White Chocolate and Macadamia Nuts Cookies


     The other day my daughter asked me if I could ruin a white chocolate macadamia nut cookie for her. I accepted the challenge and for a few weeks I worked to develop this cookie recipe. The big challenge was to give the cookie dough flavor without masking the taste of the white chocolate and macadamia nuts.  After many tries I surprised my daughter
with this creation.

                  dessertsandgoodfood.blogspot.com
Ingredients:

2 1/4 cups all-purpose flour
2 tablespoon cornstarch
1/2 teaspoon salt
3 teaspoon baking powder


1 cup light brown sugar
1/2 cup granulated sugar
1 1/2 stick unsalted butter
1 egg, lightly beaten
1/4 teaspoon ground ginger 
2 teaspoons vanilla extract

 2/3 cup white chocolate chips 
1 cup macadamia nuts
Preheat the oven to 350°F

Set aside one baking sheet lined with parchment paper.

 In the bowl of a stand mixer combine the granulated sugar and light brown sugar.  Mix the two sugars well by hand before proceeding to the next step.

Add the butter and with the paddle attachment beat on medium speed until soft and creamy about 2 minutes.

Add the egg and mix on low until well combined. Then add the ginger and vanilla.  Mix on low until incorporated.

In a medium bowl mix the flour, salt and baking powder by hand. Sift the flour mixture into another bowl to be sure all the ingredients are properly combined.



Add the flour mixture into the sugar mixture in three separate additions.  Remove from the mixer prior to the last addition and finish the mixing process by hand. 



Fold in the white chocolate chips followed by the macadamia nuts.  

Drop a tablespoon of the batter into your hands and shape lightly into spheres (do not press). Transfer to one of the prepared baking sheets.  Make sure to space them about 3 inches apart.
Transfer the pan to the freezer for at least 20 minutes or until you are ready to bake them.
Bake at 350°F for 9 minutes. Leave on the pan to cool for 5 minutes

            Transfer the cookies to a cooling rack to cool completely, approximately 1 hour.

Store the cookies between sheets of parchment paper in a tin or in a plastic container with a tight-fitting cover.

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