These White Chocolate Macadamia Nut Cookies are made with browned butter that makes the flavor of the white chocolate and macadamia nuts POP. They have rich butterscotch undertones, crispy edges, and a soft and chewy interior. Basically, they’re the best cookie on the planet.
This post for White Chocolate Macadamia Nut Cookies Recipe includes affiliate links, this means I make a few cents if you buy the item after clicking my link. This costs you nothing, but it helps keep this blog running on butter…lots of butter.
White Chocolate Macadamia Nut Cookies are my all time favorite cookies, but I feel like sometimes they are lacking in flavor. So to heighten the flavor of these cookies I opted for browned butter, because I feel that the butterscotch undertones of the browned butter go lovely with the white chocolate and macadamia nuts.
The mixing method for these cookies is a little different. I alternate between mixing and resting the batter so that the sugar dissolves before baking. As a result, the cookies have a crisp exterior and a marvelous chewy interior. It’s really worth the extra effort.
Paradise Cookies: They’re full of white chocolate chunks, macadamia nuts, coconut, lime zest, and sea salt. As a result, they’re my favorite cookie to make during the summer!
Cook’s Note – White Chocolate Macadamia Nut Cookies:
- These macadamia cookies will keep in an airtight container for up to 5 days.
- To freeze the cookie dough: scoop dough onto a cookie sheet, and freeze until solid. Then, place frozen cookie dough into Ziploc bags. The dough can be frozen this way for up to 6 months.
Cook’s Tools and Ingredients – White Chocolate Macadamia Nut Cookies:
- 14 tablespoons unsalted butter divided
- ½ cup granulated sugar
- ¾ cups packed dark brown sugar
- 1 teaspoon salt
- 2 teaspoons vanilla extract
- 1 large egg
- 1 large egg yolk
- 1 ¾ cups unbleached all-purpose flour
- ½ teaspoon baking soda
- 1 cup white chocolate chips or chunks
- 1 cup chopped macadamia nuts
- PREHEAT OVEN & PREP PANS: Move oven rack to middle position and preheat to 375 degrees F. Line 2 cookie sheets with silicone baking mats or parchment paper; set aside.
- BROWN THE BUTTER: In a 10-inch skillet over medium-high heat add 10 tablespoons of butter and heat until melted and the butter turns dark golden brown while swirling the pan often. Take the pan off the heat and swirl in remaining 4 tablespoons of butter.
- MAKE THE BATTER: In the bowl of a stand mixer fitted with the whisk attachment add the butter, both sugars, salt, and vanilla and mix until combined. Add the egg and yolk and mix for 30 seconds, and then let the mixture rest for 3 minutes. Repeat the mixing and resting process 2 more times, the mixture will be thick, smooth, and shiny. Sift in the flour and baking soda and fold in using a rubber scraper until just combined. Fold in the white chocolate chips and macadamia nuts until evenly distributed.
- SCOOP BATTER: Use a 3-Tablespoon scoop to scoop the batter onto the prepared cookies sheets. The scooped batter should be about 2-inches apart (I usually have no more than 8 dough balls per cookie sheet).
- BAKE COOKIES: Bake the cookies 1 sheet at a time until the cookies are slightly golden, still puffy, and the edges have begun to set but the centers are still soft, about 10-12 minutes, rotating the cookie sheet halfway through baking.
- COOL COOKIES: Let the cookies cool on the cookie sheet for 5 minutes, and then move them to a wire rack to cool completely. Repeat baking and cooling process with remaining cookie dough. One the cookies are cool, store them in an airtight container at room temperature.
Adapted from Cook’s Illustrated.