Monday, October 24, 2011

White chocolate macadamia nut cookies

It's impossible to eat just one. They're soft and crispy, buttery and salty, loaded with white chocolate, semi sweet chocolate and macadamia bits. Pure heaven.

You must make these for your kids and your family. Heck, make them for yourself. They are the tastiest cookie you will ever eat.

I am done.

Go and bake.

White Chocolate and Macadamia Nut Cookies

2 sticks unsalted butter, room temperature
1 1/2 cups granulated sugar
1 cup brown sugar
2 eggs, room temperature
1 t. vanilla paste*
3 cups all-purpose flour
1 t. salt
1/2 t. baking soda
1 cup white chocolate chips
1 cup semi sweet chocolate chips
2.25 oz bag chopped macadamia nuts

Preheat oven to 350 degrees

1. Cream butter and sugars until fluffy
2. Add vanilla and eggs, one at a time, and beat well
3. Blend in flour, baking soda, and salt
4. Stir in chips and nuts
5. Drop by teaspoonful onto ungreased cookie sheets (I use a silpat.)
6. Bake for 10-12 minutes

*This is the best vanilla bean paste (see photo below.) It gives baked goods a much richer flavor because it's got all the vanilla bean specks in it. You can find it in gourmet foods stores or shops like Williams Sonoma or Sur la Table. It's $10.95 for the jar.

Note: you can use all white or all chocolate chips, too. We decided to mix it up.

Here's another tip: Make the entire batch and immediately stick half in a Tupperware container in the freezer. This is good for two reasons. One, you have some for later. And have some for later. Okay, I guess there is really only one reason to put something in the freezer.

Enjoy, my cookie loving friends.

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