White Chocolate Macadamia Cookies

I know I have done this cookie over and over again – with lots of different recipes, but what the hell else are you going to do with macadamia nuts. I mean, really. It is a thing for a reason. I will try to find something else to do with because, dear lord, they are expensive – no, really expensive. And I cannot waste them. I store them in the fridge – like I do all my nuts – freezer or fridge. It makes total sense and saves a lot of money over time. D&D_1959

1 3/4 cups all-purpose flour
1/2 tsp baking powder
1/8 tsp baking soda
3/4 tsp salt
12 Tbs unsalted butter, room temperature
1 cup packed light brown sugar
1 large egg, room temperature
1 large egg yolk, room temperature
1 cup white chocolate chips – and a little more
1 cup salted Macadamia nuts, coarsely chopped – and a little more

Sift together over waxed paper the flour, baking powder, baking soda, and salt.

In the bowl of a stand mixer, beat butter, and brown sugar until light and fluffy – about 4 minutes. Beat in egg, then yolk, then vanilla until just creamy.  Add dry ingredients and mix until just combined. Using a spatula, add the white chocolate chips and Macadamia nuts, mixing well. Cover and refrigerate overnight.

Preheat oven to 375 degrees*. Line baking sheet with parchment paper. Scoop (#20) dough onto parchment about 3 inches apart. Bake for 12 minutes, turning half way though. Let cookies cool on baking sheet for a couple of minutes then move to a wire rack to cool completely.

Store in an airtight container at room temperature for up to 5 days. But they just do not last that long  – just saying.

source: Food & Wine

* this is a bit higher for cookies than then usual, but it seemed to work.

 

Chocolate Fudge Chip Cookies

I am, as I mention on a regular basis, not a huge chocolate person, but this looked like something everyone I know would like, so I decided to go for it. It falls in line with my “brownie” cookie phase that I have been working on for the last 6 months or so. While not a “brownie” cookie itself, the flavors will be similar and best of all, I have everything on hand to make it. My favorite kind of recipe. It helps that my freezer is mostly stocked with unsalted butter and chips of all flavors. Freezers are wonderful things … especially when you are cheap like me and buy things on sale that you will use later. Chocolate is not cheap, so I try to make sure to get the very good stuff on sale and then store it properly. Butter, another thing that is not cheap, is the same for me. I don’t really know what I would do if I ran out – to be honest, I can’t remember that ever happening. Guess that’s how you know you are a baker. I really like being a baker.D&D_1926

This is another Trisha Yearwood recipe, but I think I would try it no matter whose original idea it was. I’m pretty sure the Boy will be all over it. Hopefully all the choco-holics at the office will enjoy them as well.

1 cup unsalted butter, room temperature
1 cup sugar
1 cup light brown sugar
2 large eggs, room temperature
1/2 tsp vanilla
2 cups all-purpose flour
1 cup cocoa powder
1 tsp baking soda
1 tsp salt
1 1/2 cups chopped walnuts
6 ozs  semi-sweet chocolate chips
4 ozs white chocolate bar, chopped

Preheat the oven to 350 degrees F. Line baking sheet with parchment paper.

Sift together flour, cocoa, baking soda, and salt over a piece of waxed paper.

In the bowl of a stand mixer, mix together butter and both sugars until combined. Add eggs, one at a time and incorporate. Add flour mixture and just combine – do not over mix. By hand, mix in the walnuts and both chocolates until just combined.

Drop a 20 scoop of dough on baking sheet. Bake, turning the pan half way through, until cookies are set, about 12 minutes. And do it again and again until your are done. Yep.

Source: Trisha Yearwood
12 June 2017

Notes: Mixed up and baked up really easy. I let the dough sit in the fridge overnight so all I had to do was bake when I got home from work. I like to do this – mix one night – bake the next. Or alternatively, get dry ingredients together one day and then finish and bake the next day – especially for cakes. I learned this from my mom because she used to mix all the dry ingredients for banana nut bread that she made by the dozens for Christmas presents.

 

Salted White Chocolate Macadamia Nut Cookies

The Boy loves white chocolate chip macadamia nut cookies and I get that to a certain degree. This recipe intrigued me because of the flaky salt on top and, for me, that is always Maldon. This year is Maldon’s 135-year anniversary. To me that is just slightly, no, mostly,  amazing. But even better –  they have been harvesting salt in that area of England* since the Romans occupied the country. You just cannot beat that kind of history.dd_1781

When The Boy and I lived in England it was so strange to me to live somewhere where everything was pretty much older than everything in the United States. We lived in Coventry – in the Midlands, a lovely, if slightly industrial town, but there were some buildings in the City Centre that were medieval timber-framed houses and were beautiful and so close to the original St. Michael’s. The original St. Michael’s was destroyed during the Blitz of World War II, so they just left it that way. That was impressive and chilling at the same time. I would go shopping in the city centre and then just go hang out at the bombed out St. Michaels. I went into the new cathedral, but the part I liked best about the “new” version was the sculpture of Michael on the outside. It is pretty much just bad ass. But we all know Michael was the angel version of a total badass.dd_st-michael-devil-sculpture

How did this go from salt to Coventry and then to St. Michael? It got away from me. Just like the Doctor.

