White Chocolate Chip Macadamia Nut Cookies have always been and will probably always be my favorite kind of cookie. I have loved them forever, since childhood on. I remember my Mum received ice cream and cookie doughs and other bad-for-you goodies through the delivery service Schwan's the whole time I was growing up. I remember specifically she would order the white chip macadamia nut dough in like a half gallon size and we would bake it off periodically and eat it every so often, and when I was really in the mood, I would grab chunks of it and eat if raw and frozen. I think you're getting the picture. It was a little scary.
I also worked at Subway for a couple years in my late teens and low and behold we sold cookies there that came in cases, frozen and individually portioned. They were the worst quality - white flour, white sugar, likely some cheap margarine as a butter substitute (back then I wasn't big on reading ingredient labels!). But they were damn tasty right out of the oven, or of course, frozen.
Fast forward a couple years later after having gone vegetarian and vegan and specifically baking vegan. Considering they were my favorite cookies, I tried probably at least ten different recipes, all with varying degrees of success, but none that I thought were really great. I tried the recipe from Vegan Cookies Invade Your Cookie Jar several times and it would work a couple times, and a then it would be overly sugary and crispy. I liked the slight nutmeg taste in it, but wasn't happy with the overall cookie. So, on to other recipes. Several weeks ago, I found a recipe online and wasn't expecting anything great, and attempted it. The recipe instructed you to mix everything together, but because I was using a large granulated "raw" sugar, I mixed together the sugar with the wet ingredients, and the resulting dough was quite liquidy, but I gave it the benefit of the doubt, baked them, and they came out really flat and funky, but still tasty. The next time around after I mixed the dough, I let it sit for at least ten minutes and then baked them. They were better, but still needed a little something extra, something to hold them together better.
I made them again for the family I cook for, thinking they needed an egg replacer, to help them maintain their shape once they were removed from the baking tray, so I added a little ground flax, and the dough was completely different! While they were in the oven baking, I was looking at them nervously, not knowing exactly what to expect. When they came out, they looked amazing, beautiful color, texture, and after waiting for like 2 minutes (I was way too impatient!), I tried them, and SUCCESS!!! Finally! The tastiest white chip macadamia nut cookie I have had since back in the day eating those frozen Schwan's cookies. I always wondered why my Mum didn't make things like that at home, because she is a great baker and cook, but maybe it was just easier for her to buy the dough for her cookie-a-holic family. I'm not so into cookies and sweets anymore, probably because I am around them and bake them everyday, but I still love me a white chocolate chip macadamia nut cookie!
White Chocolate Chip Macadamia Nut Cookie:
|The Amazing, Perfectly Baked Cookies!|
1/2 teaspoon sea salt
1/2 cup turbinado sugar
|A Close Up of the Crazy Good Cookies!|