Amazing White Chocolate Recipe

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Gimme Some Cookies!

White chocolate marries beautifully with raspberries, cranberries, and citrus flavors and especially soft, yummy macadamia nuts.  It is not usually the go-to chocolate for pairing with other foods, but its sweetness makes it the perfect dessert chocolate.  While it is difficult to pair with many wine varietals, it is fantastic with dessert wines.  Pair it with dried fruits and nuts plus a late harvest Zinfandel for a magic dessert treat!

White Chocolate Macadamia Cookies

This is a classic use of white chocolate.  A moist, amazing cookie that shows off the lovely sweetness of white chocolate and the delicate macadamia nut—these are a sure bet favorite.



1 cup butter, softened
3/4 cup packed light brown sugar
1/2 cup white sugar
2 eggs
1/2 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup coarsely chopped macadamia nuts
1 cup coarsely chopped white chocolate


Preheat oven to 350 degrees F (175 degrees C)
In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the eggs, one at a time, 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.
Bake for 10 minutes in the preheated oven, or until golden brown.  Makes 4 dozen

photo courtesy of mamastephf.com



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