Baking in my house growing up was very traditional. We made all the classics, and we made them damn well. It wasn’t until moving out on my own that I really ventured out into more unique cookies. Not that white chocolate chips are some kind of rare treasure, but I had never really experimented with them. Before recently, my only experience with white chocolate had been stuffing my gullet with a white chocolate Easter bunny and subsequently getting very ill.
I’ve since learned that white chocolate can be a lot classier than that.
Most cookies that call for chocolate chips (white or otherwise) usually suggest adding 1 to 1 1/2 cups, but I always add the entire 12-ounce bag no matter what. Who like cookies with stingy add-ins? No one, that’s who. Maybe Quakers or something.
I could have sworn that Magnolia Bakery had a recipe that I used, but I couldn’t find it. Instead, I used the Magnolia Peanut Butter Chocolate Chip Pecan cookie base with a 12-ounce bag of white chocolate chips and 1 cup of macadamia nuts.
