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Thursday, July 28, 2011
Recipe / Cookie Recipe: Chunky white chocolate and macadamia cookies
Posted By Priscilla Tsai on Thu, Jul 28, 2011 at 11:50 AM
If you're looking for chunky and chewy white chocolate and macadamia cookie, I've got a recipe for you.
These cookies turn out super thick, and are just so-slightly toasty brown in color. Full of chopped macadamia nuts and white chocolate chips, they are slightly salty and plenty sweet.
I replaced the butter in the original recipe with butter-flavored Crisco. I know what you are thinking. "Gross!!!" right? Sure, shortening isn't as pure as butter, but it definitely helps cookies keep their shape and helps achieve a chewy texture.
White Chocolate and Macadamia Cookies
Ingredients
1 cup butter-flavored shortening
3/4 cup packed brown sugar
1/2 cup white sugar
1 egg
1 1/2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup white chocolate chips
7 ounces macadamia nuts, chopped
Directions
1. Preheat oven to 350 degrees F (180 degrees C). Lightly grease cookie sheets.
2. Beat shortening until soft and creamy. Gradually add the sugars and beat well.
3. Add egg and vanilla and beat well.
4. Combine flour, soda and salt; gradually add to butter mixture beating well after each addition. Stir in chips and nuts.
5. Drop dough by rounded teaspoonfuls onto lightly greased cookie sheets. Bake for 10-12 minutes or until done. Remove to wire racks to cool.
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