Warm chocolate chip cookies are always comforting, especially on quiet, rainy days. I loved being back home for a quick visit a couple weekends ago. So much has changed over the past year, but being home always feels familiar and comforting.
I've been wanting to try this recipe for a while and think it'll be my go-to cookie dough from now on. The cream cheese gives the cookies incredible texture, and the brown butter adds a bit of nuttiness. They’re crispy on the edges and chewy in the center when they’re warm, but I like them even more the next day when they become more like soft-baked cookies. I love the classic combination of white chocolate and macadamia nuts but can also see this recipe as a great base for other combinations.
WHITE CHOCOLATE MACADAMIA COOKIES
makes 4 dozen cookies // adapted from Joy the Baker
3 cups all-purpose flour
1 cup instant milk powder
1 ½ teaspoons baking soda
3/4 teaspoon baking powder
1 teaspoon salt
8 ounces cream cheese, softened
8 tablespoons (1 stick) unsalted butter, at room temperature
8 tablespoons (1 stick) unsalted butter, browned and cooled slightly
1 cup packed light brown sugar
1 cup granulated sugar
2 large eggs, at room temperature
2 teaspoons vanilla extract
1 ½ cups coarsely chopped macadamia nuts, toasted
2 cups coarsely chopped white chocolate
In a medium bowl, whisk together the flour, milk powder, baking soda, baking powder, and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese and room temperature butter and beat until creamy. Add the browned butter and sugars, then beat until combined. Add the eggs and vanilla, and mix on medium-low speed until pale and fluffy, about 3 minutes. Add the dry ingredients, mixing until just combined. Fold in the chopped nuts and white chocolate.
Cover the mixing bowl, and refrigerate for at least 1 hour or overnight. (I like to portion out all of the dough after 1 hour, so that it’s easy to bake them off later.)
When ready to bake, line a baking sheet with parchment paper and preheat the oven to 350°F. Scoop dough into portions of about 2 tablespoons each, then place them onto the prepared pan, leaving a couple inches between each cookie. Bake until golden around the edges, 11-12 minutes. Cool for one minute on the pan, then transfer to a wire rack. Serve warm or at room temperature.