I made a recipe of white chocolate macadamia nut cookies for Scott before I started this blog. They are his favorite kind of cookie, and I believe that was the clincher when he was making up his mind to propose. I wish I knew exactly what recipe that I used back then, because from what I remember, they turned out pretty darn near perfect.
But, this is about trying new things, right?
He’s been asking me to make these for a while, and I keep deflecting his request. I thought it was about time that I made him some. We didn’t have any white chocolate chips on hand, so off to the store, and I decided to follow the cookie recipe on the back of the package. I used Hershey’s chips, and this is their recipe for “Perfect White Chocolate Chip Cookies”.
What you need:
1 cup (2 sticks) butter or margarine
2 cups sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
¾ cup Hershey’s Cocoa
1 teaspoon baking soda
½ teaspoon salt
2 cups (12oz package) white chocolate chips
And here’s what you do:
- Heat oven to 350 degrees
- Beat butter and sugar in large bowl until creamy. Add eggs and vanilla; beat until light and fluffy. Stir together flour, cocoa, baking soda, and salt; gradually beat into butter mixture. Stir in white chips. Drop by rounded teaspoonfuls onto greased cookie sheet.
- Bake 8 to 9 minutes. (Do not over bake. Cookies will be soft. They will puff while baking and flatten while cooling.) Cool slightly; remove from cookie sheet onto wire rack. Cool completely. About 4 ½ dozen cookies.
What I did:
I omitted the cocoa and added 1 ½ cups of chopped macadamia nuts (pre-chopped. I was feeling lazy, apparently). I also doubled the recipe because Scott asked me to. We now have nearly 10 dozen cookies that he has to eat before I bake next weekend. I think we’ve given away almost 2 dozen already.
Now, after last week’s debacle, I was determined not to let them over bake this time. I actually followed the instructions and put the dough on the sheets in rounded teaspoonfuls. And I watched every cookie sheet like a hawk while I baked. Yes, I was sitting on the floor of my kitchen at one point, watching them bake. Yes, I realize that there is something wrong with me.
I didn’t grease the cookie sheets. A sheet of parchment is a great replacement for baking spray!
As I was transferring some of the cookies to his treat container, Scott grabs a stack of about five cookies and starts munching away. His excuse for eating so many? “They’re small, so I have to eat more of them for it to count as one or two cookies.” Sure, Honey.
They’re a little flat for my taste. I was a little surprised by the amount of flour used in this recipe. It definitely should have been more to make the cookies puffier. My friend Cathy bakes a test cookie when she is making a batch, and I think that is a brilliant idea. That way, I know exactly how it will turn out, and I can adjust ingredients accordingly.
At the end of the day, I don’t think that I will keep this recipe. I’ve had cookies turn out better than this.
Until next time,
Peace, Love, and Cupcakes