White Chocolate Cranberry Macadamia Nut Cookies


Ok, so I may have just found my new favorite cookie (you know, for now). This cookie is buttery, rich, nutty, tart, sweet and chewy all at the same time. It is everything you could hope for in a cookie, in my humble opinion. These are great fresh out of the oven but that chewiness really develops as the butter and sugar in the cookies cools down after baking. I love my other white chocolate macademia nut cookie recipe and this one is quite similar, but the cranberry really takes it to another level! Also, there is no almond extract in this recipe (as in the other one) as I feel that would compete too much with the tartness of the cranberry.

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You think it looks good? It tastes even better!

I think that my favorite thing about this cookie is that juicy pop you get when you bite down on a piece of cranberry. And therefore it is worth noting that you will not get that same sensation if you opt to use dried cranberries instead of fresh or frozen cranberries. I stock up on fresh cranberries during holiday season and put a few bags in the freezer. A lot of stores will mark them down right after the holidays to move them out. Just pop an unopened bag in the freezer and it will keep up to a year! When you want to use frozen cranberries do NOT thaw them. Instead, measure out the amount that you need and run them under cool water in a colander and allow to drain. This will rinse off the icy coating on each berry but will not fully thaw them. Fully thawing them will result in a mushy bag of cranberries. When you want to use frozen cranberries in baking it is a good idea to chop them up a bit, at least in half, otherwise they have a tendency to burst inside your baked good leaving a mushy area. If you are substituting fresh berries for dried berries in a recipe realize that they are more tart and therefore you will want to increase the sugar in your recipe by about 2 tbsp sugar for each cup of berries. If a recipe calls for 1 cup of dried cranberries, you might want to increase your measurement of fresh berries because the dried ones are shriveled up and therefore more fit into a cup. I go with about an extra 1/4 cup for each cup (or just make 1 heaping cup).

This recipe is adapted from White Chocolate Macadamia Dreams on allrecipes.com

***PRINTABLE RECIPE (PDF WHITE CHOCOLATE CRANBERRY MACADAMIA NUT COOKIES)***

White Chocolate Cranberry Macadamia Nut Cookies

Ingredients:

  • 3 cups all-purpose flour
  • 1 tsp. baking soda
  • 3/4 tsp. fine kosher or sea salt
  • 3/4 cup + 2 tbsp. granulated sugar (I used superfine but you don’t have to)
  • 1 cup packed light brown sugar
  • 1 cup butter, softened if you will be mixing by hand
  • 2 eggs, at room temperature
  • 1 tbsp. pure vanilla extract
  • 1 cup roughly chopped high quality white chocolate
  • 1 cup roughly chopped macadamia nuts
  • 1 cup roughly chopped fresh or frozen cranberries*

Directions:

  • Preheat oven to 350 degrees F with rack in center position (or if baking 2 trays at a time, in the center 2 positions)
  • Line 2 half sheet pans with non-stick mats or parchment paper
  • In a medium bowl sift together flour, baking soda and salt.
  • Cream the butter until fluffy,  in the bowl of a stand mixer fitted with the paddle attachment
  • Cream together white sugar, light brown sugar and butter
  • Beat eggs lightly in a small bowl
  • Mix in eggs, half at a time, scraping down the bowl after each addition
  • Mix in the vanilla
  • Add flour mixture one third at a time, until just mixed, scraping down the bowl after each addition
  • Remove from stand mixer and, with a wooden spoon, stir in the white chocolate, macadamia nuts and chopped cranberries.

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  • Using a tablespoon or cookie scoop, portion out and place dough balls on cookies sheets, leaving at least 1 inch between them

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  • Bake for 10 to 15 minutes or just until set and edges are golden brown. They may appear slightly underdone but this is ok- the tops of the cookies will still be a bit pale
  • If baking two trays at a time, rotate the pans front to back and up and down half-way through cooking time
  • Remove from oven and let cool 5-10 minutes on the tray before removing to wire cooling racks. Cookies will sink slightly.

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They are very good! You gotta give them a try. They are dangerous to have around- I’d better start giving them away before I eat the whole batch myself…

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3 responses to “White Chocolate Cranberry Macadamia Nut Cookies

  1. You DARE to put this recipe on my computer when I am full to the gills with Dove chocolates and cream puffs, courtesy of my brother and sister? And now I want the cookies too even though I can barely walk from eating too much at mom’s house. I’ll have to start rolling around the apartment to get from one place to another after tonight’s dinner, courtesy of two great chefs. I do love watching men cook, don’t you?

  2. Oh gosh yum! The problem where I live is that except for strawberries in springtime, its hard to find any other berries 😦 and I adore berries and using them in cookies 🙂 Yours look so deliciously perfect.

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