1/2 cup butter, room temperature
1/2 cup light brown sugar, packed
1/3 cup granulated sugar
1 egg
1 Tbs vanilla extract
1 3/4 cups all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup roughly-chopped macadamia nuts
1/2 cup white chocolate chips
Flaky sea salt – Maldon, my go to for flaky

Preheat oven to 350°F.

Over a piece of waxed paper, sift together flour, cornstarch, baking soda and salt. In the bowl of a stand mixer, use the paddle attachment to cream together the butter and sugar until light and fluffy. Add egg and vanilla, and mix until combined.

Add in the flour mixture until just combined. Stir in the chopped macadamia nuts and white chocolate chips by hand until combined.

Use a large cookie scoop or dishers as they are called, I used a #30 size. Place them on a parchment lined baking sheet. Sprinkle each with a bit of the flaky sea salt. Chill in the refrigerator for at least 10-20 minutes, or until the dough is chilled completely through. This is pretty important. Also just add a few white chocolate chips on the top just to make it look nice.

Bake for 10-12 minutes until the edges are just set.  Cool cookies on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.

Source: Gimmesomeoven  – Amazingly creative name, yeah, really amazing.

* Maldon is a town on the Blackwater estuary in Essex, England. It is the seat of the Maldon District and starting point of the Chelmer and Blackwater Navigation. It is most renowned for Maldon Sea Salt which is produced in the area.

 

Butter / Egg Usage – November 2016

4 November 2016 –  Walnut Tartlets – 16 Tbs (8 for crust / 8 for filling) / 1 large egg

4 November 2016 – Sour Cream Pecan Sandies – 8 Tbs / 1 large egg

4 November 2016 – Keebler’s Pecan Sandies – 8 Tbs / 1 large egg

12 November 2016 – Lemon Buttermilk Cupcakes – 1 large eggdd_1645

13 November 2016 – Parmesan Walnut Crackers –  8 Tbs

18 November 2016 – Nut Tassie Dough – 16 Tbs

18 November 2016 – Lemon White Chocolate Chip Cookies – 16 Tbs / 2 large eggs

23 November 2016 – Cornbread for Dressing, two pans – 2 eggs

23 November 2016 – Sugar Cookies with Hershey’s Kiss – 8 Tbs / 1 large egg

23 November 2016 – Butter Crust – 5  1/3 Tbs butter

23 November 2016 – Old-Fashioned Pecan Pie – 4 Tbs / 6 large eggs (yolks only)

23 November 2016 – Sunday Sweet Potatoes – 5 1/3 Tbs / 2 large eggs / 4 Tbs

24 November 2016 – Cornbread Dressing – 3 Tbs / 2 large eggs

25 November 2016 – Lemon Bars – 8 Tbs / 5 large eggs

 

114.9 Tbs butter = 14.3625 sticks = 57.45 ozs = 3.59 pounds

7 eggs

 

 Lemon White Chocolate Chip Cookies 

I never thought this recipe made any sense. I love lemons, I know that is astonishing to everyone that reads this. But I am not a huge fan of white chocolate, or any chocolate –  for that matter …. but these cookies really work in an amazing way. It makes stupid sense. And science is involved. Cool.

We can all thank Shirley Corriher* for this recipe. And we won’t even go into her biscuits – they are heaven. I guess why they are called “Touch of Grace” biscuits. They are pretty much amazing. Another amazing recipe that kind of makes not too much sense, but is sublime. dd_1648

1 cup unsalted butter, cut in 2 Tbs pieces, room temperature 
3/4 cup sugar
1 tsp salt
1 tsp light corn syrup – science
1/2 tsp lemon extract
zest of one lemon
2 large egg yolks – science, you’ll see
2 cups all purpose flour, spooned and leveled
1 cup white chocolate chips

In a stand mixer, cream butter, sugar, salt, corn syrup, lemon extract, and lemon zest until light and creamy. Add yolks, one at a time, beat until blended in thoroughly.

On low speed, add flour, scraping the sides and bottom of bowl. Stir in white chocolate chips. Divide dough and roll into log about 2 inches in diameter. Wrap each roll in plastic wrap and refrigerate at least 2 hours or overnight.

Preheat oven to 325 degrees. Cover baking sheet with parchment. Slice cookies into 3/8 inch slices and arrange 1 inch apart on the sheet. Bake until edges just beginning to brown, about 13 minutes. Cool on pan 2 minutes, then remove to cooling rack.

*Shirley Corriher is a scientist after all. Really, a biochemist from Vanderbilt. Holy hell. That is pretty much amazing. I first saw her on AB’s show – Good Eats  – that great Southern lady with the short grey hair and all the answers and so many science facts that it kind of scared me a bit.

