Tammy: I researched and tested to come up with this recipe, which is awesome, if I do say so myself!! The cookies will taste the best if you use real butter. But using half margarine and half butter-flavored shortening is an acceptable substitute. You can use white chocolate chips in place of the melting chocolate, but the melting chocolate is what makes the cookies so wonderful! I wouldn’t recommend that substitution… you’ll be disappointed! Melting chocolate is found in the baking aisle, near the chocolate chips. It is melted and used in candy making. Sometimes it’s called “almond bark”. If you’re interested in the full details of my testing, go to our website at www.30daygourmet.com and read the December 2004 e-Newsletter.
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| Recipes |
1 |
2 |
3 |
4 |
5 |
6 |
| Servings |
36 |
72 |
108 |
144 |
180 |
216 |
| Makes |
3 dozen |
6 dozen |
9 dozen |
12 dozen |
15 dozen |
18 dozen |
| Ingredients | ||||||
| Coarsely chopped Macadamia nuts |
1 C. |
2 C. |
3 C. |
4 C. |
5 C. |
6 C. |
| Coarsely chopped white melting chocolate* |
1 C. |
2 C. |
3 C. |
4 C. |
5 C. |
6 C. |
| Butter** |
1 C. |
2 C. |
3 C. |
4 C. |
5 C. |
6 C. |
| Brown sugar |
3/4 C. |
1-1/2 C. |
2-1/4 C. |
3 C. |
3-3/4 C. |
4-1/2 C. |
| Sugar |
1/2 C. |
1 C. |
1-1/2 C. |
2 C. |
2-1/2 C. |
3 C. |
| Eggs |
2 |
4 |
6 |
8 |
10 |
12 |
| Vanilla |
1 t. |
2 t. |
1 T. |
1 T. + 1 t. |
1 T. + 2 t. |
2 T. |
| Flour |
2-1/2 C. |
5 C. |
7-1/2 C. |
10 C. |
12-1/2 C. |
15 C. |
| Baking soda |
1 t. |
2 t. |
1 T. |
1 T. + 1 t. |
1 T. + 2 t. |
2 T. |
| Salt |
1/2 t. |
1 t. |
1-1/2 t. |
2 t. |
2-1/2 t. |
1 T. |
Assembly Directions:
Cut the macadamia nuts and the melting chocolate into chunks with a sharp knife and set aside. In a large bowl, beat the butter with a mixer. Add the brown sugar and sugar and beat well. Add the eggs, beating after each addition. Add the vanilla and beat until dough is evenly mixed. In a medium bowl, stir together the flour, baking soda and salt. Add to the creamed mixture a few scoops at a time, beating well after each addition. When all of the flour mixture has been mixed in, add the macadamia nuts and white chocolate. Stir in with a spoon, or mix with the mixer.
To Bake:
Preheat oven to 350 degrees. If your oven has two racks, use both of them… put one in the second slot from the bottom, and the other two more slots above that. Drop dough by tablespoons onto a cookie sheet. (Tablespoons of dough will give you a cookie that’s about 4” in diameter, and give you 3 dozen cookies. If you want smaller cookies, use half tablespoons.) Put the cookie sheet on the lowest shelf, and bake for 10 minutes. Move the cookie sheet to the top shelf, and bake for 1-3 minutes more. Cookies should be browning around the edges, but the middle should be puffed up and not quite cooked when you take them out of the oven from the top shelf. Set the cookie sheet on top of the oven, or on a cooling rack for 2 minutes. The puffed-up middle of the cookies will “fall”, and they will finish baking and firm up while sitting on the cookie sheet for 2 minutes. When the timer rings, remove the cookies from the cookie sheet to a cooling rack. If you try to take them off the cookie sheet when you first take it out of the oven, the cookies will be too soft and will fall apart. If you let them bake in the oven until they firm up, they will be over-baked.
You can use both racks in the oven at the same time too… put the first cookie sheet in for 10 minutes. When you move it to the top shelf, set a timer for those cookies, and put a second cookie sheet in on the lower shelf, and set a timer for them too. Take the sheet on the top shelf out, set that timer for 2 minutes for the cookies to cool. When the second sheet gets moved to the top shelf, put a third sheet on the lower shelf. And keep going.
If the cookies start spreading too much during baking, put the cookie dough in the refrigerator or freezer to chill it while the cookies in the oven are baking. If you are re-using cookie sheets, be sure they have time to cool off before you put raw dough on them. Raw cookie dough on a hot cookie sheet will give you a melted puddle, which doesn’t bake up very nicely.
Freezing Directions:
You can freeze the raw dough before baking, if desired. Put it into a rigid container (easier to scrape out when you bake it) or freezer bag. Seal, label and freeze.
OR
Put the baked, cooled cookies in a freezer bag or rigid container. Seal, label and freeze.
Serving Directions:
Thaw the dough in your refrigerator until it is completely thawed. Bake as directed above.
OR
Thaw the baked cookies on the counter. Serve when they are completely thawed.
Tammy’s Comments:
*= or white chocolate chips, but they don’t taste as good!
**= or 1/2 C. margarine and 1/2 C. butter-flavor shortening per batch, instead of real butter.
Nutritional Info: per cookie
Per Serving: 156 Calories; 10g Fat (55.9% calories from fat); 2g Protein; 16g Carbohydrate; 1g Dietary Fiber; 24mg Cholesterol; 126mg Sodium.
Exchanges: 1/2 Grain (Starch); 2 Fat; 1/2 Other Carbohydrates.
Carol Santee
Carol is the co-author of the Big Book of Freezer Cooking and the author of 30 Day Gourmet’s Slow Cooker Freezer Favorites, Freezer Lunches To Go and Healthy Freezer Cooking eBooks. She is a computer information specialist and works for a computer software company.
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