White Chocolate Macadamia Nut Cookies

It’s been a while since I baked something as simple as a single batch of cookies. I’d forgotten how relaxing it is. The measuring and sifting, scraping the mixing bowl over and over again…there’s a certain peacefulness in familiar actions.

prep bowls

White Chocolate Macadamia Nut Cookies

Recipe from AllRecipes.com

Ingredients:

  • 1/2 cup butter, softened
  • 1/4 cup and 2 tablespoons packed light brown sugar
  • 1/4 cup white sugar
  • 1 egg
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1-1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup coarsely chopped macadamia nuts
  • 1/2 cup coarsely chopped white chocolate

Directions:

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the egg, then stir in the vanilla and almond extracts. Combine the flour, baking soda, and salt; gradually stir into the creamed mixture. Mix in the macadamia nuts and white chocolate. Drop dough by teaspoonfuls onto ungreased cookie sheets.
  3. Bake for 10 minutes in the preheated oven, or until golden brown.

white choc mac nut

I only used 1 cup of flour, instead of 1 and a quarter…the dough was a little harder to handle, but I like my cookies soft and even a little gooey in the middle. To that end, I under-baked them a little bit. The centers turned out delightfully soft, the edges just lightly golden and crispy. I was actually really pleased with this recipe, and it reminded me of something from a while ago…

When I was in high school, our cafeteria was run by this lovely woman, Italian I believe, whose daughter was a year or two ahead of me at the school. This woman, along with her cafeteria staff, made THE most delicious chocolate chip cookies and sugar cookies. They were available, freshly baked every lunch period, for just 35 cents. I don’t know where else you could get a cookie that amazing for only 35 cents, but it was great. The cookies were sold in little wax paper envelopes, still warm, with grease from the butter (or more likely shortening) just slightly seeping through the paper. Perfectly round, gooey in the center, these cookies were the highlight of our lunch period. It got even better when we were seniors and allowed to eat our lunches outside on the school grounds. By grounds I mean two benches and a concrete gathering space next to the parking lot, but trips down memory lane are allowed some embellishment. We would take our lunches, buy our cookies (and sometimes chocolate milk or orange drink – Anne I’m talking to you!), and head outside to gossip without faculty supervision. It was a brief 40-ish minute respite from the school day that we thoroughly enjoyed, and one I remember fondly.

Funny how a certain food, a taste, or a smell can bring up something you haven’t thought of in while, isn’t it?

Chocolate Chewy Cookies (Whole Foods Copy Cat)

Have you ever had the Whole Foods flourless, chewy chocolate cookies? They’re GOOD. My coworker brought them to a work potluck a while back. I decided eventually I was going to have to bake them, even though my last gluten-free baking experiment was a disaster. These are more like meringues, and I love to eat meringues, so I thought they’d be more up my alley.

Chocolate Chewy Cookies

(I got this recipe from How Sweet Eats, who adapted it from bakespace)

12 oz powdered sugar

2 oz organic cocoa

1/4 teaspoon salt

3 egg whites

1 teaspoon vanilla

Preheat oven to 350.

Stir dry ingredients together in a stand mixer. Turn mixer on low and add egg whites one at a time – the batter will be very dry until the last egg white. Add vanilla and turn mixer on high for 2 minutes. This may take longer depending on your mixer, but you want a thicker batter with soft peaks.

Spoon batter onto a cook sheet. Bake for 15 minutes and let cool before removing.

NOTES: I’ve seen other versions of this recipe that recommend baking on parchment paper, and some that say be careful not to over-mix. Use your baking intuition and decide for yourself (kind of like “Use the Force, Luke!”).

I also think less powdered sugar would be a good call. Or maybe using dark chocolate cocoa powder? They were a little too sweet.