While the first chocolate bar was created in 1847, white chocolate was invented in the 1930s by the Nestle company. The chocolate company was trying to figure out a profitable way to use up excess cocoa butter. Cocoa butter is a component of the cocoa bean.
It is a fat that is solid at room temperature and gives chocolate of all kinds its traditional texture. When white chocolate is created, all of the components of the cocoa bean that give chocolate its traditional warm flavor and brown color are removed from the cocoa butter. To the creamy cocoa butter, the manufacturer adds sugar, milk powder, and flavoring.
White Chocolate Macadamia Nuts Cookies Recipe
- Large bowl
- Electric Mixer
- Wooden Spoon
- Wire Rack
- 1 cup butter
- 1 ½ cup brown sugar
- 1 piece whole egg with 1 egg yolk
- ⅛ cup milk
- 2 tsp vanilla
- 2 ¼ cups flour
- 1 tsp salt
- 1 tsp baking soda
- 2 cups white chocolate chips
- 1 cup chopped macadamia nuts
- Preheat the oven to 350 degrees. Onto a foil lined pan, spread the macadamia nuts. Bake these in the oven for about 5 to 10 minutes or until the nuts are light brown and fragrant. Let the nuts cool completely.
- In a large bowl, microwave the butter for about 30 seconds. Stir the butter and, if it is not melted, return the bowl to the microwave for another 15 to 30 seconds, or until the butter is hot and bubbly.
- Add the brown sugar to the butter and stir it until it is completely dissolved into the butter. Let the mixture cool for about 10 minutes. Add the egg, the egg yolk, the milk, and the vanilla. Add the salt and the baking soda to the mixture. Stir these together until fully blended.
- Add the flour a little at a time, stirring as you blend it into the butter mixture. Use an electric mixer to blend the mixture for five to ten minutes. This will help the flour develop gluten, which will improve the texture of the cookies.
- With a wooden spoon, stir in the toasted macadamia nuts and the white chocolate chips. Put the bowl in the refrigerator for about an hour to help the butter firm up in the mixture.
- About 15 minutes before the hour is up, preheat the oven to 350 degrees.
- Scoop the dough out onto an ungreased cookie sheet with a ¼ cup cookie scoop, spacing them about 3 inches apart. Bake the cookies for about 12 to 18 minutes or until they are lightly browned around the edges.
- Remove from the oven and let the cookies sit on the pan for about five minutes before you scrape them off with a spatula onto a wire rack. Let the cookies cool completely and then store them in an airtight container for up to five days for the freshest flavor.
- The dough for these White Chocolate Macadamia Nut Cookies freezes very well. Scoop the dough balls onto a baking sheet and freeze on the sheet. Place in the freezer for about 4 to 6 hours. When they are fully frozen, you can scrape them off of the pan with a spatula and place them in a freezer bag, sealing them tightly with all of the air pressed out. To bake, remove the dough balls from the oven and place them on a baking sheet about 3 inches apart. You do not have to thaw the dough before baking in a 350 degree oven for 12 to 18 minutes.
Related: Macadamia Nut Cookie Recipes