Friday, August 9, 2013
white chocolate and macadamia dark chocolate cookies.
For someone born in the era of technology, I am ridiculously inept at dealing with all things related computers and the internet. This morning, I tried to give this blog a new look, adding headers and backgrounds and such, but I just couldn't customize them to fit properly. So after 2 hours of frustrated clicking and at least ten google searches that included stuff like "how to center blog header", I threw in the towel and reverted back to the basic template. Yes. Back to square one. (Computer geeks have always had my utmost respect, by the way.)
It was a harrowing stressful experience. And therefore I needed cookies.
I decided that I would make white chocolate and macadamia cookies again, but because I dislike repetition, I based them on a chocolate cookie dough this time, courtesy of Sally's Baking Addiction. Their claim to fame is being soft, thick and chewy; well I can back up the first two, but chewy- that's debatable. The dough is full of dark chocolate flavour and the white chocolate chips contrasts nicely against it in terms of flavour and appearance.
It's quite a good cookie. If only I had toasted those macadamia nuts in browned butter like last time...
And I made a giant one for myself. Baker's perks.
White Chocolate and Macadamia Dark Chocolate Cookies
adapted from here
1 stick butter
1/2 cup sugar
1/2 cup brown sugar
1 large egg
1 tsp vanilla extract
1 cup all-purpose flour
1/2 cup + 2 tbsp unsweetened cocoa powder
1 tsp baking soda
1/8 tsp salt
2 tbsp milk
1/2 cup white chocolate chips
1/2 cup coarsely chopped macadamias
Cream the butter and sugars until light and fluffy. Beat in the egg and vanilla.
Whisk the flour, cocoa powder, baking soda and salt together. Stir flour mixture into butter mixture. Stir in milk. Fold in white chocolate chips and macadamias. Chill dough for at least 2 hours.
Preheat oven to 350F. Prepare baking sheets.
Take 2 tbsp of chilled dough, roll into a ball and place on baking sheet. Bake for 12 minutes. Cool on baking sheet for at least 5 minutes before transferring to a wire rack to cool completely.