White Chocolate Macadamia CookiesPosted: January 18, 2012 | |
White Chocolate Macadamia cookies are boring looking – just beige! But they can taste wonderful. This mad scientist baker was tinkering with recipes and came up with a variation on the standard that infuses the dough with the chocolate and nuts, and enhances it with a drop of almond extract. Try these, you’ll like ’em.
White Chocolate Macadamia Nut Cookies
- 1 cup butter (2 sticks), softened
- 3/4 cup packed light brown sugar
- 1 cup white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup coarsely chopped macadamia nuts (plus “crumbs”)
- 1 cup coarsely chopped white chocolate (plus “crumbs”) – About 2 large bars (7-8 oz total) Pick a really good brand. I used Green & Black’s which actually has cocoa (30%) and vanilla flecks in it.
- Preheat oven to 350 degrees F
- Chop the white chocolate. Pick out the larger pieces and set aside in a small bowl. Harvest the “white chocolate crumbs” to get about ¼ cup.
- Chop the macadamia nuts into halves and quarters. Take the small bits that break off (macadamia “crumbs”) and harvest into a small bowl to get ¼ cup.
- Take the nut and chocolate crumbs and pulse in food processor with 1 cup flour to infuse the flour. Mix all the dry ingredients: Flour, baking soda, salt.
- In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the eggs, one at a time, then stir in the vanilla and almond extracts.
- Gradually stir dry ingredients into the creamed mixture. Mix in the macadamia nuts and white chocolate. Drop dough by tablespoon (or small ice cream scoop) onto ungreased cookie sheets. Flatten slightly with back of spatula.
- Bake for 10-12 minutes in the preheated oven, or until just turning golden brown. Don’t over-bake – These are better when soft.