white chocolate macadamia nut cookies
Chewy buttery perfection with a salty-sweet balance!!
There are cookies I only crave seasonally, and then there are these — the kind of cookies that somehow always feel like the right choice. The classic is delish— but browning the butter gives these extra depth. The white chocolate is creamy and melty, the macadamias add just the right crunch, and the brown butter makes these, dare I say…. perfect.
They are the same base as my choc chip cookies cause if it ain’t broke, don’t fix it. They’re soft and chewy in the center, golden and crisp on the edges, perfectly balanced and divine!
Let’s get into it!!
Ingredients
1 cup (226g) unsalted butter, browned and cooled (I prefer Kerrygold)
1/4 cup (50g) granulated sugar
1 cup (200g) brown sugar, packed
1 egg + 1 egg yolk, room temp
1 tablespoon vanilla extract or vanilla paste
2 cups (240g) all-purpose flour (I like King Arthur)
1 teaspoon kosher salt + flaky salt to finish
1 teaspoon baking soda
1/2 cup (85g) white chocolate bar chopped (high quality plssss)
1/2 cup (65g) roasted macadamia nuts, roughly chopped
Instructions
Brown the butter over medium heat until it foams, then turns golden with brown bits at the bottom. See tutorial here :) Use a light pan if you’re new to browning so you can see the color change. Remove from heat once it smells nutty and deep golden. Pour into a heat-safe bowl and cool to room temp.
In a large bowl, whisk together the brown butter (scrape in the brown bits!), brown sugar, and granulated sugar until smooth. Add egg, yolk, and vanilla; whisk until glossy and fully combined.
In another bowl, whisk together flour, baking soda, and salt.
Add about ¾ of the dry mix to the wet and fold gently. Only add the remaining flour if the dough feels too wet. Fold in white chocolate and macadamia nuts.
Scoop dough balls (mine are 70g each) onto a parchment-lined tray. Chill for at least 30 minutes.
Preheat oven to 350°F. Let dough rest at room temp while oven heats. Bake for 11-12 minutes, or until the edges are golden and centers are still slightly soft.
Sprinkle with flaky salt and enjoy while warm — these are truly best fresh out of the oven.
storage
Dough keeps in the fridge for up to 5 days!
Freeze scooped dough balls for up to 12 months — ideal for late-night cravings or quick bakes for guests!!
These cookies never last more than 24 hours in our house — I bake them, and they’re gone. If you make them, tag me or send pics it will make my day!!!
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Till next time!
Skylar
