Cookie #66 - Vermont Ben & Jerry's Everything But The... Cookies

When I looked at my recipe list for the state cookies, I had jotted down maple next to Vermont. 

Ugh.

I'm sorry Vermont, but I really don't like maple flavored anything. 
Don't get me wrong, I love maple syrup on pancakes, but that's where my maple love stops. 
I just couldn't bring myself to do a maple cookie.  I wrote a few recipes using maple, but I just wasn't feeling it.
So I consulted my good friends, Ben & Jerry. 
I immediately went to the Vermont based creamery's website to find a flavor that would translate well into a cookie.  One of my favorites is Everything But The.... 
This ice cream really has everything.  Chocolate and vanilla ice cream with toffee bits, white chocolate and chocolate covered almonds.  I've drowned many a sorrow in a pint (or two). 
This cookie starts with a simple chocolate base and then  then has white chocolate, semisweet chocolate, chopped almonds and toffee bits mixed in.  It really is a super delicious, chunky, chocolatey cookie.  If they had lasted, I think they would be even more fabulous with some vanilla ice cream sandwiched between two. 

Vermont Ben & Jerry's Everything But The... Cookies

1 cup shortening

1 cup sugar

1 cup brown sugar

2 eggs

1 tsp vanilla

2 cups flour

1/2 cup unsweetened cocoa powder

1 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

1 cup white chocolate chips

1 cup semisweet chocolate chips

1 cup chopped almonds

1 cup toffee bits

Preheat oven to 350 degrees.

Cream shortening and sugars together.  Mix in eggs one at a time, beating well after each addition.  Mix in vanilla.

Sift together flour, cocoa, baking soda, baking powder and salt.  Add gradually to shortening/egg mixture until just combined.  Mix in white and semisweet chips, almonds and toffee bits.

Drop by rounded tablespoons full onto parchment lined baking sheets.  Bake for 12 minutes. 

Allow to cool for a few minutes onto the baking sheets and then transfer to a wire rack to cool completely. 

Cookie #31 - Hawaii White Chocolate Macadamia

In 1882 macadamia seeds were first brought to Hawaii by William H Purvis.  Macadamia nuts became a commercial crop in Hawaii in the 1920's.  The Mauna Loa Macadamia Nut Company is the world's largest processor of macadamia nuts.  The Mauna Loa plantation was established in 1946, with the first commercial crop harvested ten years later.

I love macadmias.  I love the rich taste and the almost creamy texture.  I especially love them covered in chocolate.  My second favorite way is in a cookie.  A white chocolate chip cookie, to be exact.  The white chocolate has the same creamy texture of the nut, just softer. 

These cookies are delicious.  They are soft and sweet.  I like mine just slightly overdone, with a nice crispy bottom and soft top. 

Hawaiin White Chocolate Macadamia Nut Cookies

1 cup butter, softened

3/4 cup packed light brown sugar

1/2 cup white sugar

2 eggs

1/2 tsp vanilla

2 1/2 cups AP flour

1 tsp baking soda

1/2 tsp salt

1 cup macadamia nuts, coarsely chopped

1 cup white chocolate chips

Preheat oven to 350 degrees F.

Cream butter and sugars together until smooth.  Add eggs, one at a time, until well combined.  Add vanilla.

In a medium bowl, sift together flour, baking soda, and salt.  Add slowly to the butter sugar mixture until well combined.  Stir in chocolate chips and nuts. 

Drop by rounded tablespoons full onto parchment lined baking sheets about 2" apart.

Bake for 10-12 minutes until golden brown on the edges (or slightly longer if you like them overdone like me).  Transfer to a wire rack to cool.