Last Saturday, I had a book signing at the NEW Williams-Sonoma in Lincoln Park. It was a huge success, we sold through all of my books! In addition, I was also in their fabulous new kitchen cooking up a storm. On the menu; White Chocolate Macadamia Nut Cookies and Garlic and Mascarpone Spread, both were a hit with customers and the entire staff. In fact, the cookies were such a hit, some crooned them a the BEST cookie they have ever tasted! Enjoy!
White Chocolate – 12 ounces, roughly chopped
Sugar – 1 cup, granulated (white)
Brown Sugar – 1 cup, light brown, packed
Flour – 2 cups, all-purpose
Cocoa Powder – 2/3 cups plus 1 tablespoon, unsweetened
Vanilla – 3 teaspoons, pure extract
Eggs – 2, extra-large, at room temperature
Butter – 2 sticks, unsalted, at room temperature
Sea Salt – 1 ¼ teaspoons
Baking Soda – 1 teaspoon
Dried Cherries – ¾ cup
Golden Raisins – ¾ cup
Macadamia Nuts – 1 cup, unsalted, whole
Preheat oven to 350 degrees.
In the bowl of an electric mixer fitted with a paddle attachment, cream together the butter and both sugars until light and fluffy, about 5 minutes.
Next, add the vanilla, then eggs one at a time, allowing each to fully incorporate.
Sift the dry ingredients together.
With the mixer on low speed, add the dry ingredients until just incorporated.
With a large wooden spoon, gently fold in the chocolate, raisins, cherries and nuts until evenly distributed.
Using a 1 ¾ inch metal scoop, scoop dough onto a parchment lined baking sheet. Note: (only 6 cookies with fit per tray)
With wet finger tips, slightly flatten the dough.
Bake for 16 minutes.
Remove from the oven and allow to cool slightly. Transfer the cookies to a wire rack to finish cooling. Repeat steps until all dough has been baked.
Makes 22 cookies
For the Roasted Garlic and Mascarpone Spread, click here:
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