macadamia nuts | Food Goes Here

these cookies have survived a trip to iraq, and still managed to be tasty. i think that says a lot.

originally posted 9/26/2008

white chocolate macadamia nut cookies

mmm

I’ll be honest: most peoples’ cookies suck. There, I said it. And deep down, you know it’s true too. I don’t consider it my job to educate the world on how to bake a proper cookie. However, if you want to know how to make cookies that are actually good, please read on.

*I like soft and/or chewy cookies, so that is what I strive for. They’re just better. Fuck those cripsy cookies (unless it is supposed to be crispy like a ginger snap, butter cookie, or wafer type).

283g unsalted butter. Softened (not melted. don’t melt your butter for cookies ever. if you do, then you are retarded. and use butter, not margarine or crisco)
200gfirmly packed brown sugar
100g granulated sugar
2 large eggs
1 tsp vanilla extract
1 tsp baking soda
1/2 tsp salt
353g all-purpose flour
11 (or 12 oz depending on the manufacturer) of white chocolate chips
1 cup chopped macadamia nuts.
(yes, these are expensive cookies to make. but they are worth it)

Heat the oven to 350F.

Now stay away from the oven. It will be hot over there. Extra heat will cause the butter to be warm. Warm butter will cause the cookies to run. Runny cookies are not soft cookies. And you know how I feel about non-soft cookies.

Cream the butter and sugars. -> Use a mixer to blend the butter and sugar until they come together and form a “creamy” consistency. It won’t really be creamy as the sugars will not have dissolved, but it will look that way.

Add in the eggs and vanilla. Mix until combined.

Mix in the baking soda and salt.

Mix in the flour, one cup at a time. You can add it in all at once. But it is slightly easier if you add it in by the cup.

Stir (use a spoon) in the white chocolate chips and chopped nuts.

Drop mounds of dough about 2in in diamater across on a cookie sheet. You can make them bigger or smaller; however, the cooking time will be off, and you will be on your own. Unless you have very large cookie sheets, 6 cookies to a sheet, no more, no less.

Bake for 7-9 minutes or until the edges of the cookies are golden brown. Should you wait until the tops are golden brown, the bottoms will be burnt. If you like cookies like that, then there is something wrong with you.

Smack the cookie sheet against the stove in order to flatten the cookies. The immediately transfer cookies to a sheet of wax paper. It will help absorb excess moisture from the bottom of the cookie. If you use a wire rack the cookies may not be firm enough at this point to support themselves.

Let sit on wax paper for one to two hours. Store in an air tight container for up to three days.