White Chocolate, Berries (fresh + freeze-dried), & Macadamia Cookies

Part sugar cookie, part chocolate chip + a certain zest: yummy!

In my personal food adjective repertoire, 'yummy' rarely takes the spotlight. I often find it, I don't know, a tad too whimsical, don't you think? Well, I guess it is what it is. And these cookies are, in essence, pure and straightforward (fortunately): yummy.

At first bite, these cookies will make you think of a sugar cookie (and yes, they are indeed sweet! Maybe even a little too sweet), but they swiftly reveal the decadence of a chocolate chip, with crispy edges, soft center, and those pools of molten white chocolate. And just when you think the experience couldn't get any better, a burst of fruity zest strikes you like a cupid's arrow.

Merriam-Webster defines 'yummy' as highly attractive or pleasing, a description that, I have to agree, undeniably suits these treats. And here I am, a 'yummy' converted, see.

I unpretentiously baked these for Valentine's Day (but I'm certain you don't need a special occasion) and in true Valentine's fashion, I loved them. After indulging in all the chocolate imaginable during our recent trip to Washington DC, we were craving something different. If you give them a try, will you let me know what you think?

Even after three days, the cookies retained their deliciousness remarkably well. Also, I must share how adorable this book I received as a gift from the Smithsonian Museum of the American Latino is. Truly a treasure!

White Chocolate, Macadamia Nut, and Freeze-Dried Berry Cookies

Makes about 18 cookies

mackievicz

A post shared by @mackievicz

• 1 stick/113g (8 tbsp) salted butter, softened

• 1 cup/200g granulated sugar

• 1 teaspoon vanilla extract

• Zest of 1 lemon

• 1 large egg

• 1 ½/180g cups all-purpose flour

• ½ teaspoon baking soda

• ¼ teaspoon baking powder

• ¼ teaspoon sea salt

• 1 cup/180g good quality white chocolate (see notes), chopped

• 1 cup/140g macadamia nuts

• 1 cup/25g freeze-dried berries (raspberries or strawberries), crushed

• ½ cup/65gr fresh raspberries

1. Preheat the oven to 190°C (375°F). Line three baking sheets (if you have them) with parchment paper and set aside. If not, just line one and bake in batches.

2. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.

3. In a large mixing bowl, with a hand whisk cream together the softened butter and granulated sugar until light and fluffy.

4. Beat in the egg, vanilla extract, and citrus zest until well combined and creamy, about 1 minute.

5. Switch to a spatula and gradually add the dry ingredients to the wet mixture, mixing until just combined.

6. Fold in the chopped white chocolate, macadamia nuts, and crushed freeze-dried berries (crush the berries in your hands) just until evenly distributed throughout the dough. Don't overmix.

7. Roll 2-3 tablespoons of dough at a time into balls and place them evenly spaced on the prepared baking sheets, or use the help of an ice cream scoop. You should fit 6 cookies in each batch.

   If you're using fresh raspberries, althought they can be optional, after forming the dough into balls and placing them on the prepared baking sheets, gently press a few fresh raspberries onto the top of each cookie dough ball before baking. Make sure they're super dry before you add them to the cookies to avoid changes in the structure of the dough.

8. Bake in the preheated oven for 6 minutes, then turn the sheet pan inside the oven and bake for more 6 minutes, until the edges are lightly golden brown. Unless they look completely raw in the center for some mystic reason, do not overbake.

9. Allow the cookies to cool on the baking sheets for 2 minutes before transferring them to a wire rack to cool completely.

To store these cookies, allow them to cool completely on a wire rack before transferring to an airtight container, ensuring they're not stacked directly on top of each other to maintain their texture. If storing at room temperature, they'll stay fresh for 2-3 days. For longer storage, refrigerate them for up to a week or freeze for 2-3 months. When ready to enjoy, thaw them at room temperature or in the refrigerator, and bring refrigerated ones to room temperature before serving.

• By good white chocolate, I mean chocolate with high cocoa butter content and only cocoa butter, sugar, and milk solids in the ingredient list. Avoid products with hydrogenated oils or artificial flavors. My favorites are Valrhona and Callebaut. Other more accessible options would be Lindt, Venchi, or Ghirardelli. I am not a big fan of Baker's, but I've baked with it before and it was fine.

• If you are opting out of fresh fruit, raspberry preserves serve as an excellent substitute. Bonne Maman is my favorite. Simply dot small amounts of jam on top of each cookie before baking.

• Lastly, a very important reminder (And, of course, I saved it until the end just to see if you would read the whole thing. Good news! You passed with flying colors!): avoid overbaking at all costs. The key to these cookies' exceptional texture lies in achieving the perfect balance between a slightly molten center and delicately caramelized pools of white chocolate. They may appear underbaked upon removal from the oven, but trust me, that they will firm up to perfection as they cool.

Bon appétit!