I’ve become a bit of broken record, but it’s been busy around here. So busy, in fact, that there hasn’t been much time to bake or blog. My students and I have kicked-off our annual corsage fundraiser, where we sell and handmake corsages for highschool prom-goers. It’s a really fun opportunity to teach our students about project management, but also the craft of floral design and corsage-making. We’ve received 300 orders and have raised over $3,000 in just a few weeks! How incredible is that? It’s certainly taking its toll on me [it’s practically a second full-time job], but these kids keep me pretty energized with their youthfulness and eagerness to see us succeed.
So today, on a rare (and self-imposed) off day on this gorgeous Sunday morning, I had to make these cookies, recently posted on Joy The Baker. Now, I love JTB – the blog is delicious and Joy is such a hoot. I am fangirling a bit here, but I always have such great success with her recipes. Here’s another, near fool-proof one. This recipe is a bit unique in that it has both cream cheese and instant milk powder, ingredients I have never put into a cookie. But whatever the case, it worked! And now I want all my cookies with cream cheese and instant milk powder. These cookies are perfectly chewy with a great crispness on the outside. Thanks to both the softened and browned butter, there is also great richness and caramely-buttery flavor. My only complaint (as if it’s a true complaint) is that these cookies are on the sweeter side. I may cut the sugar a bit next time, and see how I fare, but otherwise, these are absolutely perfect. This recipe calls for 3 cups of flour, which yields quite a bit of dough, so I scooped out raw 2 oz balls of dough, froze them on a sheet, then placed the frozen balls into a ziploc bag. These will be perfect after a long day at work – just plop back on a baking sheet and bake for fresh, easy cookies.
Browned Butter Macadamia White Chocolate Chip
Source: Joy The Baker
8 oz cream cheese, softened
1/2 cup unsalted butter, softened
1/2 cup unsalted butter, melted and browned and slightly cooled
1 c light brown sugar, packed
1 c granulated sugar
2 large eggs
2 tsp vanilla extract
3 c all-purpose flour
1 c instant milk powder
1 1/2 tsp baking soda
3/4 tspbaking powder
2 c coarsely chopped macadamia nuts, raw
2 c coarsely chopped white chocolate*
*As with all chocolates, bars that are roughly chopped are always better than pre-made chips. They melt better and are made of better quality ingredients. Opt for bars when able
With a stand mixer, beat together the softened cream cheese and softened butter on medium speed until light and creamy. Add both sugars and the browned butter and continue to beat until well combined. Add the eeggs and vanilla extract and beat until pale and fluffy. In a separate bowl, whisk together the dry ingredeints. Slowly add the dry ingredients into the wet, and mix just until combined. Remove the paddle attachment and fold in the chopped nuts and chopped white chocolate by hand. The dough is very soft and sticky at this point, so cover the mixing bowl with plastic wrap and fridge for at least 1 hour. As with the best cookie recipes, this allows the flavors to develop but also prevents the cookie from spreading too much, giving it nice shape.
When ready to bake, preheat the oven to 350*F. Line a baking sheet with parchment, and using a large scoop (I used a 2 oz one), scoop out dough balls and place on the baking sheet, giving them 1-2″ of space. Bake for 12-15 minutes, or until the edges begin to get golden brown but the middle remains a bit soft. Remove from oven and allow cookies to set on tray before moving to a cooling rack. Enjoy with milk.
I think in the future, I may added shredded (and non-sweetened) coocnut flakes to this recipe for some fun texture. But it really is perfect. My cookies didn’t spread quite as thin as JTB – they remained big thick biscuits even after being cooled (similar to a Specialty’s cookie actually), but their soft tender texture cannot be beat. This is definitely on the ‘make again’ list.
Thanks for reading,