The best delicious White Chocolate Chip With Macadamia Nut Cookies recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this White Chocolate Chip With Macadamia Nut Cookies recipe today!
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1/2 c (1 stick) unsalted butter,
-cut into 1/4ths, room
Temperature
1/3 c Sugar
1/3 c Firmly packed golden brown
-sugar
1 lg Egg
1 ts Vanilla extract
1 c All purpose flour
1/2 ts Baking soda
1/4 ts Salt
6 1/2 oz White chocolate, coarsely
-chopped
And finally, take out a
-loan, and get:
3/4 c Macadamia nuts, halved
FROM: Jean Cody (Home Sweet Home?? This place is a ZOO!! (Rochester,
NY) (1:260/250))
This makes about 8, so gather the following stuff:
Let’s see…turn to page 97…….
Preheat oven to 375 F, and lightly grease 2 cookie sheets.
In a food processor using steel blade, blend butter, sugars, egg, and
vanilla until fluffy, stopping once to scrape the sides of the bowl, about
1 minute. Add flour, baking soda, and salt and mix until just combined
using 2 or 3 pulsed things; do not over-process. Transfer to large bowl and
stir in chocolate and nuts….
Mound dough by 1/3 cupfuls onto prepared cookie sheets, spacing about 2
inches apart. Bake until light brown around the edges, about 15 minutes.
Cool on the cookie sheets about 3 minutes. Transfer to rack and cool
completely.
You don’t need me to tell you what to do next………
Might as well go all out with….WHITE CHOCOLATE AND MACADAMIA BROWNIES
WITH HOT FUDGE SAUCE…..be sure and save these for company…..all
knowing grin…….
1 C unbleached all purpose flour 1/4 t salt 2 large eggs at room
temperature 1/2 C sugar 7 oz of white chocolate, chopped then melted 1/2 C
(1 stick) unsalted butter, melted 1 t vanilla extract 1 C chopped macadamia
nuts. If they are salted, wash them and pat dry…. 5 oz white chocolate,
coarsely chopped (in addition to above) Hot fudge sauce….recipe
follows….
Preheat oven to 350 F and butter and flour 9 x 13 baking pan. Sift flour
with salt into bowl. Using electric mixer, beat eggs in a large bowl until
frothy. Add sugar 1 T at a time and beat until pale yellow and slowly
dissolving ribbon forms when beaters are lifted. Gently fold in melted
chocolate (mixture may lose volume, which is ok cause this gets loud). Add
melted butter and vanilla and stir well. (Don’t worry if mixture looks
curdled….I swear that’s what it says). Fold in flour, then nuts, and
chopped chocolate. Pour batter into prepared pan. Bake until toothpick
inserted in center comes out not quite clean, about 25 minutes; do not
overbake. Cool and cut into serving size pieces, about 2 feet square, and
top with sauce…….that’s next:
HOT FUDGE SAUCE
3/4 C whipping cream…if confusion, heavy cream 1/4 C sugar Turn to page
145…..we are really lucky, the magazine is only 147 pages….. 5 oz
bittersweet or semisweet chocolate, chopped 2 T unsalted butter 2 T light
corn sysop…I mean syrup
Cook cream and sugar in heavy, small saucepan over low heat, stirring until
sugar dissolves. Add chocolate and stir until melted and smooth. Add
butter and corn syrup, stirring until butter melts……..done deal….
** -= this comes from the bottom of the files of Shelley Rodgers =-
Yields
8 Servings
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