The white chocolate macadamia nut cookie got a little fancier today.
Partially whole wheat, with big chunks of chopped white chocolate (Callebaut brand), roasted macadamia nuts, dried pineapple chunks. You could use chips, but if possible, I recommend buying a block of good quality chocolate and chopping it yourself. It looks nicer, especially when using white chocolate, to have those uneven blobs of chocolate all melted and shining. Tastes better, too, what with the oozing chocolate hugging the slightly salty macadamias and pineapple bits.
Browned butter adds an extra rich, nutty element to the cookies. Using browned butter makes things easier since you don’t have to wait for butter to soften…which can take hours in the cold weather temperatures.
Macadamia nuts, eaten in moderation, are rich in the minerals calcium, iron, magnesium, manganese, and zinc. Alright alright, so we are about to chow down on some cookies, but…at least we can get a little pumped about the macadamias…
White Chocolate Pineapple Macadamia Cookies
adapted from Joy the Baker
yields about 30-36 smallish cookies
1/2 cup (1 stick or 4 oz) butter
1 cup (200 grams) light or dark brown sugar
2 tablespoons milk (I used 1% milk)
1 egg (if possible, try to use an organic egg; even better, purchase your eggs locally at the farmer’s market or another reliable source…)
1 teaspoon vanilla extract
1 3/4 cup flour (I used 1 cup ap flour + 3/4 cup whole wheat pastry flour)
1/2 teaspoon baking soda
1/8 teaspoon salt
1/2 cup roughly chopped macadamia nuts
1/2 cup roughly chopped dried pineapple chunks
1 cup roughly chopped good quality white chocolate (a serrated knife works well for chopping chocolate)
Preheat oven to 350 degrees F. Brown the butter: in a medium saucepan, melt the butter, swirling and stirring until nice browned bits appear in the bottom of the pan. This may take 5-7 minutes. Once the butter is browned, remove from heat and set aside to cool a bit while you measure out the dry ingredients.
In a bowl of a stand mixer, add the brown sugar and slightly cooled browned butter. Beat on medium speed for about 2 minutes. Add the egg and beat for another minute. Add the milk and vanilla and beat until incorporated.
Turn the mixer off, scrape down the sides, and add flour, baking soda, and salt 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, pineapple chunks, and white chocolate.
Scoop two teaspoon size balls onto a parchment lined baking sheet (this should use two baking sheets). Bake for 9-11 minutes, rotating once through baking, until the cookies are soft and golden. Remove from the oven and cool completely on a wire rack.