Wednesday, June 10, 2009
White Chocolate Macadamia Nut Cookies
These cookies are the best ever. I know I say this for most of my recipes but I'm not kidding. The other day I drank the last Dr. pepper in the house.You see we never get soda, the only reason we had some was because of my party so when my sister got home from work and found this out she was furious to say the least. She said she had dreamed about Dr.pepper all day in her office and I had ruined everything. It seemed a little over the top to me but I guess she really loves Dr.pepper. So the next day I got her a case of Dr.pepper but she was STILL mad at me. So today I made her these cookies knowing this is her favorite combination ever and after I tasted one I knew this make up for the whole Dr.pepper incident. Sure enough I texted her with the news and told me on the spot that I was off the hook. So if you have some serious kissing up to do I would suggest these chewy cookies.
1/2 cup (1 stick) unsalted butter
3/4 cup packed dark brown sugar
3/4 cup sugar
2 large eggs
1 teaspoon pure vanilla extract
6 oz of white chocolate chips, or chunks
5 oz of macadamia nuts chopped(this is about 2 small bags)
2 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1 teaspoon fine salt
Evenly position 2 racks in the middle of the oven and preheat to 375 degrees F. (on convection setting if you have it.) Line 2 baking sheets with parchment paper or silicone sheets. (If you only have 1 baking sheet, let it cool completely between batches.)
Put the butter in a microwave safe bowl, cover and microwave on medium power until melted. (Alternatively melt in a small saucepan.) Cool slightly. Whisk the sugars, eggs, butter and vanilla in a large bowl until smooth.
Whisk the flour, baking soda and salt in another bowl. Stir the dry ingredients into the wet ingredients with a wooden spoon; take care not to over mix. Stir in the chocolate chips and nuts.
Scoop heaping tablespoons of the dough onto the prepared pans. Wet hands slightly and roll the dough into balls. Space the cookies about 2-inches apart on the pans. Bake, until golden, but still soft in the center, 12 to 16 minutes, depending on how chewy or crunchy you like your cookies. Transfer hot cookies with a spatula to a rack to cool. Serve.