Care for a slice of the Ultimate Banana Bread? Yes, please! Fall is the perfect time to get back to baking.
Cooler weather means it’s time get back to home baking. Pastry chefs and restaurateurs Bettina Schormann and Erin Schiestel share recipes for irrestible indulgences from their book, Earth to Table Bakes.
WHITE CHOCOLATE MACADAMIA NUT COOKIES
MAKES 18 TO 20 COOKIES
¾ cup macadamia nuts
½ cup unsalted butter, room temperature ½ cup lightly packed brown sugar
⅓ cup granulated sugar
1 large egg
1 tsp kosher salt
½ tsp baking powder
½ tsp baking soda ½ tsp pure vanilla extract
1 cup all-purpose flour ¾ cup chopped good-quality white chocolate or white chocolate chips
Preheat the oven to 300°F (150°C). Place the macadamia nuts on an unlined baking sheet and bake for 8 to 10 minutes, until toasted and brown. Let cool to room temperature. Increase the oven temperature to 360°F (185°C).
In a stand mixer fitted with the paddle attachment, cream the butter, brown sugar and granulated sugar on medium speed. Scrape down the sides of the bowl and add the egg. Mix until combined. Add the salt, baking powder, baking soda and vanilla. Scraping down the sides of the bowl as needed, mix until fluffy and smooth, about 5 minutes. Add the flour, white chocolate and toasted macadamia nuts. Mix on low speed for about 1 minute.
Remove the bowl from the stand and use a spatula to gently fold the batter to make sure the ingredients are well combined without knocking the air out of the dough. Some ingredients may get lost at the bottom of the bowl, so be sure to scrape them up. Line the same baking sheet you used to toast the macadamia nuts with parchment paper.
Roll the cookie dough into 1-inch balls, the equivalent of about 2 tablespoons of dough. Arrange on the prepared baking sheet about 2 inches apart.
Bake for 15 to 20 minutes, turning the baking sheet after 10 minutes, until the cookies are golden brown. Let cool to room temperature. Serve immediately or store in an airtight container at room temperature for up to 5 days.