As far as classic cookies go, the exquisite marriage of White Chocolate and Macadamia is somewhat of a “newer classic” in my mind. The interplay between velvety white chocolate, the subtle crunch of macadamia nuts, all wrapped in the warm embrace of a Basic Butter Dough is a no brainer. In this recipe, simplicity remains as our guiding principle, ensuring that not only is the process accessible, but it's also a delightful endeavor.
Slice and Bake Simplicity
Crafted for convenience, these White Chocolate Macadamia Cookies boast a straightforward "slice and bake" approach. Once the Basic Butter Dough is prepared with the inclusion of white chocolate chips and macadamia nuts, the dough is shaped into a log and refrigerated. When it's time to bake, simply slice rounds from the chilled log and pop them in the oven. This method streamlines the baking process, allowing for easy preparation and minimal fuss. The simplicity of the "slice and bake" technique ensures that these delightful cookies remain accessible and time-efficient, making them an ideal choice for busy bakers or those looking for a quick, delicious treat during the holiday season. As a reminder, all of the cookies from 12 days of Cookies (excluding the Millionaire Bars and Linzers) can be made as slice and bakes. So, if you really want to amp up the ease of holiday baking, go ahead and make them all as slice and bakes and throw the logs in the freezer.
Presentation
Alright my lovlies, let's dive into the art of presentation because, you know, we eat with our eyes first. I went with the simple drizzle approach, but here are a few more options…
- White Chocolate Waterfall: Melted white chocolate, cascading in a zigzag fashion on top of your cookies. This technique gives them more of a “grandmas cookies” vibe. It's simple and classic.
- Caramel Swirl: Caramel is also an option. It will also add another level of flavor to your cookies which is a plus. If you decide you want to make it yourself, here's a great tutorial.
- The Chocolate Dip: Dipping half the cookie in white chocolate as opposed to drizzling, will give the cookie more of a modern feel. It's styling choice that I see many high end bakeries use.
- Chunks not Chips: Another styling trick that I have seen, is using broken up white chocolate bars as opposed to white chocolate chips. It creates little pools of chocolate on top of the cookie that make it look extremely decadent. If you decide to do this, mix the crushed nuts in, but save the chocolate for after you've sliced the dough. Once sliced and put on the cookie sheet, gently press a few pieces of white chocolate onto the top of the cookie.
There you have it, cookie enthusiasts – a selection of presentation ideas that transform your white chocolate macadamia cookies into edible works of art. Because life's too short for plain cookies.
Stay tuned for the next cookie in 12 Days of Cookies! If you missed the cookie number 6 click here. And while your'e here, check out these hand painted cookie plates.
White Chocolate Macadamia Cookie Ingredients
- Prep: 1 Hour (for chilling)
- and 10 Minutes for prep
- Cook: 15 Minutes
- Total: 1 Hour and 25 Minutes
- Serving: 1 Cookie
- Yield: 15 Cookies
Ingredients
- Prepared Basic Butter Dough
- 1/2 cup of crushed macadamias
- 1/2 cup white chocolate chips
Directions for White Chocolate Macadamia Cookies
- Fold the crushed macadmia nuts, and white chocolate chips into the Basic Butter Dough until evenly distributed.
- Form it into a log about 1.5" in width and wrap in plastic wrap or wax paper.
- Put the log back into the fridge for about an hour to let it solidify.
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- After an hour, unwrap your dough log and slice it. It should yield about 15 slices.
- Place slices on a parchment-lined cookie sheet
- Bake for 12-15 minutes or until the edges are golden brown.
- Allow the cookies to cool on the baking sheets before transferring them to wire racks.
- If you'd like to up the presentation, drizzle on some melted white chocolate.
- Enjoy!
Notes:
- If you decide to create a chocolate drizzle (not necessary, but fun), simply mix a cup of white chocolate chips with a tablespoon of coconut oil (or butter) in a double boiler. Keep mixing until it's all fully combined. If it seems too thick to drizzle, just add more oil until it reaches your desired consistency.
