Thursday, July 2, 2009

The One That Made Me Waver


Is it summer yet? It's hard to tell with the odd weather we've been getting so far. It's been a rather wet one this year, with lower than average temperatures. However, last week we were greeted with stifling temperatures, hot enough to drive me out of the kitchen, lest I want to really push the limits of my small apartment and bring the temperature to 30+ (I really didn't). It has also meant that I've been on summer mode for the past little while, taking on a more laissez-faire attitude and just enjoying the fresh produce that has greeted me at the market. Who needs to cook when you can wash and eat, right?

But cooler temperatures this week and an itch to go back into the kitchen produced cookies this week. A couple of weeks ago, a coworker was telling me how she was craving white chocolate macadamia cookies. White choco macadamia she wished for, white choco macadamia she got. Personally I've never been a huge fan of the cookies themselves since I'd more partial to the good old fashioned chocolate chip cookie. But one bite of these cookies may have been enought to convert me. Decadently chewy with the right amount of sweetness and the butteriness of the macadamia, these cookies are absolutely heavenly and have quickly skyrocketed to the top of my list of favourite cookies. Chocolate chip, move aside 'cuz you have some serious competition


White Chocolate Macadamia Nut Cookies
Makes about 3 dozen

2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup butter, at room temperature
1 cup packed brown sugar
1/4 cup white sugar
1 egg
1 egg yolk
1 tablespoon vanilla extract
1 cup macadamia nuts, roughly chopped
1 1/4 cups white chocolate chips

Preheat the oven to 325°F. In a small bowl, sift together the flour, baking soda and salt. Set aside.

In a medium bowl, beat together butter and sugars with a mixer until creamy, about 2 minutes. Add in eggs and vanilla extract and beat until well incorporated, about 2 to 3 minutes on medium-high speed.

Gradually add the flour mixture and mix on slow speed until just incorporated. Stir in the macadmia nuts and white chocolate chips. Drop by heaping spoonfuls onto a lined baking sheet, about 2 inches apart.

Bake for 12-14 minutes or until the edges look golden brown. Don't worry if it looks really soft; the cookies will set as it cool (you don't want to overbake them!). Cool on the baking sheet for at least 4-5 minutes (so cookies can set) before moving to a rack to cool completely. Enjoy with a cold glass of milk!


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