Adam Bakes: Brown Butter White Chocolate Macadamia Nut Cookies

I am here to praise two things- brown butter macadamia nut cookies and that little boy's mixing skill. Great, both. I believed this is the best cookies I've baked so far. I might have said something similar before, but naah..this is it. This is the best cookies ever!

Have you guys ever browned butter? It's the best scent you'll smell. It adds nuttiness flavor in the cookies. I'll definitely bake this again for Eid. :P 

Below is Adam's cookies tray. He scooped them himself. The little guy was supposed to take his afternoon nap. But he insisted to watch some BumbleBee (the robot) videos than hitting the sack. He was watching it for almost an hour and showing no signs of giving up his iPad. Well, that's the bad side of iPad-he never wanted to stop tapping away. Once he grabs it, he doesn't want to let go of it. Sometimes, it's easier to persuade him to stop tapping and hand us the iPad. But during his bad hair days, we (me, actually) had to force him to pass it, and he eventually cries a river after that. I always feel bad for doing that. But that's the only way to terminate the iPad session. 

Yesterday was different. Instead of taking the iPad away, the brilliant side of me asked him to help me bake some cookies in the kitchen. And just like that, he jumped out of his bed, left the iPad and went straight to the kitchen. Hurray to no drama!  As for the iPad, I'm still saying YES to it. There are many good quality apps for children, we just have to choose them wisely. 

He helped me pour all the ingredients inside the bowl, except the browned butter. Then, he insisted on mixing the wet batter with the dry ingredients himself. Okay fine, mix it. He did, and he done it quite well.#confetti

So here the best part of this entry: the recipe. Beware! You'll never stop munching on it :P

Brown Butter White Chocolate Macadamia Nut Cookies

(From Joy the Baker, adapted from Betty Crocker)

Yield: 2 dozen small cookies

1/2 cup (1 stick) butter 

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.