Masterpiece White Chocolate Macadamia
Posted by Anna on 28 Dec 2006 at 11:27 am | Tagged as: "Other" Chips, Anna's Top 10
Here we are again in Christmas-New Year’s limbo. I hope you all are enjoying yourselves doing whatever it is you are doing - resting, vacationing, hopefully not working….
This Christmas was notable. For one thing, Fuzz lost her first tooth which meant Santa Claus wasn’t the only one sneaking around at night. The tooth fairy stopped in and left Fuzz $10.00. She spent it the next day on a stuffed Winnie the Pooh. Fuzz also received more gifts this year than ever. Thank goodness many of them were clothes.
As for me, I received some gift certificates to various stores, a new deep fryer and some new cookbooks.
This cookie is a collection of “best” recipes from of other collections. This particular cookie recipe was taken from a Wisconsin cookbook called “Masterpiece Recipes of the American Club” which is why I called my version “Masterpiece” White Chocolate Chunk Cookies. The recipe caught my eye because it called for 3 cups cake flour (as opposed to all purpose) and had the odd addition of 2 tablespoons of Bailey’s Irish Cream. I had a bottle of Bailey’s in my refrigerator with exactly 2 tablespoons Bailey’s in it, so I just had to bake these.
These cookies are gorgeous. They look like something out of a bakery. They’re all butter, but they have the kind of nooks & crannies and great texture you often get from shortening based cookies. One note about the picture. The cookies here were made from dough that had not been chilled. Your cookies might be a little thicker if you chill the dough.
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. Drop dough by rounded tablespoons onto a parchment or “Reynolds Release” (that’s what I used today) lined pan. Bake for 11-13 minutes.
Makes 4 dozen
Cake Flour Sub: If you don’t have any cake flour around, you can use this substitution. For every 2 cups flour, the sub is 1 3/4 all purpose plus 1/4 cup cornstarch. This recipe calls for 3 cups of flour, so you’d want to use 2 1/2 cups plus 2 tablespoons all purpose flour and 6 tablespoons cornstarch.
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on 28 Dec 2006 at 12:39 pm 1.ThereseB said …
Hey Anna!
Thanks for the cookie recipe from the American Club! My sister-Kathy lived in Kohler and we have been to the American Club on a few special occasions. This place is TRES CHIC! Anna, this is a place you I could take you to when you come and visit in Wisconsin…hint..hint!!!
As always…YOU ROCK THE CASBAH!…WHICH MAKES ME WANT TO HEAR THAT SONG BY THE CLASH RIGHT NOW!!!
on 28 Dec 2006 at 12:48 pm 2.Anna said …
Therese, I had a feeling you would know what “The American Club” was ;).
on 28 Dec 2006 at 2:23 pm 3.Todd said …
http://www.destinationkohler.com/hotel/tac/tac_index.html
Wow. What a great place.
I thought this was funny, under Room Amenities:
“Signature bath products from Kohler Waters Spa(tm)”
on 28 Dec 2006 at 2:29 pm 4.tori said …
Those cookies look amazing! I can’t wait to try them!
My daughter had a really loose tooth and we were joking about the tooth fairy and santa having coffee together if the tooth fell out. It is still hanging in there though.
on 28 Dec 2006 at 5:58 pm 5.LonghornGal said …
I love that the doughboy felt the need to drink a glass of champagne during the present opening.
(see photo!)
on 28 Dec 2006 at 7:25 pm 6.Drew said …
Anna, those look great!!! I know you said we could make a substitute for the cake flour, but where can I buy real cake flour in Austin? I haven’t seen it at the regular groceries (HEB, Randalls, etc.)
on 28 Dec 2006 at 8:16 pm 7.Anna said …
Tori, I hope that tooth comes out soon. Fuzz has another loose one.
Longhorn Kristin, Pop & Fresh loves champagne at Christmas. He prefers dry over Brut.
Drew, cake flour should be pretty easy to find. There’s really only one brand and it is called “Swan’s Down”. It comes in a red box.
on 29 Dec 2006 at 10:23 am 8.ThereseB said …
Anna!
I made these cookies and they were fab!!
This was the first time using cake flour in place of flour for cookies. The dough was softer and I did put it in the fridge. They looked the same as yours!! YUM!
p.s. Have you tried the mint flavored Bailey’s??? Oh boy mamma’s got a new fav!
on 29 Dec 2006 at 2:25 pm 9.Anna said …
Thanks for trying them, T.
I sent these to work with Todd and he said everyone really, really loved them. I’m going to try making them again with milk instead of Bailey’s, a bit more vanilla extract and chocolate chips.
on 29 Dec 2006 at 7:51 pm 10.dge said …
Anna - these look wonderful. I’ve probably made 10 of your cookie recipes and they are great. I’m just wondering which of your other recipes are also in your “Top Cookie” category. Are they posted somewhere? Thanks
on 29 Dec 2006 at 8:32 pm 11.Anna said …
Hi dge,
If you look to the left and kind of scroll down, there’s a category that says “Top Ten”. It’s hard to pick just 10, but those cookie recipes are ones I count among my most reliable and best.
on 30 Dec 2006 at 6:24 am 12.dge said …
Thanks for pointing that out to me Anna. I have tried the Triple Play Cookies and the Pecan Pie Cookies from that list. Both are fabulous. What to try next???
on 30 Dec 2006 at 7:43 am 13.valchemist said …
hi anna,
I was surprised to see this made your top 10 and your giant white chocolate macadamia cookies aren’t there. could these possibly be better than your recipe?? I love your recipe and can’t imagine a better one! what makes these different and/or better? also, can you tell me about the texture? I am curious what the cake flour’s effect is.
val
on 30 Dec 2006 at 7:55 am 14.Anna said …
Val, the Top 10 list is a work in progress. It’s going to be tough choosing only 10 and I’ve been hesitant on doing a top 10 — especially since I change my mind so often.
I liked these because of the crunchy edges and overall texture. They could use a bit more vanilla, though. These days I’d take them over the other ones (link below) mainly because they are all butter and don’t have any shortening.
Also, I made another version yesterday and will post it today.
http://www.cookiemadness.net/2006/01/giant_white_chunk_macadamia_co.html
on 19 Jan 2007 at 12:15 pm 15.Lindsay said …
Made these yesterday and they are delish…the toasted Macadamias are excellent. I was a little disappointed that I couldn’t taste the Bailey’s though…I could definitely taste it in the raw dough (which just happened to fall into my mouth by accident)
on 28 Mar 2007 at 10:29 am 16.Debbi said …
I have made these several times, a couple of batches WITH the Bailys and a couple of batches with just milk. I can tell the difference with the Bailys and I would recommend using the Bailys. They are delicious either way but with the Bailys, they are more decadent! Amazing what 2 Tbsp can do!
on 18 Aug 2008 at 8:13 am 17.Jenny said …
Dear Anna,
these cookies look great. However, I’m a little confused with one of the ingredient. What measurement do you mean by a ‘2 sticks’ of butter?
on 18 Aug 2008 at 8:17 am 18.Anna said …
Hi Jenny,
I wasn’t able to post your comment, but to answer your question, 2 sticks of butter = 8 oz of butter or 16 tablespoons.