Almost every coffeehouse I worked at in the late 90’s made sure to offer four kinds of cookies: chocolate chip (of course), peanut butter, oatmeal raisin, and the very fancy (at least for suburban Minnesota) white chocolate macadamia nut....
Almost every coffeehouse I worked at in the late 90’s made sure to offer four kinds of cookies: chocolate chip (of course), peanut butter, oatmeal raisin, and the very fancy (at least for suburban Minnesota) white chocolate macadamia nut. Chocolate chip was my number one pick each time, and I never was a huge fan of the latter: the white chocolate was overly sweet, and the macadamia nuts were left in huge pieces that could crack a tooth. Years later when I was developing cookie recipes I finally found a white chocolate that I liked, and discovered that using that good chocolate and finely chopping the macadamia nuts so they weren’t so overwhelming made for a delicious cookie. I use it often; my Half-n-Half White Chocolate Raspberry Cookies which are another favorite. This cookie is based on my Chocolate Chip Cookie 2.0 recipe, with a small change: I use more brown sugar here than white sugar for a little more rich, caramel-y sugar profile to shine through. I also have a variation (see notes) that includes cacao nibs and orange, which I love equally as much as the original. The bitter complexity of the cacao nibs really balance the sweet […]
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