I wanted to try out the cookie-baking tips I read the other day in this NY Times article. I picked the Ghiradelli Macadamia White Chip Cookie recipe from the back of the Ghiradelli Classic White Chips bag. This is the first time I made these, but the recipe is similar to the well-loved Toll House Chocolate Chip Cookie recipe, only with macadamia nuts and vanilla chips. The Times article, among other suggestions, recommended refrigerating your dough for at least 24 hours, preferably 36 hours before making your cookies. I have to say, what they said would happen seems to be true. The nutty flavor seemed to permeate the cookies, along with a nice toffee flavor. They were quite delicious. It was also true that the dough did get a bit dry and crumbly, but I was able to mold it into balls with my hands. I tried to make larger cookies since they said they would be chewy in the centers and crisp on the edges, but I think they came out small because my dough was still very chilled. I’m not sure. They were chewy in the middle and crisp on the edges, just the same. All and all, it was a good experiment.
Macadamia White Chip Cookies