This I know to be true; these three four pairs are meant to be together.
- Chocolate & Milk
- Peanut Butter & Jelly
- White Chocolate & Macadamia Nuts
- Me & Ryan Gosling
A couple of weeks ago I had a white chocolate mini kit-kat and it was surprisingly tasty. You could say my hankering to bake with white chocolate began there. Usually when making cookies, I stick with chocolate chip because you can never go wrong with a chocolate chip cookie. Sometimes though, life calls you out of your comfy baking corner and when that happens, you just go with it. This simple recipe for white chocolate macadamia nut cookies is divine. Alert your taste buds, this is going to be a sweet treat.
White Chocolate Macadamia Nut Cookies
adapted from Betty Crocker
makes 2 dozen small cookies
1/2 cup (1 stick) butter
1 cup packed light or dark brown sugar
2 Tablespoons milk
1 large egg
1 teaspoon vanilla extract
1 3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/8 teaspoon salt
1/2 coarsely chopped macadamia nuts
1 cup white chocolate chips
Preheat oven to 350 degrees F. In a medium saucepan melt the butter, stirring the butter until browned bits appear in the bottom of the pan. This may take about 5 minutes. Once the butter is browned, remove pan from heat and set aside to cool a bit while you measure out the dry ingredients and set them aside.
In the bowl of a stand mixer add the brown sugar and slightly cooled butter. Beat on medium speed for about 2 minutes. Add egg and beat for one minute more. Add milk and vanilla extract and beat to incorporate.
Add the dry ingredients all at once. With either the stand mixer on low, or by hand with a spatula, incorporate the dry ingredients until just mixed in. Fold in the chopped nuts and white chocolate chips.
Scoop two teaspoon sized balls onto a lined baking sheet. Bake for 9-11 minutes or until cookies are browning. Remove from oven and let rest of the baking sheet for 3 minutes before removing to a cooling rack.
And there ya have it. Enjoy!
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