This year I have decided to develop one new cookie recipe a week. Just think if you are a guest with us you will get to try something new every visit. This week’s cookie is a version of our popular Chocolate Chip Cookie. OK, I didn’t really stretch my creativity by using a recipe I know that guests love but thought it would be good to start with something familiar.
So instead of chocolate chips I used white chocolate chips and switched the pecans with macadamia nuts. This didn’t seem to be enough of a difference for me so I thought about what spice I could use to add a bit of an edge to the cookie. Ginger!
The first attempt was with ground ginger but it didn’t add quite enough “specialness” to the taste. Then I remembered that I had some crystallized ginger. This is what the cookies needed – and not in too large a quantity. After all we didn’t want it to be a Ginger, White Chocolate Macadamia Nut Cookie – way too long!
Recipe is below and on our Recipe page on our website. We hope you enjoy them!
- Ingredients Ready for Oven Cooling Cookies
WHITE CHOCOLATE MACADAMIA NUT COOKIES
2 ¼ cup flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground ginger
1/4 cup crystallized ginger, chopped fine
1 cup unsalted butter, softened
¾ cup white sugar
¾ cup light brown sugar, packed
1 teaspoon vanilla extract
2 large eggs
2 cups white chocolate chips
1 cup macadamia nuts, chopped
Directions:
Preheat oven to 375ºF. Line baking sheets with parchment paper or leave ungreased.
Combine flour, baking soda, salt, ground ginger and crystallized ginger. Mix well.
In a large mixing bowl beat the butter, white sugar and brown sugar with an electric mixer on medium speed until creamy. Add eggs, one at
a time, and beat until thoroughly mixed into batter. Stir in vanilla.
Add the flour mixture in thirds, beat until just mixed in after each addition.
Stir in the white chocolate chips and macadamia nuts.
