This recipe, adapted from Ghiradelli, makes a sweet, chewy cookie with a crunchy exterior full of complex, outstanding flavors. The original recipe calls for Macadamia nuts, but I used pecans instead. Just about everyone who tasted these thought the pecans were Macadamia nuts, but I’m not sure why. Although pecans and Macadamia nuts both taste buttery, the appearance of the nuts is distinctly different.
The original recipe is on the back of packages of Ghiradelli white chocolate chips. I made changes, noted below. These cookies got the most raves of anything I have made lately, and I would definitely make them again. The orange zest, though not in the original, is the final touch that takes these over the top.
I used 1/4 cup dough per cookie to make 17 (3-1/2”) cookies; and rounded tablespoonfuls of dough to make 8 smaller cookies. Everyone liked the larger cookies better. Although they’re very soft when they first come out of the oven, they firm up and become sturdy. Use a toothpick inserted near center to test for doneness. If it returns with just a few crumbs, remove the cookies from the oven.
|Orange-Pecan-White Chocolate Chip Cookies |
Adapted from Ghiradelli
Rating: 9.5 out of 10
|INGREDIENTS: 1 cup (2 sticks) unsalted butter. |
1 cup brown sugar
1-1/2 cups granulated sugar (I used 3 Tbsp. NuNaturals Stevia + 3/4 cup sugar)
1 Tbsp. finely grated orange zest (my addition)
2 large eggs
2-1/4 tsp. vanilla (I used 1-1/2 tsp. vanilla extract+ 3/4 tsp. chocolate extract)
3 cups all-purpose flour (I used 2 cups unbleached all-purpose flour + 1 cup bread flour)
1/2 tsp. baking soda
1 tsp. salt (I used sea salt)
2 cups Ghiradelli white chocolate chips
1 cup Macadamia nuts (I used toasted broken pecans)
Heat oven to 350F. Line baking sheets with parchment paper.
Let butter sit on counter for about 1/2 hour. Do not soften in microwave, and do not allow butter to get too warm. In large bowl, cream butter, sugars and zest on medium speed of mixer. Beat in eggs and flavoring. Stir in flour, baking soda and salt, mixing only till barely combined. Fold in chips and nuts. Using 1/4 cup dough for each cookie, drop mounds onto cookie sheet, spacing several inches apart.
Bake 13-16 minutes, or till lightly browned on edges. Do not overbake. Cookies will be very soft. Allow to sit in pan for 5 minutes, then transfer to wire rack to finish cooling. Yield: 21 (3-1/2”) cookies