White Chocolate Chips!!!

Now I've seen it all (ok, maybe not "all," but a lot)! I recently received a box of goodies in the mail that I ordered off of the Pangaea Vegan Superstore. In this happy little box was: a bag of VEGAN WHITE CHOCOLATE CHIPS! It has been almost 3 years since I have had white chocolate, folks!! Too long. I have only found these on one other website, but the ingredients in the kind I bought on Pangaea seemed much better. But if you like another brand, holla at me so I can try them! When I was younger, my favorite kind of cookie was white chocolate chip macadamia nut, because it has a perfect balance of salty and sweet and rich and chewy...and because it has a ridiculously long name! So, this bag of yumminess went straight into a batch of Vegan White Chocolate Chip Macadamia Nut Cookies. I took the recipe for Chocolate Chip Cookies from The Joy of Vegan Baking, but swapped out white chocolate for regular chocolate chips, and added roasted macadamia nuts. These might be the best cookies I have ever made. ever. They were so chewy and moist, but not too soft so they could fully support the insane amount of chips and nuts in the dough! And they were so buttery...God, they are so buttery and salty and good!! They just scream for a glass of soymilk :) Here's the original recipe and the pretty bag o' chips (empty bag...yeah, I snatched a few before putting them in the cookies. can you blame me?)
And here they are all baked up and huggin on each other, waiting to be consumed by my hungry vegan belly!

White Chocolate Chip Macadamia Nut Cookies (makes 12 big fat cookies)

4 1/2 tsp Ener-G Egg Replacer

6 Tbs water

1 cup Earth Balance vegan margarine

3/4 cup granulated sugar (I use sucanant)

3/4 cup firmly-packed brown sugar

2 tsp vanilla extract

2 1/4 cups flour

1 tsp baking soda

1 tsp salt

2 cups vegan white chocolate chips

1 cup chopped macadamia nuts

Preheat oven to 375 F. Spray a cookie sheet with non-stick spray.

Whip the Egg Replacer and water together in a small bowl or with your food processor, until all combined and foamy.

In a large bowl, cream the butter, sugars, and vanilla together. Add the "egg" mixture from above and combine thoroughly. In a separate bowl, sift together the flour, baking soda, and salt. Gradually beat the flour mixture into the wet mixture until it forms a dough. When almost completely combined, fold in the chips and nuts and stir to distribute evenly. Roll into 12 evenly-sized balls and place about an inch or two apart on greased cookie sheet.

Bake for 8 to 10 minutes, until golden brown (or until you can't stand it anymore and HAVE TO eat these freakin cookies!!!) Let stand for 2 minutes after removing from oven. Transfer to wire rack to let cool completely. Pig out.

(Adapted from The Joy of Vegan Baking by Colleen Patrick-Goudreau)

No, seriously. Make these.