Brown Butter White Chocolate Macadamia Cookies
These brown butter white chocolate macadamia cookies are a fun spin on a classic. With nutty brown butter, melt in your mouth white chocolate and crunchy macadamia nuts, these cookies are simply irresistible!
Servings: 24 cookies
Ingredients
- 1 cup unsalted butter (2 sticks)
- 1 cup sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 large egg yolk
- 2 tsp vanilla extract
- 2 1/2 cups all purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup macadamia nuts chopped
- 1 cup white chocolate chips
Instructions
- Melt two sticks of butter in a large pan over medium heat. Once the butter has melted and begins to lightly bubble, swirl the pan while the butter cooks. The butter will foam and then, as the foam subsides, the milk solids in the butter will begin to turn a golden brown color. Once the milk solids are golden brown and smells distinctly buttery and nutty, immediately remove the butter from the heat and pour into a heat prove bowl. Allow the butter to cool while you gather your remaining ingredients.
- In a large mixing bowl, combine the cooled brown butter, eggs and egg yolk, sugar, brown sugar and vanilla. Whisk everything until well combined.
- Add the flour, baking soda and salt. Fold dry ingredients into wet ingredients with a rubber spatula just until combined. Fold in white chocolate chips and chopped macadamia nuts. Allow the dough to chill for at least 30 minutes or up to overnight.
- Preheat the oven to 350°F and line baking sheets with parchment paper. Use a 2 tbsp cookie scoop to scoop the cookies onto the baking sheet, leaving 1-1.5 inches between each cookie. Bake cookies for 11-12 minutes. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Tips:
- The cookies bake best on an oven rack positioned in the top third of the oven. Cookies baked on the bottom rack don’t spread as much and have darker bottoms.
- Scoop flour with a spoon into the measuring cup and use a flat edge to level off the top. Never scoop the flour directly with the measuring cup or you’ll get dry cookies.
- Use a light colored pan if you have one so you can easily see when the milk solids turn brown.
- Have a heat proof bowl ready to go next to the stove so you don’t have to fetch one when the butter is done.
- Constantly swirl the pan while butter is cooking to ensure even cooking.
- Do not use a heat hotter than medium. You want the butter to gently bubble, not splatter.
- Do not leave the stove. The butter can go from brown to burnt very quickly.