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.
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.