Macadamia White Chocolate Chip Cookie Cure-All

Just in Time for the Holidays!

C2014-10-03O-Naookies. They can help any number of ailments: bitter coffee mouth, the miss your family holiday blues, and lack of yuletide-itis.
If you didn’t already know, we’ve got a bit of a thing for cookies here at Black Mountain Software. In fact, we are so serious about our cookies that we do a blind cookie tasting every year to choose the perfect cookie. And we think the results are just…sweet!

If you suffer from bitter coffee mouth or lack of yuletide-itis, and you’re yearning a super yummy remedy, we’ve got a cookie cure-all recipe that is sure to keep you from falling to “crumbles!” It’s the Brown Butter White Chocolate Macadamia Nut Cookie recipe, inspired by our 2013 BMS Cookie of the Year.

Brown Butter White Chocolate Macadamia Nut Cookies
Ingredients:
2 cubes of salted butter
1/4 C all-purpose flour (more if dough is too sticky; add 1 TBSP at a time)
1 TSP baking soda
1/2 TSP salt
1 C, plus 2 TBSP dark brown sugar
1/2 C granulated sugar
2 TSP vanilla
2 large eggs, at room temperature
2 C white chocolate chips
3/4 C raw macadamia nuts, roughly chopped

Instructions:

1. Preheat oven to 375 degrees (F). Grease two large baking trays or line with parchment paper.
2. Cook one stick of butter in a small sauce pan over medium-high heat and cook for about 2 minutes, stirring constantly until the butter has browned. Remove from heat and stir in remaining stick of butter; and whisk until completely smooth. Place the bowl in the refrigerator or freezer to bring the butter back to room temperature. Butter should be solid but soft when at room temperature.
3. Once the butter is room temperature, in a medium-sized bowl whisk together the flour, baking soda, and sea salt. Set aside.
4. In a large bowl, combine the sugars, vanilla, and browned butter; cream on medium-speed of a mixer until light and fluffy; about 2 minutes. Add the eggs and beat for about 30 seconds. Don’t over-beat the eggs into the mixture.
5. Let the mixture rest for 5 minutes, then beat the eggs for another 30 seconds.
6. Using a spatula, gently fold in the flour mixture, stirring only until the flour begins to disappear.
7. Fold in white chocolate chips and macadamia nuts.
8. Roll dough into cookie balls of about ¼ C in size (we like our cookies BIG!), then place on prepared sheet a couple inches apart.
9. Place baking sheets in preheated oven and bake for 11-14 minutes or until golden brown at the edges but still soft in the middle.
10. Let cookies cool for 5 minutes on the sheet before transferring to a wire rack to cool completely.

There you go! A one-hour cure-all for your winter cookie blues!

Happy Holidays from all of us at Black Mountain Software.

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