I love a good cookie. It’s probably one of my favorite desserts – right up there next to pie
It’s been quite a while since I’ve made cookies. Probably since Christmas. And I didn’t buy any of those Girl Scout cookies this year either. It’s seriously beginning to become harder and harder to purchase those things. They are so delicious, but I can’t fathom spending $4. on a box of 15 cookies. Nope. Not even close to fathomable.
So – I should probably admit, though… this was my second attempt at these cookies. The first one didn’t go so well. I’m not a pastry chef by any means, but I definitely know that 16 minutes is way too long to bake some cookies. And I was right. I never seem to listen to my gut though and I burned the bottoms of my first batch. I probably could have bought those GS cookies with the money I spent buying two sets of ingredients!
But trust me, these are well worth repurchasing all of the ingredients and making again.
Brown Butter White Chocolate Macadamia Cookies
- 1 1/2 sticks unsalted butter (12 tablespoons)
- 1 c organic light brown sugar
- 1/2 c organic sugar (I use the Wholesome Sweeteners for both of the sugars)
- 1 egg + 1 egg yolk
- 1 tbsp vanilla
- 2 c all-purpose flour
- 1/2 tsp baking soda
- 1 1/2 c white chocolate chips
- 1 c. chopped honey roasted macadamias (I used the Mauna Loa brand)
Preheat the oven to 325 degrees F.
Place butter in a pan (you can use a saucepan, but I prefer small frying pans) on medium-high heat and whisk until the butter begins to turn an amber color. Remove from heat immediately (the butter will still continue to darken even when you remove it from the heat – you don’t want it to burn). Set aside and allow to cool completely. Once your butter is cool, add to a standing mixer with the paddle attachment. Add both of the sugars, and beat on high until smooth. Add in the egg + egg yolk and beat on high until light and very fluffy (about 3 minutes). Add the vanilla.
In a bowl, add the flour and baking soda and mix together. Pour the flour mixture slowly into the butter/sugar mixture until dough begins to form. Fold in the white chocolate chips and the macadamias. Roll the dough into 24 balls (about 1 inch thick). If you want to, rip each ball in half and place the smooth ends together. This always makes my cookies so much chewier after the baking process.
Place each cookie on a baking sheet lined with parchment paper about 1 inch apart. Bake for 12 minutes (though start checking around 10 – ovens work differently and I wouldn’t want your bottoms to burn!)