Are you guys sick of cookies yet? No? Me neither. Making seven batches last week still hasn't scratched the itch. Luckily I've had plenty around the house to eat for breakfast (seriously). For some reason I felt the need to double this recipe because I didn't think two dozen would be enough. I'm pretty sure it made at least five dozen, which always seems to happen to me. I don't make dinky cookies, but my batches always seem to produce more than the recipe says it will. Especially the last tray that always has about five cookies on it or some off number. I'm happy for the extra five cookies, but it would be nice if a batch ended in an even dozen for once in my life.
I know not everyone likes white chocolate macadamia nut cookies. I, obviously, am one of the people who do. I often get them at bakeries when the chocolate chip cookies have seen better days. When we lived in Manhattan there was a bodega on the ground floor of our apartment building. They baked up those "fresh" cookies that come to them frozen or refrigerated or something. I just know that no one creamed butter and sugar in the bodega. John would always get the chocolate chip, but I was a big sucker for the white chocolate macadamia nut. This recipe is definitely better than the mystery bodega batches, and it has the characteristic sweetness that goes hand and hand with white chocolate. The browned butter gives the cookies an additional depth of flavor that goes perfectly with the nuts. I've been enjoying these for breakfast with a big glass of milk (which clearly makes it a well-rounded meal).
You start by browning two sticks of butter. This takes a long time, well a long time to me. About 7 minutes (agony).
This is what it will look like when the butter has browned. You will want to be stirring this often while the butter is browning, but once you see the brown bits form, you take it off the heat.
Here are the stars of the shown - macadamia nuts and white chocolate morsels. (Okay maybe the browned butter is the star of the show.)
I was a moron and bought salted macadamia nuts, so after I measured out how much I needed, I washed them off in a colander.
And dried them off on a paper towel because I did not want soggy nuts. This obviously isn't necessary if you buy unsalted nuts like a sane person.
Since I doubled the recipe I used the whole bag of white chocolate chips, which ends up being 2 cups.
Once your browned butter has cooled a bit, beat it with 2 cups of brown sugar for two minutes on medium speed.
Brown sugar and browned butter = ridiculously amazing.
Add two eggs and beat for another minute on medium speed.
Then add 4 tablespoons (1/4 cup) of whole milk and 2 teaspoons vanilla and fully incorporate.
Scrape down the sides of the bowl and add all your dry ingredients at once - 3 1/2 cups flour, 1 teaspoon baking soda, and 1/4 teaspoon salt. Mix until everything is just incorporated - no over mixing please!
Now add in your bag of white chocolate chips and 1 cup roughly chopped macadamia nuts. Mix together with a spatula or wooden spoon.
Oh yeah that's looking nice. Perfect time for me to eat a big spoonful.
When you're done eating raw dough for a moment, drop small balls of the dough on parchment paper-lined cookie sheets and bake for 9-11 minutes at 350 degrees.
And this is the beauty that awaits you. These delicious cookies are super sweet, and let's be honest, completely addictive. Doubling the recipe will leave you with breakfast for a week, and we all need a break from oatmeal every once in awhile.
White Chocolate Macadamia Nut Cookies
Doubled from Joy the Baker
2 cups packed brown sugar
1/4 cup whole milk
2 eggs
2 teaspoons vanilla
3 1/2 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup coarsely chopped macadamia nuts
2 cups (1 bag) white chocolate chunks
Preheat oven to 350 degrees. In a saucepan, brown 2 sticks butter over medium heat, stirring until browned bits appear in the bottom of the pan (about 7 minutes). Once the butter is browned, remove pan from heat and let cool for several minutes. Add 2 cups brown sugar and browned butter to a stand mixer fitted with paddle attachment, and beat on medium speed for 2 minutes. Add 2 eggs and beat for and additional minute. Add 1/4 cup whole milk and 2 teaspoons vanilla, and mix until incorporated. Be sure to scrape down the sides of the bowl. Add all the the dry ingredients at once - 3 1/2 cups flour, 1 teaspoon baking soda, and 1/4 teaspoon salt. Mix until just incorporated. Using a spatula, fold in 1 cup chopped macadamia nuts and 1 bag white chocolate chips. Drop small balls of dough on a parchment paper-lined cookie sheet and bake at 350 degrees for 9-11 minutes. Cool on baking sheet for 3 minutes and then remove to a cooling rack.
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