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‘Disappearing’ White Chocolate Macadamia Nut Cookies

White Chocolate Macadamia Nut Cookies

Continuing my strange cravings for chocolate and nuts…

I decided I wanted white chocolate macadamia nut cookies. I NEEDED white chocolate macadamia nut cookies. But I didn’t just stop there, I wanted to make my own vegan white chocolate as well. Ever since I saw the recipe over at BitterSweet, I knew I had to try it. I bought some cocoa butter and soymilk powder, waited far too long for them to arrive (needless to say this has been a long craving in the works). It was surprisingly easy to make, and when I chopped it up for the cookies and popped a few bites in my mouth, was ridiculously delicious. Definitely not the cheap white chocolate you’re used to buying in the stores.

When the cookies finally came out of the oven, the delicious cookies I had been craving for so long, I eagerly bit into one. And bit again. And again. Where was the white chocolate? I was getting crunchy bites of macadamia nut, but that creamy concoction I had sampled earlier? Nowhere to be found.

Hence the ‘disappearing’ white chocolate in the title of this post.

Yup, vanished. Melted into oblivion.

The cookies were surprisingly good, nonetheless, which is why I’m repeating the recipe here, but I’ve got to figure out where I went wrong with the white chocolate – what I need to change about it so that it actually lasts 10 minutes in a hot oven.

White Chocolate Macadamia Nut Cookies

Makes approximately 2-3 dozen cookies. Recipe from Betty Crocker.

Ingredients
1 cup packed brown sugar
1/2 cup granulated sugar
1/2 cup butter or margarine, softened
1/2 cup shortening
1 teaspoon vanilla
1 egg
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
6 ounces white baking bars (white chocolate), cut into 1/4- to 1/2-inch chunks
3 1/2 ounces (about 1/2 cup) macadamia nuts, coarsely chopped

Directions
Heat oven to 350°F. Beat sugars, butter, shortening, vanilla and egg in large bowl with electric mixer on medium speed until light and fluffy, or mix with spoon. Stir in flour, baking soda and salt (dough will be stiff). Stir in white baking bar chunks and nuts.

Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 10 to 12 minutes or until light brown. Cool 1 to 2 minutes; remove from cookie sheet to wire rack.

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13 CommentsLeave a Comment →

  1. 1
    Posted On May 2, 2008 at 9:57 am

    Vegan white chocolate? Interesting.

    These would be disappearing in my house for sure!

    Reply

  2. 2
    Posted On May 2, 2008 at 4:52 pm

    Sorry to hear that the while chocolate disappeared! Because it lacks milk solids, it has a higher percentage of fat (cocoa butter), which would explain why it might have melted more easily in your cookies. Glad to hear you still enjoyed them though. :)

    Reply

  3. 3
    Posted On May 2, 2008 at 4:57 pm

    The “essence” of it was still there though! I wonder if putting more soymilk powder in there would help? I’m surely going to try again!!

    Reply

  4. 4
    Posted On May 2, 2008 at 5:20 pm

    i have to say i’m not a fan of white chocolate. :( BUT..white choc macadamia is one of the best cookie flavours ever and i especially like crushing them up and eating it with a good vanilla ice cream. talk abt taking dessert to the ultimate level.

    those cookies look divine. wish i had some. x

    Reply

  5. 5
    Posted On May 2, 2008 at 6:00 pm

    I used to work for a coffee house/catering place and we made our own cookies, the white mac nuts were one of my favorites even though I’m not a huge white chocolate fan. These look amazing, I can’t wait to try!

    Reply

  6. 6
    Posted On May 2, 2008 at 6:20 pm

    I like white chocolate in some things, and cookies like these certainly qualify. Strange that it disappeared, though. Maybe cut into larger pieces?

    Reply

  7. 7
    Posted On May 2, 2008 at 8:32 pm

    If I had those, they’d certainly be ‘disappearing’ ;]

    Reply

  8. 8
    Posted On May 3, 2008 at 3:17 pm

    triple the amount?

    just a thought…

    Reply

  9. 9
    margie/mom
    Posted On May 9, 2008 at 11:25 pm

    How about baking them for 5 minutes, then sprinkling the white chocolate pieces on top for final 5 minutes?

    Reply

  10. 10
    Posted On June 13, 2008 at 9:56 am

    Beautiful looking cookies. Your blog is lovely.

    Reply

  11. 11
    Rebecca
    Posted On January 27, 2009 at 6:01 pm

    Any substitute for the shortening? I really don’t want to use that if I can …

    Reply

  12. 12
    Posted On January 27, 2009 at 6:26 pm

    Butter. :) Cookies might be a bit flatter but they’ll taste just as good.

    Reply

  13. 13
    Posted On March 7, 2014 at 9:49 pm

    I just baked some cookies with white chocolate toblerone that I chunked through the dough and the white chocolate disappeared from mine, too!  It was so disappointing.  I’d made cookies with the same recipe earlier and the white chocolate stayed in tact.  I made these ones much thicker though, so I had to bake them longer, which I guess is what happened.

    So disappointing, but this was the only thing that came up when I googled the phenomenon and it made me feel slightly less crazy.

    Reply

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