Chocolate Macadamia Cookies With White Chocolate Chunks
"The cookies are flavorful, without an overpowering sweetness or richness. The chocolate cookie dough bakes to buttery, crumbly texture, much like a shortbread. The macadamias add a rich nuttiness, and white chocolate imparts the sweetness.
The recipe is from Pillsbury Best Cookies Cookbook. They're listed as editor's favorite, and chocoholic's choice. The prep time was listed at 45 minutes, but it only took me 15. I avoided chopping the chocolate and nuts by buying white chocolate chunks (instead of bar chocolate), and putting the nuts into a plastic ziplock bag and giving them a good beating with a rolling pin. Be careful not to turn them into flour.
Next time I make them I will do half butter, half shortening, and add a teaspoon of vanilla. I used dutch process cocoa, since that's what was in the pantry."
- Ready In:
- 27mins
- Ingredients:
- 12
- Yields:
-
36 cookies
ingredients
- 3⁄4 cup firmly packed brown sugar
- 1⁄2 cup sugar
- 3⁄4 cup butter, softened
- 1⁄4 cup butter flavor shortening
- 1 teaspoon almond extract
- 1 egg
- 2 cups all-purpose flour
- 1⁄2 cup unsweetened cocoa
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 1 cup white chocolate chips or 6 ounces white chocolate baking bar, cut into 1/2 inch chunks
- 1 (3 1/2 ounce) jar unsalted macadamia nuts, coarsely chopped
directions
- Heat oven to 375°F.
- In large bowl combine brown sugar, sugar, butter, and shortening; beat until light and fluffy. Add almond extract and egg, blend well.
- In small bowl combine flour, cocoa, baking soda and salt. Add dry ingredients into the large bowl with the sugar, butter, egg mixture and mix well.
- Stir in white chocolate and nuts.
- Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets.
- Bake at 375 for 8 - 12 minutes or until set. Cool 1 minute. remove from cookies sheets.
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RECIPE SUBMITTED BY
I'm a web developer at a science magazine, The Scientist. I only started baking recently, around July 2007. My favorites are cream pies, and any kind of cookie. I also transitioned to a vegetarian diet in April 2007.
Right now my favorite cookbooks are Vegan with a Vengeance, and the Martha Stewart Baking Handbook. I've been slowly working my way through both of them. So far it's been a winner everytime from both.
