Sunday, July 28, 2013
buttery white chocolate-macadamia drop cookies.
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These cookies are ah-maze-ing and would have been even better if I had not overbaked them. Lesson learnt: always keep your eyes on cookies especially when they're nearing done and not play candy crush. Yes.
They have incredible flavour, and the toasting of macadamias in butter beforehand is a genius genius idea. These are supposed to be chewy cookies and even though I clearly baked them for too long, the centres still retain their chew. Which, I must add, is an incredible feat. I mean, look at how browned these cookies are!
I had no idea that these would spread so much either. I feel like I've been reduced back to an amateur baker when I would constantly to produce nice round cookies because I couldn't gauge how far apart to space them. Oh well. Make myself another batch?
Buttery White Chocolate-Macadamia Drop Cookies
adapted from Simply Sensational Cookies
makes 25 to 30 3 inch cookies
1 cup unsalted butter, cut into chunks
1 cup coarsely chopped salted macadamia nuts
Scant 1 cup light brown sugar
2 tbsp light or dark corn syrup
2 tsp vanilla extract
1/2 tsp baking soda
1/2 tsp salt
1 large egg
1 2/3 cups all-purpose flour
1 1/2 cups white chocolate chips
Preheat oven to 350F. Prepare baking sheets.
Bring butter to a boil in a medium saucepan over medium heat. Gently boil for 3 minutes. Stir in macadamias and cook, stirring occasionally, just until the butter and nuts have browned. Immediately transfer mixture to a separate bowl to cool until just warm to the touch, about 10 minutes.
Stir in sugar, corn syrup, vanilla, baking soda and salt until combined. Stir in the egg. Fold in the flour and then the white chocolate chips until evenly incorporated. Let the dough stand for a few minutes if it's too wet. Drop the dough into 2 inch diameter mounds, spacing 2 3/4 inches apart, onto the baking sheets.
Bake for 11 to 15 minutes or until the cookies are just light golden all over and slightly darker around the edges. Cool cookies on baking sheets for about 2 minutes before transferring them to wire racks to cool completely.