A classic cookie with a flair for decadence — these white chocolate chip macadamia nut cookies are made with browned butter, toasted macadamia nuts, premium white chocolate, all topped off with a sprinkle of flaky sea salt.
One of the things that I gave up for Lent this year has been eating raw cookie dough.
It has been exactly one week since the start of Lent, and I can safely say that this has been a terrible decision, and is bound to be one of the most brutal experiences of my existence
I also may have a tendency for hyperbole at the moment, but please forgive me as my rationality has begun to slowly decay as I watch scoop after scoop of cookie dough slide on parchment paper-lined cookie sheets past my face and into the oven without me having sampled so much as a morsel.
It’s been tough, but fortunately baked cookies are not on my Lenten do-not-eat list, and so a freshly baked cookie is totally game. And these white chocolate macadamia nuts, made with browned butter are irresistibly and perfectly made, which makes the experience a bit more bearable.
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