Tuesday, May 13, 2008

White Chocolate Macadamia Nut Cookies & Toblerone Cookies

These cookies may just take the chocolate chip cookie champion title from the Neiman Marcus cookies. I was really happy with how soft they were, and how they were a bit chewy with slightly crispy edges. The taste of the actual dough was good but I'll try adding a bit more vanilla next time to see if that can make the cookies even better.

I made the white chocolate macadamia nut cookies as a request from my mom, and decided to do half of the batch as Toblerone cookies. The Toblerone cookies were definitely more addictive than I could've expected. Unfortunately I didn't add enough Toblerone, and the Toblerone I used was a limited time one (milk chocolate with white chocolate caps). I also learned that raw macadamia nuts do not taste good! At least not the ones I had. And that they really must be toasted before being used in these cookies.

9 days and 5 exams until I'm free to go on a baking spree!

Other chocolate cookies I've made:
Chocolate Oatmeal Coconut Cookies
Andes Chocolate Mint Cookies
Chocolate Marble Chunk Cookies

White Chocolate Macadamia Nut Cookies & Toblerone Cookies*
Adapted from Tyler Florence (from Bon Appetit Dec 2006)

3 cups all purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 cup (packed) golden brown sugar
3/4 cup sugar
2 large eggs
1 tablespoon vanilla extract**
1 1/2 cups white chocolate, chopped (about 8 1/2 ounces)
1 cup coarsely chopped roasted macadamia nuts (about 4 1/2 ounces)

Preheat oven to 350°F. Line 2 large rimmed baking sheets with parchment paper. Sift first 3 ingredients into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Add both sugars and beat until blended. Beat in eggs, 1 at a time, then vanilla. Add dry ingredients and beat just until blended. Using spatula, stir in white chocolate chips, and nuts.

For large cookies, drop dough by heaping tablespoonfuls onto prepared sheets, spacing 21/2 inches apart. For small cookies, drop dough by level tablespoonfuls onto sheets, spacing 11/2 inches apart.

Bake cookies until just golden, about 18 minutes for large cookies and about 15 minutes for small cookies***. Cool on sheets.

*Note: To make Toblerone cookies, replace white chocolate and macadamia nuts with chopped Toblerone bars.

**I'm going to try 2 tbsp next time.
***I underbaked them a bit, baking large size cookies for 13 to 14 minutes.


Sheltie Girl said...

Oh yum! These sound and look simply fabulous.

Natalie @ Gluten a Go Go

Anonymous said...

White Macadamia Nut are by far one of my favorite cookies. These look great! Yum!

Patricia Scarpin said...

Wow, adding Toblerone to cookies is a mean thing. ;)
These look phenomenal!

Magnolia Wedding Planner said...

Wow these cookie look soooo delicious :-D
Well done dear! And gon on with your exams..:-P you'll finish soon.
Good luck for everything

VeggieGirl said...

Soft, chewy cookies with slightly-crispy edges are the BEST!! And combining white-chocolate with macadamia nuts? Always a winner :0)

BEST of luck with the rest of your exams, Ashley!! I just finished last Friday, and it feels great - I hope the same goes for you!

Dana said...

I loooove white chocolate macadamia nut cookies. I remember they used to sell them - warm - at my elementary school. Happy, delicious memories :).

Amanda said...

I hear ya girl! I'm counting down the days till I'm released from this school-hell. Next friday, let the games begin!!

Deborah said...

I think that white chocolate and macadamia nuts are one of my favorite combinations. These have my mouth watering!

Vegetation said...

Oooo! Mr V adores Toblerone and cookies...match made in heaven!

Good luck with the rest of your exams!

giz said...

See, I didn't know you had to roast the macadamia nuts first. I actually have some and you're right, they're rather bland without the jazz up. Add the toblerone 0 oh man - I'll make them and they'll go straight to the freezer which now runneth over.

Andy said...

Those look great. I've never made either one, but maybe I'll try the toblerone ones. I'm not a big nut fan.

Oye Cookie! said...

i loooooove cookie recipes. these look super crazy yum!


Bellini Valli said...

I wish I were your mom then I could have had a cookie or two. Do remember that I am only a 4 hour drive away next time. Also I have presented you with an award if you care to pick it up sometime. Cheers...Val

Mara said...

OMG those look divine!!! I am such in a cookie mood!!

Kevin said...

Those look so good! White chocolate macadamia nut cookies are my favorite cookie and it has been too long since I last made them.

LisaRene said...

I like your mom's taste, white chocolate and macadamia nuts go so very well together, classy cookie! I didn't realize Toblerone came in different flavors and limited production runs. There is something special about Toblerone, I love to melt it and use it for fondue :)

CaraCakes said...

Oh my. Toblerone and Cookies - my 2 favorite food groups all in one! Kudos to you!

winedeb said...

Just when I thought it was safe to drop by...oh my! Those are awesome!

Jaime said...

i love toblerone!

GL w/your exams!

Anonymous said...

These look sooo yummy! I just made cookies earlier this week...I may have to make these this weekend!

Wheeler's Frozen Dessert said...

Those look awesome! White Chocolate Macadamia Nut ... YUM!

Homecooked said...

These look so divine!Yum!

Christine said...

Your cookies look amazing! My favorite!

Linda said...

wow those look so yummy can i have those instead =P

Parker said...

Macadamia Nut Cookies are my favorite. I have never made them...likely because I know I'd eat them all myself. But this recipe is taunting me to make a batch. Great picture.

Janel said...

Hi! I came across your blog as I was searching for white-chocolate themed baked dishes, and found these cookies (and your white chocolate raspberry pie). They look amazing! Glad I happened upon this blog - please feel free to check out mine as well dinedishdelish.blogspot.com