The texture of white chocolate is the same. Using milk or dark chocolate
will alter the flavor and the color, but not the consistency. And
personally, I prefer dark chocolate. White chocolate is not chocolate, as
far as I am concerned. 

-----Original Message-----
From: [email protected]
[mailto:[email protected]] On Behalf Of Shea Anker
Sent: Sunday, November 08, 2009 1:01 PM
To: [email protected]
Subject: Re: [CnD] White Chocolate MacadamiaNut Cookies

Do you think that you could use milk, or dark chocolate in this recipe
rather than white, or is the texture of white chocolate different enough
that the recipe wouldn't work as well?

Shea
----- Original Message -----
From: "Jan" <[email protected]>
To: "Cc" <[email protected]>; "cd" 
<[email protected]>
Sent: Sunday, November 08, 2009 4:15 AM
Subject: [CnD] White Chocolate MacadamiaNut Cookies


> WHITE CHOCOLATE MACADAMIA NUT COOKIES
>
> 2 c. all-purpose flour
> 1 tsp. baking soda
> 1/2 tsp. salt
> 3/4 c. unsalted butter, softened
> 1 c. firmly packed light brown sugar
> 3/4 c. granulated sugar
> 2 eggs, room temperature
> 1 tsp. vanilla
> 12 oz. white chocolate, cut into 1/4" chunks
> 1 1/2 c. coarsely chopped macadamia nuts
>
> Cover 2 cookie sheets with wax paper or foil and set aside. Sift flour,
> soda, salt and set aside. Beat butter until creamy at low speed with
> mixer. Gradually add sugars and beat until light and fluffy. Add eggs,
> one at a time, beating, well beaten each addition. Add vanilla.
> Use a 1/4 cup measuring cup to form cookies. Pack dough into cup so it
> is even. Drop on baking sheets leaving 3 inches between cookies. Flatten
> dough slightly. Bake on center rack of preheated 300 degree oven for
> 20-25 minutes or until light brown or edges but slightly, soft in
> center. Cool 3-5 minutes in pan and then transfer to wire racks to cool.
> 2 dozen.
>
>
>
>
> _______________________________________________
> Cookinginthedark mailing list
> [email protected]
> http://acbradio.org/mailman/listinfo/cookinginthedark


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