White Chocolate Macadamia Nut Cookies Recipe
Take your beloved classic White Chocolate Macadamia Nut Cookies to the next level with brown butter. The nutty, toffee-like note of brown butter enhances the rich, buttery taste of macadamia nuts, and adding the perfect contrast to the creamy sweetness of white chocolate chips.
Servings: 17 large cookies
Equipment
- Silicone Baking Mat
Ingredients
- 8 oz unsalted butter 227 g, brown half
- 1 ½ cup macadamia nuts raw or roasted and unsalted, 200 g
- 1 ¼ cup brown sugar 250 g, both light or dark will work
- ¼ cup granulated sugar 50 g
- 2 large egg
- 1 ½ teaspoon pure vanilla extract
- 2 ¼ cup all-purpose flour 300 g
- ¾ teaspoon kosher salt
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 cup white chocolate chip 172 g
Instructions
- Brown half the butter - Place 1 stick (4 oz, 113 g) of butter in the stand mixer bowl and heat the second stick of butter in a light colored saucepan over medium heat. Once the butter melts, it will become foamy. When the foam subsides, you will see clear bubbles, start whisking continuously at this point to keep the milk solids from burning. When the butter is caramel in color and smells nutty, turn off the heat and immediately pour everything including the brown solids over the butter in the stand mixer bowl and stir to melt. Set aside to cool.8 oz unsalted butter
- Roast the macadamia nuts - In a skillet over medium heat, roast the macadamia nuts for 3 - 5 minutes until toasty and fragrant. Spread the roasted nuts on a cutting board to cool and then roughly chop. TIP: Even when using roasted nuts, I would still roast it quickly before using to bring out the flavor and natural sweetness of the macadamias.1 ½ cup macadamia nuts
- Cream butter with sugar - Add brown sugar and granulated sugar to the melted and cooled butter and beat with the paddle attachment for 2 minutes until fluffy and lighter in color.1 ¼ cup brown sugar, ¼ cup granulated sugar
- Incorporate the remaining wet ingredients - Add the eggs along with vanilla extract, and continue beating for another 2 minutes until fluffy.2 large egg, 1 ½ teaspoon pure vanilla extract
- Mix in dry ingredients - In another mixing bowl, sift together the flour, baking soda, and baking powder. Stir in the kosher salt and give it a good mix to distribute. Add the flour mixture to the wet ingredient mixture and stir until incorporated. Stop the mixer and scrape down the sides and bottom of the bowl as necessary.2 ¼ cup all-purpose flour, ¾ teaspoon kosher salt, 1 teaspoon baking soda, ½ teaspoon baking powder
- Add mix-ins - Add the white chocolate chips, chopped macadamia nuts, and stir to incorporate. Stop the mixer and scrape down the bowl with a spatula and give it another good mix as needed.1 cup white chocolate chip
- Divide the dough - Portion the cookie dough with a quarter-cup cookie scoop and place them on a parchment lined baking sheet. Refrigerate for at least 1 hour before baking. TIP: Refrigerating the dough will allow the flour to hydrate properly and the flavor to develop.
- Preheat the oven – Set the oven rack in the middle of the oven and preheat to 350°F when you are ready to bake.
- Bake – Place 6 dough balls on a baking sheet, about 2 inches apart, and bake 1 batch at a time for 14-15 minutes, until the outer edges of the cookies turn golden brown and the middle is still slightly underbaked. TIP: If your oven has hot spots, rotate the baking tray at around the 10-minute mark.
- Cool – Set the baking sheet on a wire rack and allow the cookies to cool on the baking sheet for 10 minutes. Then, move them to a wire rack to cool completely. TIP: The cookies will continue baking with the residual heat while they are cooling on the baking sheet, so don't over bake.
Notes
- Make them smaller cookies: use a 3-tablespoon cookie scoop and reduce baking time to about 12-13 minutes.
- Storage: keep your white chocolate and macadamia nut cookies in an airtight container for 3-5 days or freeze for up to 3 months. Thaw at room temperature for a few hours before serving.
- Make ahead: cookie dough can be refrigerate for 3-4 days before baking or freeze for 3-6 months. You can bake directly from the freezer without thawing. Simply increase baking time by about 1 – 2 minutes.
Nutrition
Serving: 78g | Calories: 376kcal
