Brown Butter White Chocolate Macadamia Nut Cookies
Description
There are white chocolate macadamia nut cookies, and then there are brown butter white chocolate macadamia nut cookies! No one will be able to resist these soft, chewy, incredible cookies after the first bite.
Ingredients
14 T. cold butter, divided
1/2 c. sugar
3/4 c. packed brown sugar
2 t. pure vanilla extract
1 t. sea salt
1 whole egg
1 egg yolk
1/2 t. baking soda
1 3/4 c. all-purpose flour
1 c. Macadamia nuts, chopped
1 1/4 c. white chocolate chips
Directions
Sign In / Sign Up
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Continue with Email
Preheat oven to 375 degrees.
In a small saucepan, add 10 T. butter; melt over medium heat until butter is brown and smells nutty, swirling the pan as needed to brown evenly; remove from heat.
Add browned butter to mixing bowl; add remaining cold butter, cut into 1 T. pieces; mix until butter is melted. Add both sugars, vanilla and sea salt; mix until blended.
Whisk whole egg with egg yolk; add to butter/sugar mixture; beat on medium-high speed for 30 seconds. Allow mixture to rest for 3 minutes. Repeat beating mixture for 30 seconds and resting for 3 minutes until mixture becomes thick and pale.
Add baking soda; mix for 30 seconds; scrape down sides of bowl. Add flour and macadamia nuts; mix on low speed just until combined. Stir in white chocolate chips.
Scoop cookies using a standard sized cookie scoop onto an un-greased cookie sheet about 2 inches apart.
Bake for 8-10 minutes until edges are light brown and starting to set but centers are still soft.
Allow cookies to cool for about 1 minute before removing or until set enough to handle. Remove to a wire cooling rack.
Makes about 36 cookies.