Have you ever read something and completely related to it? When I found this recipe, on Joy the Baker of course, I read the story before it and it hit home. These cookies are just like Mrs. Fields. They also remind me of going to the mall with my friends, normally in our school uniforms because it was right after school, and discussing the latest boy crush. Mind you, we still pick up a half dozen of mini treats from Mrs. Fields every time we go to the mall and we still discuss boys (which I guess they are not exactly boys anymore).
Like Mrs. Field's cookies, they are chewy but not gooey, that amazing crunch and, boy/Brad Pitt oh boy/Brad Pitt, are they sweet. Since they are so tiny, the sweetness is just right. But when you scarf down five at a time that idea is shot to the wind.
Brown Butter White Chocolate Macadamia Nut Cookies
From Joy the Baker
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 chunks
Preheat oven to 350 degrees F. 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. 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. Makes 4 1/2 dozen little cookies.
* I used 1/2 cup splenda brown sugar blend and it turned out great.
** Skim milk worked great too.
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