That is THE longest cookie title-ever. I was originally going to call these “church cookies” because that’s what they were inspired by. But, I didn’t want to mislead y’all, thinking they wee made with a church cookie cutter or something. I’m sure you understand…
So… I started going to this
little big church that happens to have a little cafe. That little cafe in that big church just happens to have the best cookies-ever.
There is a ton more awesome stuff they have, too… but that’s a later post.Mmmm, tomato basil soup-scones…
Hmmm… now wait!… That’s not why I’m going to this church. However, it is nice when a foodie blogger gets her belly and spirit fed. 🙂
To be honest, it took me many trips before I even ventured to the food part. I knew I’d get distracted. 😉
A few weeks ago, on our way out my daughter and I got distracted and got a couple cookies for the ride home. (Yeah, I eat in my car sometimes…) Oh my and oh yum. So, now every time we visit, we each get a cookie (for the ride home, of course!)
These are really good cookies, and taste a lot like my beloved church cookies- HOWEVER… they do need more cocoa and I think they need some shortening as well, to keep em a bit fatter and chewier. Fat n chewy cookies rock. So, you bet I am going to be tweaking these in the upcoming weeks. I served these to some dinner guests last night, they were loved and one guest stated: “They taste just like them!” But, I have a few things to tweak with the texture. I know, I’m anal.
Here’s my dough! Another thing, I needed to chop up my macadamia nuts more. And, maybe even add chocolate chips, too. MMMM.
In case you are wondering… this is the “actual” church cookie. Looks good, huh?
|chocolate cookies with white chocolate chips and macadamia nuts||
- 2 cups flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 sticks butter, softened
- 3/4 cup packed brown sugar
- 1 1/4 cup sugar
- 1 large egg plus 1 egg yolk
- 2 tsps vanilla extract
- 5 tbs cocoa powder
- 1/2 c chopped macadamia nuts
- 1/2 c white chocolate chunks
- Preheat oven to 325
- In a bowl, combine the flour, cocoa powder, baking soda, salt
- In another bowl, or using a stand mixer, combine the butter and sugars until fluffy.
- Add the egg and yolk, mix well, add vanilla
- Combine the two mixtures and gently fold in the nuts and chips.
- Using a cookie scoop or ice cream scoop, place a scoop 2 1/2 inches apart on a parchment lined baking sheet.
- Bake 12-15 minutes or until crisp at edges and slightly soft in the center.
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