This is the 'brown' bit im talking about, see? They're little burnt bits of butter which makes the mixture taste kind of nutty, I think from now on im going to be using brown butter in ALOT more things.
This photo makes me want neenish tarts! Ooh, I saw a recipe for those today, i hope i make that happen, real soon...
Here is my lovely little ball of deliciousness. If you are wondering why it is still a ball, well, let me tell you. Since Cassie from howtoeatacupcake talked about freezing balls of cookie dough before baking them in one of her recipes I have become a little obsessed with it. It works so well, it leaves the middle slightly squishy and more puffy, it helped me perfect my favourite peanut butter cookies, and I figured it would do the same here. A few things happened though, I got distracted by visitors and ate lunch and left the trays of cookie dough in the freezer for AGES, and i put heaps of macadamias and white chocolate in the mix, AND i didn't cook them long enough, which all culminated in these little miracles. They are thick and raw in the middle, I couldn't have hoped for anything better. I love when my cooking mistakes turn into something beautiful.
Brown Butter White Chocolate Macadamia Nut Cookies
Joy the Baker (who adapted it from Betty Crocker)
For Joy it made two dozen small cookies, while for me, I havent got a clue. I just made them as big as I wanted. Make them as big as your judgement suggests, then add a little more!
Ingredientes (that's Spanish for ingredients, just in case i lost you.)
- 115g butter (direct quote from Joy: don’t even think of using margarine)
- 1 cup packed light or dark brown sugar (I used normal, I think joy wrote at some point that it doesn't really matter which you use.)
- 2 Tablespoons milk
- 1 large egg
- 1 teaspoon vanilla extract
- 1 3/4 cup plain flour
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1/2 cup coarsely chopped macadamia nuts (I chopped them in half because i wanted a flavour explosion. And I used more than recommended, once again for the flavour explosion.)
- 1 cup white chocolate chunks (i just chopped up white chocolate, its so much bigger than choc chips!)
Método (are you catching on to my theme yet?)
- Preheat oven to 175C. In a medium saucepan melt the butter, swirling and stirring the butter until nicely browned bits appear in the bottom of the pan. This may take about 5-7 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.
- Turn the mixer off, scrape down the sides of the bowl and 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.
- (Eat a spoonful of mixture and tell me if it tastes like aromatherapy oil to you. Other taste testers assured me i was being silly, but I need more opinions. Don't worry if it does, the taste does not carry on past the baking stage.)
- Scoop two teaspoon sized balls onto a lined baking sheet. Bake for 9-11 minutes or until cookies are deliciously golden. Remove from oven and let rest of the baking sheet for 3 minutes before removing to a cooling rack.