If my husband goes to the grocery store he inevitably comes home with a bag of Pepperidge Farms, Tahoe cookies. I decided that he deserved a homemade version after being my number one taste tester all year long. Every week I send him the pictures I take for either a, “Looks great, babe” or a “maybe try this”. I do not commit to a recipe or cookie until he tries it. I’m sure being forced to eat a different cookie each week has been so daunting for him, but he has handled it with dignity and grace. I’m just kidding he loves it, but I wouldn’t have stuck with it or maybe even done it in the first place if it wasn’t for him.
For this week I used a recipe from Sally’s Baking Addiction and altered it slightly by reducing the white chocolate and adding chocolate chunks. I used a semi-sweet chocolate bar, which I chopped. The whole 4 oz. bar ended up being about a 3/4 of a cup which was the perfect amount. I added the same amount of white chocolate chips so they were perfectly proportioned. This dough needs to chill for awhile, so I made it later in the evening and let it chill overnight. If you do this, it needs to sit out for a little while before you scoop and bake. As always, enjoy!!
White Chocolate Chip and Chocolate Chunk Macadamia Nut Cookies (for original recipe, click here)
- 2 cups and 2 Tablespoons all purpose flour
- 1 teaspoon cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter melted and slightly cooled
- 3/4 cup packed brown sugar
- 3/4 cup white granulated sugar
- 1 large egg plus 1 egg yolk
- 1 and 1/2 teaspoons vanilla extract
- 3/4 cup white chocolate chips
- 4 oz. semi-sweet chocolate bar, chopped
- 1 cup chopped dry roasted, salted macadamia nuts
What to do…
- In a bowl, whisk the flour, cornstarch, baking soda, and salt together. Set aside.
- In a large bowl, whisk the melted butter, brown sugar, granulated sugar, egg, egg yolk, and vanilla extract together until combined.
- Pour in dry ingredients and mix everything together until combined.
- Add the white chocolate chips, chocolate chunks and macadamia nuts.
- Cover and chill the dough in the refrigerator for at least 2 hours. If chilling for longer than 2 hours, allow to sit at room temperature for at least 20-30 minutes before rolling because the dough will be quite hard.
- Preheat the oven to 350 degrees Fahrenheit.
- Roll cookie dough into balls, about 1-1.5 Tablespoons of dough per cookie (I used a small cookie scoop to scoop the dough), and place about 3 inches apart on parchment paper lined cookie sheet.
- Bake for 12-13 minutes. The cookies should be very lightly browned on the edges.
- Remove from the oven and allow cookies to cool on the cookie sheet for a few minutes before transferring to a wire rack to cool completely.