The Boy loves white chocolate chip macadamia nut cookies and I get that to a certain degree. This recipe intrigued me because of the flaky salt on top and, for me, that is always Maldon. This year is Maldon’s 135-year anniversary. To me that is just slightly, no, mostly, amazing. But even better – they have been harvesting salt in that area of England* since the Romans occupied the country. You just cannot beat that kind of history.
When The Boy and I lived in England it was so strange to me to live somewhere where everything was pretty much older than everything in the United States. We lived in Coventry – in the Midlands, a lovely, if slightly industrial town, but there were some buildings in the City Centre that were medieval timber-framed houses and were beautiful and so close to the original St. Michael’s. The original St. Michael’s was destroyed during the Blitz of World War II, so they just left it that way. That was impressive and chilling at the same time. I would go shopping in the city centre and then just go hang out at the bombed out St. Michaels. I went into the new cathedral, but the part I liked best about the “new” version was the sculpture of Michael on the outside. It is pretty much just bad ass. But we all know Michael was the angel version of a total badass.
How did this go from salt to Coventry and then to St. Michael? It got away from me. Just like the Doctor.
1/2 cup butter, room temperature
1/2 cup light brown sugar, packed
1/3 cup granulated sugar
1 Tbs vanilla extract
1 3/4 cups all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup roughly-chopped macadamia nuts
1/2 cup white chocolate chips
Flaky sea salt – Maldon, my go to for flaky
Preheat oven to 350°F.
Over a piece of waxed paper, sift together flour, cornstarch, baking soda and salt. In the bowl of a stand mixer, use the paddle attachment to cream together the butter and sugar until light and fluffy. Add egg and vanilla, and mix until combined.
Add in the flour mixture until just combined. Stir in the chopped macadamia nuts and white chocolate chips by hand until combined.
Use a large cookie scoop or dishers as they are called, I used a #30 size. Place them on a parchment lined baking sheet. Sprinkle each with a bit of the flaky sea salt. Chill in the refrigerator for at least 10-20 minutes, or until the dough is chilled completely through. This is pretty important. Also just add a few white chocolate chips on the top just to make it look nice.
Bake for 10-12 minutes until the edges are just set. Cool cookies on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Source: Gimmesomeoven – Amazingly creative name, yeah, really amazing.
* Maldon is a town on the Blackwater estuary in Essex, England. It is the seat of the Maldon District and starting point of the Chelmer and Blackwater Navigation. It is most renowned for Maldon Sea Salt which is produced in the area.