White Chocolate Macadamia Nut Cookies

By -
From The Joy of Cooking. Oh, my lord, these are delicious. And irresistible. And just what I wanted. And I can't recommend making them enough. Seriously. You should go make these right now.

2 1/2 sticks butter, softened but still cool (about 65 degrees)
1 1/3 C sugar
2/3 C packed brown sugar (I used dark brown sugar)
2 large eggs
1/2 t vanilla
2 1/2 C AP flour
1 t baking soda
1/8 t salt
1 C mac nuts, chopped
1 C white chocolate chips

Turn oven to 325 and place rack in the center of the oven.

In a stand mixer with paddle attachment, beat butter and sugars on medium speed until fluffy and well-blended. Add eggs one at a time and then add vanilla. In a separate bowl, whisk together the dry ingredients and then add to mixer, stirring until just combined. Turn speed to low and add nuts and chocolate chips.

Line cookie sheets with parchment (or use a silpat) and drop by the tablespoon-full 1.5 inches apart. These cookies will spread and will run into each other so be sure to leave plenty of space between rows. I did 10 cookies per sheet. Bake for 15 minutes and allow to stand on cookie sheet until slightly firm. Transfer cookies to cooling rack. These cookies will be thin, slightly crisp and yet chewy. And did I mention how good they are?

These can also be made as "monster cookies" by dropping dough by the 1/3 cup-full but that seemed a bit excessive to me. You would bake these for 15-17 minutes--perhaps longer--and then follow the same directions re: cooling.

One note to consider: as you start to get to the bottom of the bowl as you scoop your cookies, be sure to scrape up the dough from the bottom and incorporate it with the remaining dough or you will end up with about 4 cookies that have no nuts or chips in them. They still taste really good but without the goodies in them, they are just plain cookies.

Comments

Edana said…
I just randomly came across this blog while looking for other food-bloggers out there. These look delicious! And...so does pretty much everything else posted here! I'll have to try out some of you guys' recipes sometime.

http://edanacooks.blogspot.com/
4:34 PM
Post a Comment

Popular posts from this blog

Dayton's Famous Pine Club Salad Dressing

By -
Well, close enough anyway. The Pine Club is probably Dayton's most famous restaraunt--not that Dayton is some culinary mecca or anything. This dressing is traditionally served on an iceberg lettuce salad with grated carrot (boring). It's a shame, really, since the dressing is so good but that's why it's better to eat it at home on the salad of your choice. I like it over a green salad with blue cheese, apples/pears and toasted walnuts/pecans, it's good with pasta salad and it's also good on Isaac's broccoli salad. Serves approximately 8. 1 C vegetable/canola oil 3/4 C cider vinegar 1/3 C white sugar 1 tsp salt 2 tsp garlic powder 1 scant tsp red pepper flakes You can mix this one of two ways: either pour it all into a mason jar, put on the lid and shake the heck out of it or do it up with your stick blender. I recommend using the stick blender. Either way it's delicious. Refrigerate leftovers and note that it keeps pretty well. I think I had my...
Read more

Pesto Tortellini Salad

By -
Why don't we just re-name the blog "Recipes Kelly Stole from Isaac's" because I seem to have no other recipes amongst my repertoire. Sheesh. Again, this is not really a recipe, but this salad was, and still is, one of the biggest sellers at the restaurant. As with all of Isaac's recipes, I've drastically reduced the quantity from the original (5 lbs. of tortellini, anyone?) 1.5 lbs tri-colored cheese-filled tortellini (or regular white ones, whatever), cooked according to pkg directions and gently rinsed with cold water 1.5 medium-ish tomatoes, diced 1/2 medium-size red onion, diced 1/3 C black olives (do yourself a favor and get some decent olives) 2/3 C or so pesto (I did a mix of basil pesto and arugula pesto) Dump all ingredients into a bowl and stir until everything is well-coated by the pesto. This is tasty when served immediately but the flavor will continue to develop the longer it sits. As usual, I added 2 handfuls of chopped asparagus but wi...
Read more

mango soba update

By gwen -
A small note to those of us trying to eat more veg, as Kelly would say... this soba noodle salad is delicious with slaw replacing some or all of the noodles. I made it with just one little bundle of noodles, a whole bag of broccoli slaw, and half a bag of cabbage/carrot mixture, and it's great -- actually provides a delicious crunch and you don't miss the rest of the noodles. I cooked the chicken in a bit of the marinade, too, and diced it into the salad/noodle/mango mixture for some protein. Yum.
Read more