Description
These White Chocolate Macadamia Nut Cookies are a decadent treat featuring browned butter for a rich, nutty flavor paired with sweet white chocolate chips and crunchy roasted macadamia nuts. Perfectly soft and chewy with slightly crisp edges, these cookies are elevated with a sprinkle of flaky sea salt for a sophisticated sweet and salty balance.
Ingredients
Butter Mixture
- 1 cup (220g) unsalted European style butter, divided
Dry Ingredients
- 2 cups (256g) all-purpose flour
- 1/4 tsp kosher salt
- 3/4 tsp baking powder
- 1/2 tsp baking soda
Sweeteners and Flavorings
- 1/2 cup (105g) light brown sugar, packed
- 1/2 cup (100g) granulated sugar
- 2 tsp vanilla bean paste
- 1 tsp lemon juice
Eggs
- 1 large egg + 1 egg yolk
Add-ins
- 1 3/4 cup (290g) white chocolate chips, plus more for topping
- 1 cup (125g) dry roasted salted macadamia nuts, coarsely chopped
Optional
- Flaky sea salt, for sprinkling
Instructions
- Preheat oven and prepare baking sheet: Preheat your oven to 350°F (177°C) and line a large baking sheet with parchment paper to prevent sticking and ensure even baking.
- Divide and slice butter: Slice the butter sticks. Place one stick (half of the butter) into a medium saucepan and the other stick into a large mixing bowl.
- Brown the butter: Over medium heat, melt the butter in the saucepan, stirring continuously. Watch as it shifts from melted, to loud bubbling, then quiet and foamy, finally turning to a golden amber color which signals perfectly browned butter.
- Combine browned and sliced butter: Pour the hot browned butter over the sliced butter in the mixing bowl. Stir them together to melt the solid pieces and cool the brown butter slightly.
- Chop nuts if needed: If not already done, coarsely chop the dry roasted salted macadamia nuts at this time.
- Add sugars to butter mixture: Whisk the light brown sugar and granulated sugar into the butter mixture until smooth and combined.
- Incorporate eggs and flavorings: Add the large egg, egg yolk, vanilla bean paste, and lemon juice. Whisk vigorously until the mixture lightens in color and begins to thicken, indicating a well-aerated base.
- Mix dry ingredients: Whisk in the kosher salt, baking powder, and baking soda to evenly distribute leavening agents and seasoning.
- Fold in flour and mix-ins: Switch to a rubber spatula and gently fold in the all-purpose flour, stopping just before fully combined. Then fold in the white chocolate chips and chopped macadamia nuts, incorporating them evenly without overworking the dough.
- Let dough rest: Allow the dough to sit for about 5 minutes to let the flour absorb the butter fully, thickening the dough to the right consistency for scooping.
- Scoop cookies onto sheet: Using a large cookie scoop (about 3 tablespoons), scoop 3-4 cookies onto the parchment-lined baking sheet, spacing them sufficiently. Optionally, top each mound with extra white chocolate chips for an attractive finish.
- Bake cookies: Bake cookies for 11-13 minutes or until the edges turn golden and the centers appear pale, puffed, and slightly underdone. This ensures a soft chewy center.
- Add finishing touch and cool: Once out of the oven, lightly sprinkle cookies with flaky sea salt if you like the sweet and salty contrast. Transfer them to a cooling rack and enjoy warm for the best texture and flavor.
Notes
- Using European style butter gives a richer flavor and better browning due to higher fat content.
- Browned butter adds depth and nuttiness, enhancing the cookie’s flavor profile.
- Slightly underbaking the cookies keeps them soft and chewy in the center.
- Resting the dough allows flour to absorb butter, improving texture and handling.
- Flaky sea salt is optional but recommended for balancing the sweetness.
- Cookies can be stored in an airtight container for up to 4 days or frozen for longer storage.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
