Brown Butter White Chocolate Macadamia Nut Cookies

Save The Recipe

Enter your email below & we'll send a link to this recipe to your inbox & you'll subscribe for new recipes

Brown Butter White Chocolate Macadamia Nut Cookies

These brown butter white chocolate macadamia nut cookies are a gourmet treat that's sure to impress. The brown butter adds an unbeatable depth of flavor, while the white chocolate and macadamia nuts create a rich, satisfying cookie.

Course Dessert

Cuisine American

Keyword Cookies, macadamia nut, white chocolate

Prep Time 1

Cook Time 24

Total Time 1 24

Servings cookies

Calories 219kcal

Author Jillian Wade

Cost $10.08

Equipment

10-inch skillet
Stand mixer with whisk attachment
silicone baking mats OR parchment paper
3-Tablespoon cookie scoop
cooling rack

Ingredients

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

US Customary - Metric

Instructions

PREHEAT OVEN & PREP PANS:

Move the oven rack to the middle position and preheat to 375°F.
Line 2 cookie sheets with silicone baking mats or parchment paper.

BROWN THE BUTTER:

Add 10 tablespoons of butter to a 10-inch skillet over medium-high heat. Stir until melted and the butter turns dark golden brown, swirling the pan often.
Remove the pan from the heat and swirl in the remaining 4 tablespoons of butter.

MAKE THE BATTER:

Add the butter, sugars, salt, and vanilla to the bowl of a stand mixer fitted with the whisk attachment and mix until combined.
Add the egg and yolk, mix for 30 seconds, and then let the mixture rest for 3 minutes. Repeat the mixing and resting process two 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 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 cookie sheets. The scooped batter should be about 2 inches apart. (I usually have at most 8 dough balls per cookie sheet.)

BAKE COOKIES:

Bake the cookies one sheet at a time until they 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, then move them to a wire rack to cool completely.

REPEAT:

Repeat the baking and cooling process with the remaining cookie dough. Once the cookies are cool, store them in an airtight container at room temperature.

Nutrition