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Brown Butter White Chocolate Macadamia Nut Cookies

Brown Butter White Chocolate Macadamia Nut Cookies, are the perfect cookies for creamy white chocolate and crunchy macadamia nut lovers! They are thick, perfectly golden around the edges with a soft-chewy flavourful inside! Add a sprinkle of flaky sea salt when baked for another layer of flavour and you'll be in for a sweet treat!
Prep Time35 minutes
Cook Time10 minutes
Total Time45 minutes
Course: Desserts & Treats
Keyword: baking recipes, best chocolate chip cookies, brown butter, brown butter cookies, brown butter recipes, brown butter white chocolate macadamia nut cookies, browned butter recipe, cookie recipe, easy baking recipes, how to make brown butter, how to make perfect brown butter, macadamia nut cookies, macadamia nuts, soft and chewy cookies, white chocolate chips, white chocolate macadamia nut cookies
Servings: 24 cookies
Author: Taneisha Morris

Ingredients

  • 2 1/2 cups All Purpose Flour spooned and leveled
  • 1 1/2 tsp Baking Soda
  • 1/2 tsp Baking Powder
  • 1 tsp Salt
  • 1 cup Unsalted Butter room temperature
  • 3/4 cup Brown Sugar packed
  • 3/4 cup Granulated White Sugar
  • 2 Eggs room temperature
  • 2 tsp Pure Vanilla Extract
  • 1 cup White Chocolate Chips
  • 1 cup Macadamia Nuts roughly chopped
  • Flaky Sea Salt if desired

Instructions

  • In a medium mixing bowl, whisk together flour, baking soda, baking powder and salt; set aside.
  • Over medium-low heat, melt butter in a saucepan. Allow to simmer until the butter begins to turn a warm amber color with a nutty aroma. Pour the butter (including the more browned pieces settled at the bottom) into a mixing bowl. Allow to cool to room temperature, around 15 minutes.
  • Once butter has cooled, add brown sugar and granulated white sugar to the bowl, mix using a hand mixer on medium speed until well incorporated ensuring to scrap down the sides. Add eggs and vanilla, and continue to mix until combined and mixture lighter in colour.
  • Add in prepared dry ingredients and mix until just combined. Fold in white chocolate chips and macadamia nuts, do not overmix the batter. Place dough in refrigerator for 30 minutes to cool.
  • Preheat oven to 350°F (177°C) and line a large baking sheet with parchment paper or a silicone mat; set aside.
  • Remove cookie batter from fridge, scoop about a heaping tablespoon of the cookie dough at a time and roll into balls (use a cookie scoop if you have one on hand, mine were approx. 50g each). Place about 2 inches apart on the prepared baking sheets and bake for 10 minutes until edges golden brown. The centers will still be soft for "soft and chewy cookies". For crispier cookies, bake for an additional 1-3 minutes.
  • Remove from oven, sprinkle lightly with flaky sea salt and allow to rest for a few minutes on baking sheet, then transfer to a wire rack to cool completely.

Notes

The cookies should be slightly underbaked when coming out of the oven. Allow them to cool on the baking sheet where residual heat will finish baking them

Nutrition

Calories: 5299kcal | Carbohydrates: 515g | Protein: 55g | Fat: 347g | Saturated Fat: 168g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 143g | Trans Fat: 7g | Cholesterol: 526mg | Sodium: 4381mg | Potassium: 1413mg | Fiber: 20g | Sugar: 264g | Vitamin A: 5727IU | Vitamin C: 3mg | Calcium: 695mg | Iron: 20mg