Monday, September 8, 2014

Recipe: White Chocolate Macadamia Nut Cookies

The weather has been pretty gloomy around here lately. It's wet and rainy, but this is my kind of weather! I know not everyone's crazy about rain showers and the end of summer, but that's okay because I have the perfect pick-me-up. Who doesn't love White Chocolate Macadamia Nut cookies?!

White Chocolate Macadamia Nut Cookies

makes 24 cookies

You will need:
  • 3 cups all purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup (2 sticks) *unsalted butter (room temp)
  • 1 cup packed light brown sugar
  • 2/3 cup granulated sugar
  • 2 large eggs (room temp)
  • 1 1/2 tsp vanilla extract
  • 1/2 tsp almond extract
  • 1 cup white chocolate chips
  • 1 cup coarsely chopped salted macadamia nuts
*If you do not have unsalted butter, it may be substituted with regular butter. However, omit the 1/2 tsp of salt.

Begin by preheating your oven to 325 degrees Fahrenheit and line two baking sheets with parchment paper or silicon mats.

In a separate bowl, mix together the flour, baking soda, and salt.

Cream together your butter, granulated sugar, and brown sugar until light and fluffyIt should look something like this. Make sure to use a rubber spatula to scrape the sides and bottom of the bowl.

Add your eggs, vanilla extract, and almond extract. Mix until well combined. Your mixture should loosen up a lot and become runny.

Add your flour mixture and mix until just incorporated. You do not want to over-mix. The dough should start forming right away and on it's own. Once combined, scrape the sides and bottom of your bowl.

Add the white chocolate chips and coarsely chopped macadamia nuts. Fold them in with a rubber spatula until they are thoroughly incorporated within your dough.

Gather two tablespoons of dough into a ball and tear it in half. Place the torn side of one half face down onto your lined cookie sheet, and place the other half on top with the torn side facing up, like shown above. These are rather large cookies so place them about 2 inches apart for spreading.

Bake your cookies for 12-13 minutes or until the edges are slightly golden. They will remain puffed up and appear undone when you take them out of the oven. Let them sit on the cookie sheet to cool for 10-15 minutes. The cookies' residual heat will finish off the insides and it will begin to flatten out. Transfer them onto a wire rack to finish cooling (but they taste the best when warm).

Quite a few people have been asking me for these lately, so I'm glad I finally found the time to make them!
The original recipe is not mine and I found it here. However, I did alter the ratios slightly and adjusted the proportions to fit my needs.
This is probably one of my favorite cookies to make and from what I've heard it's a lot of my friend's favorite too hehe.

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