Chewy White Chocolate Macadamia Nut Cookies - One will not be enough!
These chewy white chocolate macadamia nut cookies are bakery style perfection with crisp golden edges, soft buttery centers, crunchy macadamia nuts, and gooey white chocolate chips. One cookie will simply not be enough!
Servings: 10 Cookies
Ingredients
- 9 tbsp unsalted butter, brown and slightly cooled (127g)
- ½ cup light brown sugar, packed (110g)
- ¼ cup granulated white sugar (50g)
- 1 egg, room temperature
- 1 tsp vanilla extract or vanilla bean paste
- 1 ½ cup all purpose flour (185g)
- 1 tsp baking powder
- 1 tsp cornstarch
- ¼ tsp baking soda
- ½ tsp salt
- 1 cup white chocolate chips, (170g) (*see note*)
- 1 cup macadamia nuts, chopped
- Flaky sea salt, optional
Instructions
White Chocolate Macadamia Nut Cookies:
- In a small pan, melt 9 tbsp unsalted butter over medium heat, stirring frequently. You want the butter to turn golden and have small brown specks on the bottom (it’ll smell nutty). Transfer the brown butter to a heatproof bowl and allow to cool slightly (about 30 minutes room temperature).
- To a large mixing bow, combined the slightly cooled brown butter, light brown sugar, and white sugar, whisking together until combined. Add the egg, vanilla bean paste, and heavy cream. Whisk until combined and the color becomes lighter in appearance (about 2-3 minutes).
- Add in the flour, baking powder, baking soda, and salt. Use a rubber spatula and fold the mixture together, leaving behind a few streaks of flour. Add the white chocolate chips and chopped macadamia nuts and fold the mixture together until it’s just combined.
- Scoop the cookie dough into 10 balls. Roll each ball and place on a cookie sheet. Cover and place in the freezer to chill for 30 minutes. During this time, preheat the oven to 350 degrees.
- Place the cookie dough balls out on a parchment lined cookie sheet (you can do all 8 on one sheet or two separate cookie sheets). Bake for 12-14 minutes, cookies will be just set around the edges.
- As soon as the cookies come out of the oven, sprinkle the cookies with flaky sea salt if desired.
- Allow cookies to cool on a cookie sheet for 10 minutes, then place on a cooling rack to finish cooling off.
Notes
- You have to cool the brown butter slightly to prevent the cookie dough from separating. To speed up this process, you can place in the refrigerator for 15 minutes.
- White chocolate chips work! You can also use a bar of white chocolate, finely chop the pieces before adding.
- The cookie dough HAS to be chilled before baking to prevent spreading. You can chill the dough before or after scooping.
- To get even shaped cookies, I like to weigh my bowl before adding in the ingredients. Once all ingredients are added, I will weigh it again and subract the weight from the empty bowl then divide by 10 to get equal amount of cookies.