Prepare to embark on a culinary journey that will transform your ordinary baking routine into an extraordinary taste sensation! These Brown Butter White Chocolate Macadamia Nut Cookies aren't just another cookie recipe - they're a gourmet adventure that combines the rich, nutty complexity of brown butter with the creamy sweetness of white chocolate and the luxurious crunch of macadamia nuts. Imagine biting into a cookie that's crisp on the edges, soft in the center, and packed with layers of incredible flavor that will make your taste buds dance with pure delight!
Prep Time: 15 mins
Cook Time: 12 mins
Total Time: 27 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup unsalted butter
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup white chocolate chips
- 1 cup chopped macadamia nuts
Instructions
- Begin by browning the butter in a light-colored saucepan over medium heat. Melt butter slowly, stirring constantly, until it turns a golden amber color and develops a nutty aroma. This should take about 5-7 minutes. Pour browned butter into a heat-safe bowl and refrigerate for 30 minutes until slightly solidified but still soft.
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, combine the cooled browned butter, brown sugar, and granulated sugar. Cream together using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time, mixing thoroughly after each addition. Incorporate vanilla extract and mix until fully combined.
- In a separate bowl, whisk together all-purpose flour, baking soda, and salt. Gradually add dry ingredients to the wet mixture, mixing on low speed until just combined.
- Fold in white chocolate chips and chopped macadamia nuts using a rubber spatula, ensuring even distribution throughout the dough.
- Using a cookie scoop or spoon, drop rounded tablespoons of dough onto prepared baking sheets, spacing cookies about 2 inches apart.
- Bake in preheated oven for 10-12 minutes, or until edges are golden brown and centers are set but still soft.
- Remove from oven and let cookies cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days. For best texture, consume within 2-3 days.
Tips
- Brown the butter slowly and patiently - rushing this step can lead to burning, so watch the color and smell carefully.
- Allow the browned butter to cool and partially solidify to ensure the right cookie texture.
- Use room temperature eggs for better ingredient integration.
- Don't overmix the dough after adding flour to keep cookies tender.
- Use a cookie scoop for uniform cookie sizes and even baking.
- Let cookies rest on the baking sheet for 5 minutes after baking to help them set.
- For extra indulgence, sprinkle a few extra white chocolate chips and macadamia nut pieces on top of cookies right after baking.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 28g
Protein: 3g
Fat: 15g
Saturated Fat: 8g
Cholesterol: 35mg
