|White Chocolate Macadamia Nut Cookies|
I don't often think about these cookies, but whenever I eat a high quality one, I think to myself, "Mmmm...why don't I make these more often?" The problem is the availability of reasonably-priced REAL white chocolate. Don't even suggest I use those "white baking morsels." They end up scorched and hard in cookies. Uh-uh. I refuse. So, when I had $150 gift card to the King Arthur Flour website, I decided to go ahead and spend $9.95 of my money on a pound of Barry Callebaut white chocolate chunks.
Next, I found a recipe at my favorite recipe site, allrecipes.com. I read the reviews and followed some of the reviewers' suggestions, and came up with the recipe below. The white chocolate chunks are FANtastic, and the cookies are perfect. I think I'll be making these cookie again (especially since I have some of those expensive chunks left).
Oh, and a special note about macadamia nuts: be sure to taste one before adding them to your cookie dough. There's nothing worse than wasting expensive white chocolate by baking it into cookies with rancid nuts. Ugh. Believe me, I've done it. Taste the nuts first. Actually, that's probably a good rule to follow with all nuts. Once you know they're good, seal up the leftovers and freeze them. That's your best bet.
White Chocolate Macadamia Nut Cookies
--adapted from allrecipes.com
- 3/4 cup butter, softened
- 1/4 cup Crisco vegetable shortening
- 3/4 cup packed light brown sugar
- 1/2 cup white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups King Arthur Unbleached All-Purpose Flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup coarsely chopped macadamia nuts
- 1 1/2 cup coarsely chopped white chocolate