Macadamia White Chocolate Cookies

The Foodies' KitchenAugust 29, 2019

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So we’ve been on a nut recipe streak lately. Our latest recipe was the Chocolate Chip Hazelnut Cookies, but we’ve also been preparing Green Beans with Sun-Dried Tomatoes & Almonds, Chicken Stir-Fry with Peanut Sauce, and Almond Crusted Fish Fillets.

For breakfast, a tablespoon of homemade Mixed Nuts Butter or Almond Butter on a slice of toasted bread will get you out the door in no time, and with plenty of protein in your belly that you won’t go hungry mid-morning arrives. So it was just so right to make a second batch of nutty cookies… this time making the macadamia the center of attention.

At Almacenes Siman we found so any goodies to make this recipe happen – all from the Pioneer Woman’s product line. We already had the knife set and a couple of bowls (check the flour bowl from the pic above!), and we got a brand new set of flour and sugar containers – perfect to store flour and sugar on your counter. We also got a floral ceramic insert so you can place hot plates on the table.

Kitty

Macadamia White Chocolate Cookies

Recipe from Live Well, Bake Often
Yields: 30 cookies

Ingredients:
2 ¾ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup brown butter, room temperature
1 cup brown sugar
½ cup sugar
2 eggs, room temperature
2 teaspoons vanilla extract
1 ½ cups white chocolate chips
1 ½ cups chopped macadamia nuts

Instructions:

If you haven’t already, start off this recipe a few hours ahead by browning the butter. Takes a few minutes to do, but a couple of hours for the butter to solidify again.
In a medium bowl, whisk together the flour, salt, and baking soda. Set aside.
Place butter and both sugars in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium until combined, then add the eggs one at the time, mixing well until combined. Add the vanilla and mix until combined.
In 2 additions, add the dry ingredients, beating until combined. Scrape down the sides as needed. This dough will be a little on the wet side since it has a higher fat content.
Stir in the white chocolate chips and chopped macadamia. Transfer cookie dough to the refrigerator and chill for at least 2 hours.
Using a small cookie scoop (2 tablespoons), portion out the entire dough. Place back in the fridge.
Preheat oven to 350°F and set an oven rack to the middle position. Place the cookie dough balls on a parchment-lined baking sheet 1-inch apart and bake for 9-12 minutes, until the edges of the cookies start to brown.
Let the cookies rest on the baking sheet for 5 minutes, then transfer to a rack to cool.

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