Professor Butter Beard’s White Chocolate and Macadamia Nut Cookies
Five Dozen Cookies
1 cup light brown sugar
½ cup granulated sugar
12 Tbps unsalted butter, melted and cooled
2 large eggs, room temperature
2 tsp vanilla paste
3 cups all-purpose flour
¾ tsp baking powder
½ tsp baking soda
1 tsp fine sea salt
½ tsp freshly ground nutmeg
½ tsp freshly ground black pepper
1 ½ cups macadamia nuts, coarsely chopped
1 cup white chocolate chips
1) Melt 12 Tbsp unsalted butter and set aside to slightly cool
2) In a medium bowl, whisk together the flour, baking powder, baking soda, salt, nutmeg and black pepper. Have at the ready.
3) In a standing mixer, with the paddle attachment, mix together the two sugars until evenly combined with no lumps of brown sugar. Add the melted butter and mix to combine. Add the eggs and vanilla paste and mix to combine.
4) Add the dry mixture and mix on low just until a dough comes together. Add the macadamia nuts and white chocolate chips just until evenly distributed.
5) Line one baking sheet with parchment and using a spring-loaded scoop, portion the dough into 2 Tbsp balls. You should have about 5 dozen. Cover with plastic wrap and chill at least one hour.
6) Preheat your oven to 375 degrees and line two more baking sheets with parchment paper. Place 16 cookies on one sheet and bake on the center rack for 8 minutes. Rotate the pan and bake for 4 more minutes. Let the cookies cool on the pan for 5 minutes and then remove them to a wire rack to cool completely. Continue baking the rest of the cookies in the same manner.
7) Optional – dust the cool cookies with a dusting of confectioner’s sugar.
