Thursday, October 30, 2008

Christmas Cookie Bake-a-long White Chocolate ChunkCookies

This week on the Contessa's Kitchen board bake-along we tried White Chocolate Chunk Cookies, selected by Kim. These reminded me of a Christie's Cookies offering and that is, to quote Martha Stewart, a good thing.

Masterpiece White Chocolate Chunk Cookies

2 sticks (230 grams) unsalted butter, (16 tablespoons)
1 cup packed brown sugar
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla
2 tablespoons Bailey’s
3 cups cake flour (or sub, see bottom)
1 teaspoon baking soda
1/2 teaspoon salt (3/4 teaspoon if using unsalted butter)
1 cup chopped macadamia nuts, lightly toasted before chopping
9 ounces chopped up white chocolate

Preheat oven to 375 degrees F. In a mixing bowl, cream butter and both sugars. Beat in eggs, vanilla and Baileys. Stir or sift together cake flour, baking soda and salt. Stir in nuts and white chocolate.

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Drop dough by rounded tablespoons onto a parchment or “Reynolds Release” lined pan. Bake for 11-13 minutes. (As you can see, I followed the advise of my fellow Contessa's and rolled these into balls. I also refrigerated the dough before baking.

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Makes 4 dozen

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Okay. I had one. Maybe two. The rest are going to a Halloween Party tomorrow night.

All I can say is, OMG!

2 comments:

PhantomMinuet said...

And they were delicious. :-)

Anonymous said...

Oh, those look so good! Have you ever tried Ina's chocolate/white chocolate chunk cookies? To.Die.For. Seriously. I have to make them and take them to the kids next door.
~Cat
(Sorry, I'm trying to catch up on my loved ones... life's been a little hectic lately).