White Chocolate Macadamia Nut Cookies

In a microwave-safe bowl, melt the white chocolate using three or four 15-second bursts at normal power; to prevent scorching, pause to stir the white chocolate between rounds. Transfer to the bowl of a stand mixer fitted with a paddle attachment, then add sugar, salt, baking powder, baking soda, nutmeg, and butter. Cream mixture on medium speed until fluffy and light, about 5 minutes, pausing at the halfway mark to scrape the bowl and beater with a flexible spatula.

Published at Fri, 31 Aug 2018 10:25:12 +0000