White Chocolate Chips and Macadamia nuts Cookies

Baking has been a natural flair for me since childhood. I was a sous chef for my Ma, whenever she had some baking ideas in mind. The usual sifting, mixing and chopping were done by me under her guidance. It was like a celebration when a cake was baked at home. The aroma of the freshly baked cake filled the house. Those were the days when life was without microwave ovens, electric hand-held mixers and fancy baking ingredients. Even there was no guarantee of uninterrupted power supply. Back then we owned a round shaped cake oven with a glass lid which was gifted to her by my Baba after she showed a great interest towards baking. That was way before my birth. Time has changed and with the globalization creeping in, nearly every other household is a proud owner of an oven. Now baking has become a household affair and is said to be a popular stress buster. With thousands of food blogs and baking recipes anyone can whip up a gourmet cake or cookies in no time. Today I may have a few recipes up my sleeve but I owe every bit of my interest in baking and cooking to my Ma. So this very first post of mine will be dedicated to my Ma who has taken all the pain in shaping me to what I am today. Today is the 65^th Independence day of my country. So I take this opportunity to honor my Ma as well as my Motherland with this sweet White Chocolate Chips and Macadamia nuts Cookies recipe of mine.

My husband is very fond of cookies.I had some macadamia nuts and white chocolate chips in hand so thought of baking these cookies for my first post. This is the usual chocolate chunk cookie recipe. You can bake these with semi-sweet chocolate chips as well.Try this recipe and I am sure they will come out just fine.

White Chocolate Chip and Macadamia Nuts Cookies

Recipe : Makes 2-3 dozen cookies depending on the size

- All-purpose flour : 2 ½ cups

- Baking soda : 1teaspoon

Salt : ¼ teaspoon
Unsalted butter : 1 cup (2 sticks) at room temperature
Eggs : 2 large at room temperature
Granulated Sugar : 1 cup
Light brown sugar : ¾ cup (tightly packed)
Vanilla extract : 1 teaspoon
White chocolate chips : ¾ cup
Macadamia nuts : ¾ cup chopped

Preheat the oven to 350F and line cookie sheets with parchment paper. Sift the flour, baking soda and salt into a bowl and set aside.

In a separate bowl with the help of a hand held mixer cream the butter and the sugars until smooth and light in texture. Now add the eggs one at a time and add in the vanilla extract and mix until everything is well incorporated. With the help of a wooden spoon mix in the sifted dry ingredients and finally add the white chocolate chips and macadamia nuts.

Roll the cookie dough in a parchment paper to form a log and chill it for 30 minutes. When the dough is chilled and firmed, use a sharp knife to cut crosswise slices ½ inch thick (or according to desired thickness)

Place the cut dough onto the prepared sheets, spacing them 2 inches apart. Bake them in batches until the cookies are cracked on top but is still moist, about 10-12 minutes. Transfer the cookies carefully on the wire rack and let cool completely. Once cooled, they can be stored in an airtight container for a week.

The white chocolate chips and macadamia nuts cookies came out bit crispy outside and chewy inside. Enjoy with milk, tea or coffee.

Tips:

The cookie dough can be stored in the refrigerator for up to seven days and for a month in the freezer. To form the log, cut a large sheet of parchment paper and mound the dough evenly along the long side, leaving 2-3 inches at the end. Now roll the paper around the dough, smoothing it as you work. You can chill the dough for 10 minutes before forming the log, that way it will be easy to work with.

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