Brown Butter White Chocolate Macadamia Nut Cookies
Indulge in the delightful experience of Brown Butter White Chocolate Macadamia Nut Cookies. These thick and chewy cookies combine the nutty richness of brown butter with creamy white chocolate and crunchy macadamia nuts, creating an unforgettable treat that’s perfect for any occasion.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 15 tablespoons salted butter (browned)
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup + 2 tablespoons dark brown sugar
- 1/2 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 large eggs (room temperature)
- 2 cups white chocolate chips
- 3/4 cup macadamia nuts (chopped)
Instructions
- Preheat your oven to 375°F (190°C) and line two large baking sheets with parchment paper.
- In a saucepan, brown eight tablespoons of salted butter over medium heat until golden. Remove from heat and stir in the remaining butter until smooth; let cool.
- Whisk together flour, baking soda, and salt in a medium bowl. Set aside.
- In a large bowl or stand mixer, cream together the cooled brown butter, dark brown sugar, granulated sugar, and vanilla until light and fluffy. Add eggs one at a time and mix until combined.
- Let the mixture rest for five minutes before folding in dry ingredients with a rubber spatula. Gently mix in white chocolate chips and macadamia nuts.
- Roll three-tablespoon-sized portions of dough into balls and place them on the prepared baking sheets with enough space between each.
- Bake for 11 to 14 minutes or until edges are golden but centers remain soft. Cool on sheets for five minutes before transferring to wire racks.
Nutrition
- Serving Size: 1 cookie (56g)
- Calories: 260
- Sugar: 16g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg