Tuesday, April 3, 2012

Smithway White Chocolate Macadamia Cookies

So-named because I adapted a chocolate chip cookie recipe I was given from a certain Smith family to produce a tribute to my favourite cookies from Subway.  Haki is finding it difficult not to eat a dozen of these this morning. 

Makes 5 dozen, Subway-size cookies.

  • 340 grams butter, softened (or 1 1/2 cups)
  • 1 1/4 cups brown sugar
  • 1 1/4 cups white sugar
  • 2 teaspoons vanilla
  • 3 eggs
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 4 1/4 cups flour
  • 1 king-size block of Whittaker's White Macadamia chocolate (250g), chopped into pieces (or some equivalent in your land)
  1. Preheat oven to 190 degrees Celsius (375F).
  2. Beat butter, sugars, vanilla and eggs together with an electric mixer.
  3. Sprinkle baking soda and salt over mixture, ensuring there are no lumps as you do (I just crush the powder in my hands off of the measuring spoon).
  4. Gradually add flour and beat until smooth (starting on a low setting, increasing as flour is blended).
  5. Cook tray/s in the middle of the oven for 8-10 minutes.  Some cookies should be just browning around the edges, and all cookies will be puffed up.
  6. Allow to cool on trays for 2 minutes before removing to finish cooling on a wire rack, where they will be cool enough not to fall through the gaps, but soft enough still to sink perfectly to become thinner, chewier cookies.
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