also a chewy version of their chocolate chip cookies, I made one adjustment to really load these cookies up with goodies. Instead of just 2 cups of chips and nuts, I did 1 1/2 cups each which means each cookie is packed with flavor and chunks of tasty nibbles. I also find these cookies are best with room temperature eggs. The cookies are fluffy and soft with a firm edge and chewy overall. Macadamia nuts are pricey, but for the the occasional treat, these cookies would be a great option for a little something different.

Macadamia Nut White Chocolate Chip Cookies

3/4 cup butter, room temperature
2/3 cup sugar
2/3 cup dark brown sugar
2 Tablespoons light corn syrup
2 Tablespoons apple cider vinegar
2 eggs, room temperature
1 Tablespoon vanilla extract
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
2 1/4 cups flour

1 1/2 cups macadamia nuts
1 1/2 cups white chocolate chips

In the bowl of a stand mixer fitted with the paddle attachment, or a large bowl with a hand held mixer, beat butter until creamy. Scrape sides of bowl. Add both sugars and beat until fluffy, scraping sides of bowl as needed.

Beat in corn syrup and vinegar. Then beat in eggs, one at a time. Beat in vanilla, salt, baking powder and baking soda. Scrape sides of the bowl.

Gradually stir in the flour until combined.

Gently crush macadamia nuts by placing them in a zip top bag, seal, and tap gently with a meat mallet.

Fold in nuts and white chocolate chips.

Using a medium cookie scoop, drop dough into parchment or Silpat lined baking sheets.

Bake cookies at 375 degrees F for 10 minutes, until just set (note: the centers may look underdone and that's ok).  Turn baking sheet 180 degrees halfway through. If using more than one sheet at a time, rotate positions in the oven for more even baking.

Remove from oven and let cool on pans for 2 minutes.  Then move to wire racks to complete cooling.

Makes 4 dozen cookies.

Happy Baking,
The Cookie Princess

Printer Friendly Recipe

No comments:

Post a Comment