Week 51~White Chocolate Chip and Chocolate Chunk Macadamia Nut Cookies

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!!

xoxo,

K

White Chocolate Chip and Chocolate Chunk Macadamia Nut Cookies (for original recipe, click here)

Ingredients…

  • 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…

  1. In a bowl, whisk the flour, cornstarch, baking soda, and salt together. Set aside.
  2. In a large bowl, whisk the melted butter, brown sugar, granulated sugar, egg, egg yolk, and vanilla extract together until combined.
  3. Pour in dry ingredients and mix everything together until combined.
  4. Add the white chocolate chips, chocolate chunks and macadamia nuts.
  5. 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.
  6. Preheat the oven to 350 degrees Fahrenheit.
  7. 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.
  8. Bake for 12-13 minutes. The cookies should be very lightly browned on the edges.
  9. 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.

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