White Chocolate Macadamia Nut Cookies

CookiesLast 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!

INGREDIENTS

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

INSTRUCTIONS

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:

http://weekly.marc-ryan.com/2013/04/08/roasted-garlic-and-mascarpone-spread/

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    Cookbook author, entertaining expert, and Food Network winner Marc J. Sievers explores the tastes, flavors, and experiences Chicago has to offer. Here, your resident expert on all things fabulous, delicious, and inspirational shows you why Mr. Sinatra crooned "this is my kind of town!"
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    Marc J. Sievers

    Marc J. Sievers is an entertaining expert, savvy home cook, author of Entertaining with Love cookbook and entertaining guide, winner of Food Network's Bobby's Dinner Battle: Battle Chicago, and co-founder and Creative Director at Marc-Ryan Group. Marc premiered his own web series From My Kitchen to Yours, now in its second series, and began penning his weekly recipe and entertaining posts at Marc’s Weekly. Today Marc divides his time among his passions—recipe testing, writing, exploring Chicago’s fabulous flavors, leading culinary events with the likes of Williams-Sonoma and Crate & Barrel, and connecting with his fab foodie friends through his Cooking Tutorials. Please email any questions: hello@marcsievers.com

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