Kiddipedia
Recipe by KitchenAid®
These cookie bars are a party for your mouth. A slight crisp exterior, and a chewy, decadent center. The brown butter and macadamia nuts really take these to the next level of cookie heaven.
PREP TIME: 15 minutes (excludes 40 minutes of rest time)
BAKE TIME: 25-30 minutes
TOTAL TIME: 40-45 minutes
EQUIPMENT: stand mixer; quarter sheet pan (12.5-in x 9-in x 1-in/31-cm x 23-cm x 2.5-cm); parchment paper; whisk; spatula
INGREDIENTS:
1 cup (229.5 g) unsalted butter, room temperature
2 ½ cups (312 g) all-purpose flour
1 teaspoon (4 g) baking soda
1 teaspoon (5 g) kosher salt
1 ½ cups (330 g) light brown sugar, packed
½ cup (96 g) granulated sugar
1 teaspoon (6 g) pure vanilla extract
2 (120 g) large eggs, room temperature
1 (20 g) large egg yolk, room temperature
1 cup (166 g) white chocolate chips
1 cup (125 g) raw macadamia nuts, toasted and crushed
INSTRUCTIONS:
Line a quarter sheet pan (12.5-in x 9-in x 1-in/31-cm x 23-cm x 2.5-cm) with parchment paper and set aside.
Brown the butter. Place butter in a small saucepan and place on a stove set to medium-low heat. Cook until butter smells nutty and the milk solids have turned brown, about 10 minutes. Remove pan from heat and set aside to fully cool before proceeding, at least 10 minutes.
In a medium mixing bowl add flour, baking soda, and salt together. Whisk to combine and set aside.
In the bowl of a stand mixer fitted with a paddle attachment, add cooled browned butter, brown sugar, and granulated sugar. (NOTE: Make sure to scrape all of the brown bits of butter from the bottom of the pan when adding to mixer – this gives the cookies flavor.)
Turn to medium-high and beat for 1-1.5 minutes, or until mixture comes together.
Reduce speed to low and add vanilla. Add eggs, one at a time, mixing until fully incorporated. Increase speed to medium-high and continue to beat mixture until it becomes light and fluffy, about 2 minutes.
Reduce speed to low, and add flour into the mixer in two parts, mixing on low speed just to incorporate. Remove bowl from the mixer and add chocolate chips and macadamia nuts. Use a spatula to fold in the ingredients. Do not overmix.
Pour mixture into prepared sheet pan and press it into the corners of the pan, creating an even layer. Place the pan in the refrigerator to chill for at least 30 minutes, or until firm.
When ready to bake, place oven rack to the middle position in your KitchenAid® Convection Countertop Oven. Turn to “convection bake” setting at 325ºF and set timer for 30 minutes. Once oven has preheated, place cookies on rack. Bake for 25-30 minutes, rotating the pan halfway through. The cookies are done when the top of the cookies are golden brown and a toothpick inserted into the center comes out clean.
Remove cookies from oven and place on a baking rack to cool completely. When ready to serve, run a paring knife along the edge of the pan. Remove, and slice into 24 (2-in x 2-in/5-cm x 5-cm) bars.
CHEF’S NOTES:
Bars will keep for up to 1 week stored in an airtight container at room temperature.
