As I've mentioned previously, I'm not that big a fan of sweets. Oh sure, I'll make exceptions (Cadbury Cream Eggs, Peeps, Starbursts), but for the most part, I'm a salty-savory type of gal. I will make exceptions for these cookies.
The recipe that I just tried out is proving to be one of my favorites - you can't substitute margarine for butter here - it just won't work. Browning the butter instead of just softening it gives the cookies a totally different taste, which makes using real butter totally worth it to me.
White Chocolate Macadamia Nut Cookies
From Joy the Baker
0.5 c. (1 stick) butter
1 c. packed brown sugar
2 tbs. milk
1 large egg
1 tsp. vanilla
1.75 c. AP Flour
0.5 tsp. baking soda
1/8 tsp. salt
0.5 c. coarsely chopped macadamia nuts
1 - 1.25 c. white chocolate chips or chunks
- Preheat oven to 350 F. In a medium saucepan, melt the butter, stirring constantly until the solids separate out and start turning brown. This can take a while, up to 10 minutes based on your pan. Once browned, set the butter aside to cool, and assemble dry ingredients (flour through salt) in a bowl.
- Using a mixer, mix browned butter and brown sugar. Beat for about 2 minutes, then add in egg and beat for 2 minutes more. Add milk and vanilla and mix to incorporate.
- Scrape down the side of the bowl and add dry ingredients all at once, until just mixed. Folkd in nuts and chocolate.
- Drop by rounded teaspon onto baking sheets. Bake for 9-11 minutes, or until cookies are done to your liking. Let rest on the baking sheet before transferring to a cooling rack.