no one can say no to a good cookie.
crispy on the outside, chewy on the inside.
i cannot say i favor one chocolate more than another.
give me any good quality chocolate: bittersweet, milk or white and i will gladly devour, uhm, i mean savor it!
but i have to admit i do opt towards white chocolate.
good white chocolate, with a cocoa butter percentage of at least 30%.
and this kind of chocolate makes these cookies divine.
i used a couverture white chocolate with over 32% cocoa butter.
alas, a no-name brand.
but if you can find it use valrhona, lindt or callebaut.
and salty macadamia nuts - a great balancing of sweet and salty.
buttered and salted pecan nuts are also great in this recipe.
go ahead and make them.
and then try one.
or two.
white chocolate chip cookies
1 1/4 cup all-purpose flour (type 450)
1 cup bread flour (type 550)
1 tsp mild flavored salt
1/2 tsp baking powder
1/2 tsp baking soda
100g butter, melted
1 cup brown sugar
1/2 cup granulated sugar
2 eggs
1 tsp vanilla
100g white chocolate, chopped
70g salted macadamia nuts, chopped
prepare cookie dough 24 hours in advance for best results
mix dry ingredients in bowl. set aside.
melt butter.
add sugars, mixing well.
add eggs one at a time, mixing well after each addition.
add vanilla, blend in.
now add sifted dry ingredients and mix well.
add chocolate and nuts.
refrigerate until needed.
heat the oven to 175 degrees celcius.
make larger than walnut sized balls.
i fit nine cookies on each baking sheet.
bake for 11-13 minutes, depending on how soft you want them to turn out to be.
after they are cooled, they can keep in an airtight jar for at least five days.
they are probably eaten up before that though.
