Recently, I volunteered to bring a batch of homemade cookies to an event at work. Originally I thought I’d do chocolate chip cookies, but then I just thought, “I’m sick of doing those, I always do those. What else can I do?”
Also, I just wanted to have something new to blog about.
Flashback to the dining hall in college: they had really, really good cookies. Well, they were really good if you got them fresh, when they were soft and chewy and melted in your mouth. They weren’t so good if they had been left out too long and were hard as a rock, leaving crumbs everywhere and breaking your teeth. My friends and I were very good about reporting to the entire group the current status of the cookie supply so that everyone else could (a) stock up or (b) avoid them, based on whether they were soft or hard that day. The white chocolate macadamia nut ones were the best, in my opinion.
I wanted to make soft ones.
One quick search online and I had my recipe.
First, take some macadamia nuts
And chop them up. I probably should have used the food processor for this, but I wanted to use my pretty new cutting board.
Cream some butter and sugar together in a bowl.
Take an egg…
And some vanilla extract… (I am proud of this picture, by the way)
Add them to the butter-sugar mixture and beat until well-blended.
Mix together some flour, baking soda, and salt.
Stir the flour mixture into the creamed mixture. The recipe didn’t say to do this gradually, but I did because I always do. Otherwise you’ll get a cloud of flour when you turn on the mixer.
Finally, get your hands on some white chocolate chips.
And stir them into the dough.
Along with your chopped macadamia nuts.
Form the dough into balls
And bake them!
They seem to have turned out pretty well… and they are mysteriously disappearing from my baking rack!
Definitely a soft, chewy, sweet success. Recipe in Tastebook soon (click the widget on the right to see).