Tuesday, January 18, 2011

White Chocolate Macadamia Cookies


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This week has been incredibly busy for me; full of errands and appointments. It’s been pretty stressful, therefore I decided I needed a special treat; I went with my favorite cookies.

A few years ago, I worked with a girl named Zara. She was from Sri Lanka and was (and is) the most genuinely nicest person I have ever met to date. I never saw her upset, nor even irritated. She would often bring some kind of baked treat to our meetings; cupcakes, cookies, etc. One day she brought these cookies. I think they were gone within 10 minutes. Everyone loved them and no one could stop eating them. I begged her for the recipe and, lucky for me, she gave me a copy. Thank you, Zara, for the best cookie I’ve ever eaten.

Be careful if you make these, you won’t be able to stop eating them.



Zara’s White Chocolate Macadamia Cookies
Printer-friendly recipe
Yeild: 3 dozen cookies

1 c flour
½ tsp baking soda
½ tsp salt
½ c (1 stick) butter, softened
½ c packed dark brown sugar
¼ c granulated sugar
1 large egg
1 tsp vanilla
¾ c chopped unsalted macadamia nuts (rinsed and dried if salted)
6 oz bittersweet chocolate, chopped (or ~1 c chips)
6 oz white chocolate, chopped (or ~1 c chips)

Preheat oven to 375 F

Sift together flour, salt, and baking soda; set aside. In large bowl cream butter and both sugars. Add egg and vanilla, beat well. Slowly beat in flour mixture in 2 additions. Stir in nuts and chocolate with wooden spoon. Shape into balls on ungreased baking sheet 2 in apart. Bake 8-10 min, til edges are lightly browned. Cool 2 min on baking sheet, then transfer to wire rack to cool completely.


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