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Tuesday, January 22, 2013

C is for Cookie

And these White Chocolate-Macadamia Nut Cookies found in the pages of the December 2012 issue of Saveur are good enough for me--and just about everyone I know, as I gave most of them away so as to avoid devouring the entire utterly scrumptious batch! We added peanuts into the mix, and I suggest you do too.

White Chocolate-Macadamia Nut Cookies
2 cups flour
1 tsp. kosher salt
¼ tsp. baking soda
1½ cups packed light brown sugar 1½ cups sugar
16 tbsp. unsalted butter, softened
2 eggs
1 tbsp. vanilla extract
1½ lb. roughly chopped white chocolate
1 lb. roughly chopped roasted and salted macadamia nuts

1. Whisk together flour, salt, and baking soda in a bowl; set aside. In a large bowl, beat sugars and butter on medium speed of a hand mixer until fluffy, about 3 minutes. Add eggs one at a time, beating after each addition until smooth; beat in vanilla. Add dry ingredients, and beat until just combined; stir in chocolate and nuts.

2. Heat oven to 325°. Using a 1-oz. ice cream scoop or 2 spoons, portion and shape dough into balls, and place balls 2½" apart on parchment paper-lined baking sheets. Bake until golden brown, about 14 minutes.

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