White chocolate is also commonly used during Christmastime. It represents a wintry look on any dessert and easily welcome on their dinner table. I like white chocolate and milk chocolate and I always try to use these two chocolates in most of dessert during this period. My son and I are the only one to eat these chocolate but not my husband, he prefers dark chocolate.
Almost every Christmastime I always made milk chocolate cookies to serve my guests but this time I made white chocolate cookies. I thought that the batch of cookies will last for the whole holidays but I was wrong. My husband was so proud of my cookies that he gave some much of cookies to some of his good friend’s children. It is okay, it is a time to give and share. I have to make more to share with my son.
Makes approx. 80 cookies
2¼ cups white chocolate square, coarsely chopped
1½ cups coarsely chopped macadamia nuts
3 3/8 cups all-purpose flour
3 large eggs
1½ teaspoons baking soda
¾ cup white sugar
1½ cups firmly packed light brown sugar
1½ cups salted butter, softened
3/8 teaspoon salt
3 teaspoons pure vanilla extract
Preheat oven to 350°F. Line 3 cookie sheets with parchment papers. Set aside.
In a bowl with all-purpose flour, salt and baking soda and whisk well. Set aside.
In a stand mixer or hand mixer cream the butter, raw sugar/granulated sugar and light brown sugar and beat at medium-high speed until it forms a grainy mixture. Scrap down the butter mixture from all the sides of the mixing bowl. Add vanilla extract and egg one at a time until well combined. Reduce speed to medium and gradually add in the flour mixture in batches into the butter mixture. Mix well. Add in the white chocolate and macadamia nuts and blend on low speed until just incorporated. (Make sure you do not over-mix.)
With a tablespoon scoop a heap spoonful of the cookie dough onto the lined baking sheets and drop each scoop about 2 inches apart from each other in a single line. Transfer the baking sheet to the preheated oven and bake for 10-12 minutes or until the cookie is lightly golden brown on the top. Bake one tray of cookies at a time.
Remove the tray from the oven and cool the cookie in the baking sheet for 5 minutes on the wire rack and then transfer each cook to the wire rack to cool down completely. You can store the cookie in a air-tight container for at least 2 plus weeks.