But then I realized she had written two cook books. Cookwise: The Hows and Whys of Successful Cooking, and also Bakewise: The Hows and Whys of Successful Baking. But I fell in love with this recipe long before I knew of her cookbooks.

The Boy loves the recipe and asks me to make it on a regular basis and I completely understand. While you might think it is odd, as I first did, it comes together in, sigh, and amazing way. And who does not love a slice and bake cookie? They are pretty much my favorite kind of cookie. Yep.

Brown Sugar White Chocolate Macadamia Nut Cookies

D&D_1386

I do love my white china.

The Boy has always loved white chocolate macadamia nut cookies. But this time copious amounts of brown sugar will be involved – and no white sugar.  But I think that’s my favorite part of cookies is the brown sugar. It gives a bit of depth to a cookie.  I love a toll-house chocolate chip cookie, but to be honest, if I made it without the semi-sweet chocolate chips, I would still love it just as much, just because of the brown sugar taste. I always use light brown sugar. It is just a thing for me. You can always add a little molasses to it if you want to deepen the flavor.

I do think now I will be on the prowl for a brown sugar cookie. You know, something you roll and stamp out, but it might not be crisp like white sugar cookie. It might be a bit softer, but I’m sure it could really be tasty. That would really be nice, or amazing – yes, I am guessing amazing.

2 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
12 Tbs unsalted butter, room temperature
2 cups light brown sugar
2 large eggs, room temperature
2 tsp vanilla
1 cup white chocolate chips (Ghirardelli, of course)
1 cup coarsely chopped macadamia nuts (mine were salted, I saw no other kind – salt is never a bad thing)

Preheat oven to 350 degrees. Line baking sheet with parchment – as usual.

Over a piece of waxed paper, sift together flour, baking powder, baking soda, and salt. Set aside.

In the bowl of a stand mixer, cream together butter and brown sugar until fluffy.  Mix in eggs, one at a time. Mix in vanilla. Slowly incorporate flour mixture. Stir in white chocolate chips and macadamia nuts.

Using a cookie scoop+, space cookies on sheet about 2 inches apart. Bake for 12 minutes turning the pan half way through. The cookies should be set in the middle and gold on the edges.* Cool a couple minutes on baking sheet and cool completely on a wire rack.

Source: Baking Bites

Notes: * The original recipe had a longer time, but this is what worked for me.

+ How does one know the size of a cookie scoop? I have no idea, but this random tool seems to work out well for me. I’m guessing (totally guessing!) that is a smidge over a tablespoon, but to be honest, I am so not sure about that.

Cranberry White Chocolate Pecan Oatmeal Cookies

I thought this might be my longest recipe title for a cookie, but I now know that is not the case – just wait for it. I make cookies (or just bake) for people, it makes me happy – the Boy, friends, co-workers (who are also friends), and even occasionally I make something that the MotH* enjoys. This was a recipe I told my friend from Iowa about and made these cookies for them. As I have said many times, I do love a “breakfast” cookie (definition: any cookie w/oatmeal and nuts), but I have to admit that I was not sure about this recipe the first time I saw it about four years ago. I guess it was just the white chocolate, or any kind of chocolate for that matter,  because all the other flavors and the ones I added made this an instant favorite of mine, but I was still hesitant about the white chocolate. But once I tried these – thanks Dana! – I was so sold on them. They seem like a fall cookie, but as you can tell, I made them this spring for my Iowa friends – who I miss.

D&D_1305And I ate these cookies for breakfast. Yep. I did. Hello, oatmeal and pecans. Love me some “breakfast” cookies.

2/3 cup unsalted butter, softened
2/3 cup brown sugar
2 large eggs
1 tsp vanilla
1 1/2 cups old-fashioned oats
1 1/2 cups all purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/4 tsp freshly grated nutmeg – yes, freshly grated
6 ozs dried cranberries – yes, by weight
2/3 cup white chocolate chips (or a 4 oz bar chopped up) Ghirardelli as usual
1 cup chopped pecans, Renfroe’s as usual – local is best.

Preheat oven to 350 degrees. Over a piece of waxed paper, sift together flour, baking soda, salt, cinnamon, and nutmeg and then add the oats.

In the bowl of a stand mixer, beat butter and sugar together until light and fluffy. Add eggs, one at a time of course, mixing well after each and then add the vanilla.    Add flour mixture, which includes the oats, to the butter mixture in a few additions, mixing well after each. Stir in cranberries, white chocolate chips, and pecans.

Drop by rounded teaspoons (or cookie scoop) onto parchment-lined baking sheets. Bake for 10 – 12 minutes or until golden brown. Cool on a wire rack.

*Man of the House

Source: My friend Dana –  have no idea where she found this, and kind of don’t care. I like recipes from friends. We both added things to the recipe. She added cinnamon, vanilla, and walnuts. I added freshly grated nutmeg and pecans to replace walnuts because we have amazing local pecans, and kept the vanilla and cinnamon. Duh.

I think I could make these cookies every week and eat all of them, but I just do not.

White chocolate surprises me on a regular basis. I do not expect to like it, but there are several cases where I do.