Two cookie posts in a row! Have I totally given up on veggies and devolved into a mouth-foaming, crazy-eyed sugar fiend? Rest assured, that was not my fate. I love making cookies (or bars) for my husband to take when he travels for work. So portable. So delicious.
These are the ultimate version of this popular cookie (for me anyway!). I got the recipe straight off Serious Eats, a food site that offers up tons of original recipes every week for things I always seem to want to eat right this minute (by the way, I have no relationship with Serious Eats...I just like it). The writer of this recipe promised a soft-in-the-center, chewy-on-the-caramelized-golden-edges kind of cookie, and she definitely delivered.
I love these. I forgot how good macadamia nuts are! A little pricey, but worth it. If you loved the Mrs. Field's or Otis Spunkmeyer version of this cookie back in the day. Make these! So much better. I wrote the recipe in my own words with the tiny minor changes I made, but check out the Cookie Monster column on Serious Eats for the original and more great recipes. PS, use really good chocolate (more on that below)!
Chewy White Chocolate Macadamia Nut Cookies
Adapted from Serious Eats
As far as changes go, I toasted the nuts (at 350F for 7 to 10 minutes, shaking once or twice), doubled the vanilla, chilled the dough (it must be very cold or it will spread more than you want it to) and made smaller cookies. Make them any size you want and bake a little longer, keeping a close eye out for any sign of over baking. I used Green & Blacks white chocolate bar, which is very tasty with little vanilla bean flecks. The gram measurement for the flour is based on Serious Eats' recipes which seem to use 5 oz flour per cup.
Yet another note: This is a really nice dough. I used some of it, minus the white chocolate and macadamia nuts to make some oatmeal raisin cookies, and they were awesome. I didn't measure anything; I add rolled oats, raisins and cinnamon until the dough was thick. I chilled it and baked until the edges were golden. They barely spread (flatten slightly for a rounder cookie) and were soft in the center, which I prefer.
Makes 24 to 32 cookies, depending on size
1 1/4 cups (175 grams) all-purpose flour
1/2 teaspoon kosher salt
1/2 teaspoon baking powder
4 oz (1 stick) unsalted butter, at room temperature
1/2 cup (100 grams) granulated sugar
1/3 cup (73 grams) light brown sugar
1 large egg
2 teaspoons vanilla extract
5 ounces white chocolate, roughly chopped
1 cup macadamia nuts, toasted and roughly chopped
In a medium bowl, whisk together the flour, salt and baking powder. With an electric mixer, cream the butter and both sugars on medium-high speed until light and fluffy, about 3 minutes. Add egg and vanilla and beat on medium speed until combined. Add flour mixture and beat on lowest speed until just incorporated, scraping down sides of bowl as needed. Add chocolate and nuts and beat on lowest speed until just combined or still in by hand if using a handheld mixer. Cover dough and refrigerate until very cold, preferably 2 hours or more.
Preheat oven to 375 F. Line a baking sheet with parchment paper and place rounded-tablespoon-sized balls on parchment about 2 inches apart. Immediately return unused dough to refrigerator or freezer. If it is not cold, cookies will spread too much. Bake in the center of the oven until edges and bottoms of cookies are just barely golden, 8 to 9 minutes. If ever there was a cookie to slightly under bake, this is it. Cool on baking sheet 3 minutes, then transfer to a wire rack. Repeat with remaining dough.