Say that 5 times in a row without getting tongue time. Last week I was so proud of myself as I did not wait until the end of the week to bake. I had my cookies ready for co-workers by Thursday. Of course, I managed to delay posting until Week 6 so you will hear from me twice this week.
For week 5 I used Pinterest as an inspiration to create a Franksteinesque recipe for my favorite cookie. I honestly cannot tell you what I like more, the smell of browning butter or that smokey taste it lends to baked goods, but I am definitely a fan. The original recipe on my Pinterest is for Brown Butter Cinnamon Cookies with White Chocolate Chips, but I wanted to add macadamia nuts and omit cinnamon chips. Oh and I did not have sour cream or greek yogurt so I was pretty much destined to go off script. I ended up combining the aforementioned recipe with a general White Chocolate Chip w/ Macadamia nut cookie and I ended up with a recipe that looks something like this:
2 1/4 C AP Flour
3/4 C Light Brown Sugar
1/2 C Granulated Sugar
1 Large egg + 1 egg yolk
1 tsp Baking Soda
1 tsp Vanilla Extract
1/8 tst Almond Extract
1 tsp Baking Soda
1 C Butter
1 C chopped macadamia nuts roasted
1 pkg Ghiardelli White Chocolate Chips
First I browned the butter. I removed it from the heat, let it cool and then placed in the freezer for quick chilling. Once the butter was ready, I creamed the butter and the sugar. Ohhh it smelled so good! While that mixed, I combined the dry ingredients in a separate bowl. I added the dry ingredients to the creamed mixture with the blender on low. To add the nuts and chips, I used a wooden spoon.
For the chips, I recommend Ghiardelli. They are amazing and yes, yes there is a noticeable difference. If those are not on sale, Nestle is the way to go. I refuse to go generic on the chips, but funny thing is I will go generic on everything else.
When I decided to prepare this recipe late in the evening, I threw my hands up when I found that the dough needs to chill for a couple of hours. It was around 10:00 pm and I had to go to work the next morning so I opted for overnight.
When I took the mix out of the fridge in the morning, I was concerned the cookies would be dry and not soft because that dough was so challenging to handle. I am sure I was supposed to bring it near room temperature first, but time was limited.
The cookies turned out great. My idea to roast the nuts didn’t quite back fire, but I will say, the nuts stole the show so be sure your audience likes the taste of nuts before you give this a try.