Sunday, 23 August 2015

MIDDLE-EARTH COOKIES



Somebody from the office journeyed through “Middle-earth” last week and brought back Whittaker’s artisan chocolate bars in a variety of exciting flavours - one of it being Apple with Vanilla, which is essentially white chocolate.   

Not everyone likes white chocolate. Someone definitely doesn’t so he gave his chocolate bar to me. I turned it into a cookie experiment. 

I've to say that the new flavour - Hawke’s Bay Braeburn Apple with Vanilla in White Chocolate - is odd and I'd much rather use plain old white chocolate chips. The salted butter and flaky sea salt in the recipe balanced off the very sweet white chocolate suitably. 



WHITE CHOCOLATE CRANBERRY MACADAMIA COOKIES   

Makes 20

115 grams salted butter, at room temperature 
55 grams light brown sugar 
50 grams granulated sugar 
1 large egg, at room temperature, slightly beaten 
185 grams all-purpose flour 
1/2 teaspoon baking soda 
1/2 teaspoon fleur de sel (or whatever flaky salt you like) 
55 grams coarsely chopped Braeburn Apple with Vanilla white chocolate bar 
80 grams sliced dried cranberries 
60 grams toasted macadamia nuts, coarsely chopped   


In a small bowl, whisk together the flour, baking soda and salt.  Set aside.   

In a mixing bowl, beat the butter until creamy and smooth then add the sugars. Continue to beat until the mixture is very light in colour and texture.   

Beat in the egg a little at a time, beating well after each addition.  Stir the flour mixture until combined, then mix in the chopped chocolate, dried cranberries, and chopped nuts.   

Cover and chill the batter until firm. (I like to let it rest overnight.)   

To bake the cookies, preheat your oven at 180 degrees C. Line two baking pans with parchment paper.   Form the cookie dough into rounds about the size of a large unshelled walnut. Place the mounds evenly spaced apart on the baking pans, and press down the tops to flatten them so they are no longer domed and the dough is even.   

Bake the cookies for 10 minutes, rotating the baking pans midway during baking, until the cookies are slightly browned.

Leave the cookies in the pans for about 2 minutes to firm up a bit, then transfer to wire racks to cool completely. 

Enjoy!

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