Christmas Kismet Cookies
Serves: 24 Cookies
1 3/4 cups unbleached all-purpose flour
1/2 tsp baking soda
14 tbsp unsalted butter
1/2 cup granulated sugar
3/4 cup packed dark brown sugar
1 tsp table salt
2 tsp vanilla extract
1 large egg
1 large egg yolk
1 1/4 cups semisweet white chocolate chips
3/4 cup chopped macadamia nuts
1/2 cup chopped dried cranberries
- Adjust oven rack to middle position and heat oven to 375 degrees.
- Whisk flour and baking soda together in medium bowl; set aside.
- Heat 10 tablespoons butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl.
- Stir remaining 4 tablespoons butter into hot butter until completely melted.
- Add both sugars, salt and vanilla to bowl with butter and whisk until fully incorporated.
- Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand for 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth and shiny.
- Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in white chocolate chips, nuts and cranberries, giving dough final stir to ensure no flour pockets remain.
- Using a tablespoon, scoop out as much cookie dough as necessary to make the size of cookies you desire. I did one big tablespoon for each cookie, which equaled to 2 sheets of 12 cookies.
- Bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 9-11 minutes.
- Transfer baking sheet to wire rack and allow cookies to cool.