White Chocolate Chip Cookies

Here is another cookie recipe for you to try.  No, there are not one of my famous “Dream” cookies (with pudding mix), but the recipe does come from the same cookbook, “400 Sensational Cookies” by Linda J. Amendt.

My sister has made these White Chocolate Chip Cookies countless times for her boyfriend up at Oklahoma State University as “post-race” dessert (for those of you who don’t know, her boyfriend, Colby runs cross country and track for OSU). The secret which makes these cookies like none other are the toffee bits and touch of almond extract.  The unique flavor is a perfect combination in addition to the decadent white chocolate chips and macadamia nuts.  The texture yields a chewy, melt-in-your mouth, buttery and irresistible cookie.

What a perfect treat for a Hawaiian Luau.  (Macadamia nuts make me think of Hawaii.) If only we lived in Maui instead of Texas!  Enjoy 🙂

White Chocolate Chip Cookies
Ingredients
2 2/3 cups all-purpose flour
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, softened
1/2 cup vegetable shortening
1 cup packed light brown sugar
1/2 cup granulated sugar
2 eggs
1 tsp vanilla extract
1/2 tsp almond extract
2 cups chopped white chocolate or white chocolate chips
1 cup chopped roasted unsalted macadamia nuts (or walnuts)
1/3 cup toffee bits

Directions
1.  Preheat oven to 350 degrees F. Line cookie sheets with parchment paper.
2. In a bowl, whisk together flour, baking powder, baking soda, and salt until well combined. Set aside.
3. In a large bowl, using an electric mixer on medium speed, cream butter shortening, brown sugar and granulated sugar until light and fluffy, about 3 minutes.  Add eggs one at a time, beating well after each addition.  Beat in vanilla and almond extract.  Scrape down sides of bowl.  On low speed or using a wooden spoon, gradually add flour mixture, beating just until blended.  By hand, fold in chocolate and macadamia nuts.
4. Using a cookie scoop or spoons, drop tablespoonfuls (15 mL) of dough about 2 inches (5 cm) apart on prepared cookie sheets.  Bake one at a time in preheated oven for 10 to 12 minutes or until edges start to turn lightly golden.
5.  Immediately slide parchment paper onto a wire cooling rack.  Cool cookies for 5 minutes, then transfer from parchment paper to cooling rack and cool completely.

Yield: 3 1/2 dozen
400 Sensational Cookies by Linda J. Amendt

Related posts:

Leave a Reply

Your email address will not be published. Required fields are marked *