as you may have seen in my last post, gracefulleats is now six years old- a semi-amazing feat considering the consistent inconsistencies in blogging over the years. but it’s definitely a testament to how much this hobby has grown and how much i’ve matured.
I mentioned in my last post that you’d see more snippets of my life here, which has always been a goal of mine since day one. I’m pretty much an open book, but it’s hard for me to find the balance between oversharing and focusing just on baking. but really, it’s reddit AMA for me almost any day.
one of my resolutions this year is to sit at my desk more. i live in a tiny room in the bay area that fits only a twin sized bed, and a corner desk. the chair has become a second place to store clothes apparently, as i’m sure many of you can relate. i find that i end up being a potato when i’m in bed, which is totally fine, but i end up drowning myself in social media nonsense and unnecessary drama on netflix (currently, grey’s anatomy), and oversleeping. my goal to sit at my desk more just means more time spent in the Word, journaling, doing puzzles, and hopefully photo editing and blogging!
these brown butter white chocolate macadamia nut cookies have absolutely nothing to do with new years resolutions and are completely unhelpful if your goal is to be healthier. but, before you say no, please consider this: soft, chewy, yet somehow still crispy (?! wat, how?!) cookies with chunky bits of sweet white chocolate and chopped macadamia nuts and an additional layer of creaminess from the cream cheese and nuttiness from the browned butter. have i convinced you yet?
the cookie base is made with brown butter (obvi, and duh, why wouldn’t you), cream cheese, more butter, and both white and brown sugar. cream them together until light and fluffy, add your eggs and vanilla, and keep beating. in goes your dry ingredients- flour, leavening, salt, and the subtle star- milk powder. I’m not sure what it does, but I’d like to think it adds an extra layer of creaminess that complements the browned butter and cream cheese. trust me. and here are the star players- macadamia nuts, white chocolate chunks, mix it, chill it, bake it, eat it. and repeat.
baker’s notes: i’d recommend using chopped white chocolate bars for this. white chocolate chips are a good alternative, but just make sure that either option are made up of pure cocoa butter instead of just sugared and flavored oils.
brown butter white chocolate cookies
makes about 3 dozen
from joy the baker
1 8oz block full-fat cream cheese, at room temp
1/2 cup unsalted butter, softened
1/2 cup unsalted butter, browned and cooled slightly
1 cup light brown sugar, packed
1 cup granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
3 cups all-purpose flour
1 cup instant milk powder
1 1/2 teaspoon baking soda
3/4 teaspoon baking powder
1 teaspoon salt
1 1/2 cups (ish) macadamia nuts, coarsely chopped
2 cups white chocolate, coarsely chopped (*see baker’s notes)
make the dough: in your stand mixer, using the paddle attachment, beat together the room temp cream cheese and softened butter until light and creamy. add the brown butter, light brown sugar, and granulated sugar, and beat until light and creamy. add the eggs and vanilla extract, and beat on medium speed for a couple minutes until light and fluffy.
in a medium bowl, whisk together the flour, milk powder, baking soda, baking powder, and salt. stir in the dry ingredients into the butter/sugar mixture until there are a few dry specks left. fold in the chopped macadamia nuts and white chocolate.
wrap the bowl in plastic wrap and refrigerate for at least an hour.
bake the cookies: preheat the oven to 350 f. line a baking sheet with parchment paper or a silicone baking mat. scoop out 1-2 tablespoons of dough for each cookie. place the dough balls on the lined baking sheets, spacing them about an inch apart.
bake the cookies for about 11-12 minutes, until the edges are slightly browned but the middles are a bit undercooked. let the cookies cool slightly, and then serve and enjoy!!