May
2, 2008
‘Disappearing’ 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 choppedDirections
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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#1 | Reply
Vegan white chocolate? Interesting.
These would be disappearing in my house for sure!
#2 | Reply
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. :)
#3 | Reply
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!!
#4 | Reply
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
#5 | Reply
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!
#6 | Reply
I like white chocolate in some things, and cookies like these certainly qualify. Strange that it disappeared, though. Maybe cut into larger pieces?
#7 | Reply
If I had those, they’d certainly be ‘disappearing’ ;]
#8 | Reply
triple the amount?
just a thought…
#9 | Reply
How about baking them for 5 minutes, then sprinkling the white chocolate pieces on top for final 5 minutes?
#10 | Reply
Beautiful looking cookies. Your blog is lovely.
#11 | Reply
Any substitute for the shortening? I really don’t want to use that if I can …
#12 | Reply
Butter. :) Cookies might be a bit flatter but they’ll taste just as good.