Wednesday, October 29, 2008

White Chocolate Macadamia Cookies

Well, if you read this blog it looks like all I do is bake! It looks like we sit around here and eat cookies all day...but that is not really true. I am doing a Christmas cookie bake-along on a foodie board I belong to and this is this weeks offering...I am not the hugest fan of white chocolate chips in cookies, but I forged ahead because well, fair is fair right?
These were enjoyed by my husband and two teenage sons, one of whom despises nuts. I guess he does not hate Macadamia nuts! I also went out and spent too many $$$ on a bottle of Bailey's Irish Cream...I really think these cookies would be just fine with 1 1/2 t. of vanilla extract...but I felt obliged to follow the recipe exactly the first time around. I used a Tablespoon disher and ended up with about 6 dozen cookies.
Baking them for exactly 12 minutes yielded a perfect cookie for us, crisp around the edges and chewy in the center...I did use cake flour and I used Callebaut White chocolate chips that I had on hand,rather than chopping up the chocolate myself.
These are very sweet and very rich....I lined my baking pans with parchment paper....I use unbleached.

Not sure if I will make them again...but I had fun today baking these and reviewing the recipe....

Masterpiece White Chocolate Chunk Cookies

2 sticks (230 grams) unsalted butter, (16 tablespoons)
1 cup packed brown sugar
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla
2 tablespoons Bailey’s Irish Creme
3 cups cake flour (or sub, see bottom)
1 teaspoon baking soda
1/2 teaspoon salt (3/4 teaspoon if using unsalted butter)
1 cup chopped macadamia nuts, lightly toasted before chopping
9 ounces chopped up white chocolate

Preheat oven to 375 degrees F. In a mixing bowl, cream butter and both sugars. Beat in eggs, vanilla and Baileys. Stir or sift together cake flour, baking soda and salt. Stir in nuts and white chocolate. Drop dough by rounded tablespoons onto a parchment or “Reynolds Release” (that’s what I used today) lined pan. Bake for 11-13 minutes.

Makes 4 dozen

Cake Flour Sub: If you don’t have any cake flour around, you can use this substitution. For every 2 cups flour, the sub is 1 3/4 all purpose plus 1/4 cup cornstarch. This recipe calls for 3 cups of flour, so you’d want to use 2 1/2 cups plus 2 tablespoons all purpose flour and 6 tablespoons cornstarch.




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  1. They look really good, a cup of hot chocolate would go nicely with these!

  2. Linda, omg... you TEMPTRESS, you!

    Cookie perfection, oh ya!

    I'm definitely making these soon. They remind me of my favorite bakery-fresh cookies from the (now defunct I think) Blue Chip Cookie Company, they just used vanilla extract but same delicious combination.

    Thank you for sharing the recipe! ~m.

  3. Thanks my dears!

    Mary...I have to honestly say these cookies got better with of my kids is a big "nut hater", but loved these cookies. They remained crispy on the edges and chewy in the middle...nice for a change!