Monday, December 17, 2012

White Chocolate Macadamia Nut Cookies

When I was a kid, the number of places that rivaled the Mrs. Field's cookie counter were few and far between. The smell of melting chocolate and sugar wafting out of the constantly churning ovens, the hustle and bustle of mall shoppers all around you, the fact that a trip to Waldenbooks was inevitably the very next stop. Yes, I'm a card-carrying 80s baby through and through. And nothing brings me back to those idyllic childhood moments quite like white chocolate macadamia nut cookies. Even before classic chocolate chip, these were my favorite cookies to buy from Mrs. Field's. Something about the milky chocolate mixed with salty nuts, butter, and sugar was just unbeatable. And so, when I found a recipe for them in this month's issue of Saveur, I immediately headed to the kitchen to whip up a batch. Get ready for some serious nostalgia. xo

White Chocolate Macadamia Nut Cookies
From Saveur, December 2012
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

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.

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.

Makes about 5 dozen cookies