Description
These White Chocolate Macadamia Cookies feature rich browned butter for a deeply nutty flavor, combined with creamy white chocolate chips and crunchy macadamia nuts. This classic cookie recipe balances sweetness with a buttery texture, perfect for a delicious homemade treat.
Ingredients
Wet 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
Dry Ingredients
- 2 1/2 cups all purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
Add-ins
- 1 cup macadamia nuts, chopped
- 1 cup white chocolate chips
Instructions
- Brown the butter: Melt the butter in a large pan over medium heat, swirling occasionally as it melts. Watch carefully as the butter foams and the milk solids begin to turn golden brown, producing a nutty, buttery aroma. Immediately remove from heat and pour into a heatproof bowl to cool.
- Mix wet ingredients: In a large mixing bowl, whisk together the cooled browned butter, eggs, egg yolk, sugar, brown sugar, and vanilla extract until fully combined and smooth.
- Incorporate dry ingredients: Add the all-purpose flour, baking soda, and salt to the wet mixture. Fold gently using a rubber spatula until just combined to avoid overworking the dough.
- Add mix-ins and chill dough: Fold in the white chocolate chips and chopped macadamia nuts evenly throughout the dough. Cover and chill the dough in the refrigerator for at least 30 minutes or up to overnight for best texture.
- Prepare for baking: Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper. Using a 2-tablespoon cookie scoop, portion the dough onto the sheets, spacing the cookies 1 to 1.5 inches apart.
- Bake the cookies: Bake for 11 to 12 minutes, until the edges are lightly golden but the centers remain soft. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes to set.
- Cool completely: Transfer the cookies to a wire rack to cool fully before serving or storing.
Notes
- Chilling the dough helps prevent spreading and improves the texture of the cookies.
- Be attentive when browning butter to avoid burning; remove from heat at the first golden color and nutty scent.
- Feel free to substitute white chocolate chips with milk or dark chocolate chips if preferred.
- Store cookies in an airtight container at room temperature for up to one week.
- For a softer cookie, slightly underbake by a minute or two.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
