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Change It Up! | Say “No” to Chocolate Chip Cookies

From the Blog “Change It Up!”
by Sarah Ortiz

Chocolate cake, chocolate candy, chocolate milk, chocolate flavored coffee, chocolate syrup swirled on most desserts at restaurants, chocolate chip cookies, chocolate, chocolate, chocolate — I detest it. The taste and the bitterness make me gag as soon as it hits my tongue. My resolution: white chocolate. While chocolate is made with about 85% cocoa solids, white chocolate lacks the solids, eliminating bitterness and enhancing sweetness, as it’s made with cocoa butter, milk and sugar.

My all-time favorite recipe, which I manipulated to the core, started with a White Chocolate Macadamia Nut cookie recipe I found on allrecipes.com. Adding my favorite poison (rum) and substituting different nuts (walnuts), I created the tastiest, most delightful and surprising cookies my mouth has ever experienced.

Ready for the Oven. Photo by Sarah Ortiz

Here’s the White Chocolate Macadamia Nut Recipe:

1 cup butter, softened
3/4 cup packed light brown sugar
1/2 cup white sugar
1 eggs
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup coarsely chopped macadamia nuts
1 cup coarsely chopped white chocolate

Preheat oven to 350 degrees F (175 degrees C).

In a large bowl, cream together the butter, brown sugar, and white sugar until smooth.

Beat in the eggs, one at a time, then stir in the vanilla and almond extracts.

Combine the flour, baking soda, and salt; gradually stir into the creamed mixture.

Mix in the macadamia nuts and white chocolate.

Drop dough by teaspoonfuls onto ungreased cookie sheets.

Bake for 10 minutes in the preheated oven, or until golden brown.

Pipping Hot Photo by Sarah Ortiz

My changes and suggestions:

Using Splenda brown sugar and Splenda white sugar makes the cookies sugarfree (with the exception of vanilla extract, rum or almond extract).

Almond extract is quite strong and may overpower the macadamia nuts (if you are using macadamia nuts). Substitute almond extract with 1/2 oz dark rum or 1/2 oz coconut rum (avoid letting your hand slip with the rum so the cookies don’t end up with alcohol pockets). Remember: pour one for the homies and one for you. *warning* Do not bake with rum if the cookies are for children.

No rum? No Almond extract? Double up on vanilla. You can never go wrong with adding a little more vanilla.

Let’s go nuts! Macadamia nuts can be a bit expensive so pick your favorite nuts instead. I prefer chopped walnuts, but pecans work just as well.

Nestle Toll House White Chocolate Chips are a great substitute for chopped white chocolate. As I said earlier, I am not a chocolate fan whatsoever. However, if you are a chocoholic, by all means use whatever chocolate you prefer. If using macadamia nuts, white chocolate is best.

The manipulated outcome: Rum White Chocolate Walnut cookies.

Get Em While They’re Hot. Photo by Sarah Ortiz

I have to say, I was a bit reluctant on sharing my most valued recipe, which I have declined sharing for many years. However, I have found these sweet treats most appreciated throughout my college career, especially during finals week, and would like to welcome the readers to enjoy these sensational cookies at anytime.

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