White Chocolate Macadamia Cookies

Ingredients:

315g butter (to yield 250g of browned butter)

170g brown sugar

70g white sugar

1 tsp vanilla

4 egg yolks

30g milk

300g AP flour

50g malted milk powder

1¼ tsp Diamond Crystal kosher salt

¾ tsp baking soda

220g white chocolate, chips or chunks

140g roasted macadamias, salted is fine!

Method:

Begin by browning the butter - once it stops bubbling this is when you need to keep whisking the pan to release all the browning milk solids so they don’t stick. Once browned, measure into a metal bowl, you should have 250-255g. Put this in the fridge to cool, stirring every so often so it’s solid but still malleable. You want it the same consistency as regular softened butter. 

Once the butter is at the desired consistency, begin the rest of the process. In a stand mixer bowl fitted with the paddle attachment, beat together butter and sugar till combined. Don’t try to incorporate air here, we’re making a cookie not a cake! Add in yolks, milk and vanilla and scrape down sides. 

In another bowl whisk the dries - flour, malted milk powder, salt and baking soda. Pour this into the stand mixer bowl in two additions, until well combined and a dough has formed. Add in choc chunks and macadamia nuts. With an ice cream scoop with a lever, portion out dough balls onto a small sheet pan. It should make roughly 18 large balls. 

Cover sheet with clingwrap and put in the freezer for at least two hours, until solid. 

When you’re ready to bake,preheat the oven to 330F fan bake.  Bring the balls out for 10 mins at room temp before going into the oven. 8 should fit on a ½ sheet pan. Bake for 22-24 minutes until golden brown. This might differ on your oven especially if you don’t have a convection setting, so monitor them. Sprinkle with maldon straight out of the oven so it sticks to the melty chocolate. Let the cookies rest on a sheet pan for 10 mins before transferring to a cooling rack.