Thursday, July 7, 2011

White Chocolate Macadamia Nut Cookies

This recipe is definitely one of my new favorites. Other than palmiers (which I made the other day but was not impressed enough that I would bother blogging about it), white chocolate macadamia nut cookies are papa bear Bruno's favorite cookies. After having these, I almost have to agree with him. These cookies are both soft, melty and crunchy, giving them supreme dunkability. Milk and cookie harmony is an imperative quality for spending the night in my cookie castle (ergo my stomach), and these cookies d-d-definitely passed the test. 

2 sticks of unsalted butter, room temperature  
3/4 cup packed light brown sugar
1/2 cup white sugar (plus more for top of cookie)
2 eggs
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup crushed macadamia nuts
2 cups white chocolate chips

Nah da directions: preheat the oven to 350
1. Like almost every cookie recipe I know, begin by combining the butter and sugars until light and fluffy.

2. Then beat in the the eggs until a little smoother and fliffier.

3. Blend in the extracts

4. Combine dry ingredients in a separate bowl and then gradually add to the sugar/butter mixture (about 3 or 4 times) constantly scraping down the bowl between each adition.

5. If your nuts are still whole, pour them into a bag and crush them with a meat tenderizer. Then add the crushed macadamia nuts and chocolate chips to the dough and blend for about 5 seconds.

6. Cover a cookie sheet with tin foil and scoop the cookie dough (preferably with an small ice cream scooper with a release handle thing) into small balls. Try and make your scoops relatively small and far apart because the cookies spread out a good amount and tend to fall apart if they are too big.

7. Bake for 12 minutes. Emmediately after they have finished baking, sprinkle a pinch of sugar on top of each cookie.

inspired by this recipe

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