Know what I like best about Christmas? If you guessed the company of friends and family, you’re only partially right. If you guessed presents, you are, again, only partially right. If you guessed the food, you’re right on the money. When your culinary honor is at stake, you pull out all the stops and put so much love into your cooking that even Gordon Ramsay’s cold, black heart warms over.
Now, what’s your special dish that’s sure to slay them in the aisles? Maybe you handle turkey like no one’s business. Perhaps you’ve smoke a beef brisket so good that it’ll make you want to slap yo’ mama.
Yet, if you’re anything like me, you possess one hell of a sweet tooth. I love me some savory flavors and even some cheesy cheeses, but it’s the sweet treats that brings a sparkle to my eyes. Give me some cookies. Give me some pastries! Give me some bready delivery of diabetes!!
Anyways, I also like the ideas of recipe swaps. Below I’ll share my favorite cookie recipe, one which I’ve borrowed from elsewhere and modified for the perfect balance of white chocolate chips, vanilla, and, should the mood strike me, macadamia nut. Maybe you’ll try it out. Maybe you’ll share your favorite cookie recipe, one that my family and friends ask for on the reg.
Ingredients to get
* 1 cup of soft butter
* 3/4 cup of light brown sugar
* 1/2 cup of white sugar
* 2 eggs
* 1/2 teaspoon vanilla extract
* 1/2 teaspoon almond extract (I sometimes double this)
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 1 cup macadamia nuts, chopped (or soft, chopped almonds)
* 1 cup white chocolate chips
Directions to deliciousness
1. Set oven to 350 degrees Fahrenheit
2. In a bowl, cream together the butter, brown sugar, and white sugar
3. Beat in eggs
4. Stir in vanilla and almond extracts
5. In separate bowl, mix together the flour, baking soda, and salt
6. Stir dry mixture into the creamed mixture
7. Add macadamia nuts and white chocolate chips
8. Drop small dough balls onto cookie sheets
9. Bake for 10 minutes
Tips
One time, knowing that a friend had an allergy to nuts, I swapped out the macadamias for dark chocolate chips. The end result was an explosion of an awesome chocolate binary in my mouth. I go back and forth between nuts and dark chocolate chips.
The purer you can get the extracts, the better. I've tried both, and the pure does positively influence the flavor. Maybe I'm just imagining the impact, but that's cool. Go pure or go home!
Spoon them onto the cookie sheet per the desired size. I prefer my cookies to be no larger than a half dollar. That way I can eat two or three dozen almost guilt free.
Some cookie directions often cite "golden brown," but when taking the cookies out, I take them out when they still look just barely moist on top. I'll leave them on the pan for half a minute, but then to the wax paper they go.
