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This recipe is part of Alice Medrich's Cookies and Brownies.

Macadamia and White Chocolate Chunk Cookies

Macadamia and White Chocolate Chunk Cookies

To say that any one recipe in Cookies and Brownies is more decadent than another would be a stretch. This macadamia and white chocolate chunk might be that one, but it's entirely dependent on the quality of your ingredients like with everything. Aside from white chocolate and macadamia nuts, there's only one substantial difference between this dough and a chocolate chip cookie.

That secret is ground oats. They give the cookie the crunchy texture and humble flavor of an oatmeal cookie contrasted with the creamy white chocolate and macadamia nuts. In fact, if I could add anything to this recipe, it might be to increase the oats a little bit (say, a tablespoon), but leave those whole. It would clue in your tasters to find a couple of flakes, and it might dry this very buttery cookie a bit.

A few notes about this recipe:

  • I assumed 1 c unbleached AP flour = 4.5 oz
  • I chopped white chocolate from a block, rather than use chips. Callebaut.
  • I used unsalted dry roasted macadamias, but I tossed them in a warm pan briefly with a little salt before chopping them. You can also taste your raw cookie dough for salt and add a little more if it's needed.
  • The recipe appears to make a very small amount of dough, but it makes a lot in the end. You want to form 1 T scoops, at the most.
  • Make sure you give the cookies the full 2" space to spread out. Even right out of the fridge these spread quite a bit.


Macadamia and White Chocolate Chunk Cookies
3/4 c rolled oats
3/4 c AP flour
1/2 tsp baking soda
1/4 tsp salt
8 T unsalted butter
1/3 c granulated sugar
1/3 c (packed) brown sugar, lump free
1/2 tsp vanilla extract
1 large egg
1 c coarsely chopped dry-roasted salted macadamia nuts
1 c white chocolate chips

Equipment
Food processor or blender
2 cookie sheets, ungreased or lined with foil

  1. Pulverize the oats in the processor or blender until fine.
  2. Add the flour, baking soda, and salt and pulse to combine. Set aside.
  3. Cut the butter into chunks and melt in a large saucepan over medium heat.
  4. Remove from the heat and stir in the granulated sugar, brown sugar, and vanilla.
  5. Whisk in the egg.
  6. Stir in the flour mixture just until all of the dry ingredients are moistened.
  7. Let the mixture cool for a few minutes if it is at all warm.
  8. Stir in the nuts and the chocolate chips. 
  9. Cover and refrigerate overnight.
  10. Preheat the oven to 325F. Position the racks in the upper and lower thirds of the oven.
  11. Remove the dough from the refrigerator to soften.
  12. Scoop rounded tablespoons of dough and place about 2 inches apart on the cookie sheets.
  13. Bake for 13 - 15 minutes, or until teh cookies are deep golden brown. Rotate cookie sheets from top to bottom and front to back about halfway through the baking time to ensure even baking.
  14. Use a metal pancake turner to transfer the cookies to racks to cool completely before storing or stacking.

Yield
Makes about 3 dozen cookies

Storage
May be stored, airtight, for several days

Source
This recipe comes from Alice Medrich's Cookies and Brownies, and is available on Purple House Dirt with permission from the author.