A basic cookie with a decadent aptitude, these white chocolate macadamia nut cookies are made with browned butter, toasted macadamia nuts, premium white chocolate, and a sprinkle of flaky sea salt. Recipe features a how-to video!
Connoisseur White Chocolate Cookies
These will not be your common white chocolate macadamia nut cookies! No, these are decadently buttery cookies enriched with toasty, nutty taste, candy white chocolate, crunchy roasted macadamia nuts, and ending sprint of sea salt.
Whereas it might sound sophisticated, my recipe is definitely fairly straightforward to make and doesn’t even require a mixer!
Why You’ll Love This Recipe
- Taste: Wealthy, nutty brown butter enriches the cookies and provides them a a lot deeper taste that’s paying homage to toffee. It’s our secret ingredient right here!
- Texture: Barely crisp, golden-brown edges with thick, tender facilities punctuated with crunchy macadamia nuts and pockets of creamy white chocolate.
- Ease: No mixer wanted, since we’re beginning with melted butter (like when making my butter pecan cookies). Don’t you adore it when that occurs?
- Chilling: Solely half-hour to sit back, which is simply sufficient time to scrub up your countertop, preheat your oven, and prep your cookie sheets.
- Sweetness: White chocolate has a popularity for being tremendous candy (I talked about this after I shared my white chocolate buttercream), so we’ll use simply sufficient chips so as to add sweetness with out making the cookies cloying.
Components
Most of right this moment’s elements are fairly commonplace, however we do have just a few necessary elements that elevate this cookie dough from basic to irresistible!
- Butter. Step one on this recipe is browning your butter. Should you’ve by no means finished this earlier than, I stroll you thru the steps within the recipe and video (just under the recipe). I even have a step-by-step information on the right way to brown butter, for those who want extra assist. For additional wealthy taste, attempt utilizing European butter.
- White chocolate. There are lots of elements that I purchase generic with out problem, however white chocolate is not one among them (and the identical goes for baking powder or soda). Ghirardelli is my present favourite model; you’ll be able to both chop up a white chocolate bar (my choice for additional melty hunks of chocolate all through) or simply use chips.
- Macadamia nuts. I exploit roasted and salted macadamia nuts. If yours aren’t already chopped while you purchase them, you should definitely chop them into chocolate-chip-sized items earlier than including.
- Cornstarch. This can be a favourite in so a lot of my cookie recipes, particularly ones that start with melted butter (like my worst chocolate chip cookies). It helps to maintain the cookies tender and prevents them from spreading an excessive amount of with out drying them out (which including extra flour would do).
- Sea salt. That is non-compulsory, however I like including a sprinkle of sea salt to the tops of my cookies simply after eradicating them from the oven.
SAM’S TIP: Your eggs ought to ideally be at room temperature. To rapidly convey eggs to room temperature, place them in a bowl of heat (not sizzling) water for quarter-hour.
That is simply an outline of the elements I used and why. For the complete recipe please scroll right down to the underside of the submit!
The way to Make White Chocolate Macadamia Nut Cookies
- Brown the butter: Soften and cook dinner the butter in a saucepan till it foams, sizzles, and turns brown. Take away from the warmth and let cool till it’s now not heat to the contact.
- Stir within the sugars, eggs, and vanilla, then put aside whilst you whisk collectively the dry elements in a separate bowl.
- Progressively add the flour combination to the moist elements, then fold within the add-ins.
- Cowl and chill the dough earlier than scooping and rolling into 1 ½ tablespoon sized balls.
- Bake till the sides simply begin to flip golden brown, then take away and sprinkle with sea salt. The important thing to tender and chewy cookies is to barely underbake them within the oven and end cooking outdoors the oven on their baking sheets.
SAM’S TIP: For spherical, uniform-looking cookies, roll the scoops of cookie dough briefly between your palms earlier than baking. You may also add just a few chocolate chips to the tops after they arrive out of the oven. This may give your cookies a bakery-style look!
Regularly Requested Questions
Including the sugars when your butter is heat or sizzling butter will soften them, leaving you with a soupy, greasy cookie dough and ultra-flat cookies.
However, when you have cookie dough that isn’t spreading sufficient, you could have unintentionally added an excessive amount of flour to your dough. This can be a widespread mistake; be sure to know the right way to measure flour correctly if this occurs to you typically.
I suppose you don’t should! I do have a separate recipe for white chocolate chip cookies that you may attempt as an alternative.
Sure, although you could must let it sit at room temperature for a bit earlier than scooping for those who do. If you wish to freeze the cookie dough, observe the directions in my submit on the right way to freeze cookie dough.
Should you’re a giant macadamia nut fan, give my coconut cream pie a attempt! It makes use of a macadamia nut-infused crust for additional taste 🤍
Get pleasure from!
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White Chocolate Macadamia Nut Cookies
Servings: 28 cookies
Energy: 226kcal
Forestall your display from going darkish
Directions
Start by Browning your Butter:
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Place butter in a medium-sized saucepan over medium-low warmth.
1 cup (226 g) unsalted butter
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As soon as butter has melted, improve warmth to only above medium warmth. Stir the butter and scrape the perimeters and backside of the pan regularly with a picket spoon or heatproof spatula – the butter will start to bubble and pop. As soon as the effervescent/popping slows, the butter will start to show brown (see picture). As soon as it begins to brown, take away from warmth and pour into a big heat-proof bowl.
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Permit butter to chill to room temperature earlier than continuing with the recipe.
Cookie Dough
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Add sugars into cooled browned butter and stir effectively.
1 cup (200 g) brown sugar, ⅔ cup (135 g) white sugar
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Add eggs and vanilla extract and stir till well-combined.
2 giant eggs, 1 ½ teaspoon vanilla extract
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In a separate, medium-sized bowl, whisk collectively flour, cornstarch, baking powder, baking soda and salt.
2 ¾ cups (340 g) all-purpose flour, 1 Tablespoon cornstarch, 1 teaspoon baking powder, 1 teaspoon baking soda, ¾ teaspoon salt
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Progressively add flour combination to butter combination, stirring till elements are practically utterly mixed.
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Add white chocolate chips and macadamia nut items and stir till elements are well-incorporated.
1 cups (170 g) premium white chocolate chips, 1 cup (110 g) Macadamia nut items
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Cowl bowl with plastic wrap and chill cookie dough within the fridge for not less than half-hour earlier than continuing.
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quarter-hour earlier than you might be able to bake cookies, preheat oven to 350F (175C) and line cookie sheets with parchment paper. As soon as oven is preheated and cookie dough has chilled, drop dough by heaping, rounded 1 ½-Tbsp-sized scoops (50g) onto ready cookie sheets, putting not less than 2″ (5cm) aside.
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Bake on 350F (175C) for 9/11 minutes or till edges are simply starting to show golden brown (cookies ought to nonetheless be fairly tender while you take away them from the oven, and will even seem barely underbaked in middle).
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Sprinkle evenly with sea salt instantly after eradicating from the oven.
sea salt for sprinkling
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Permit cookies to chill utterly on baking sheet.
Notes
Storing
Retailer in an hermetic container at room temperature for as much as 5 days.
Diet
Serving: 1cookie | Energy: 226kcal | Carbohydrates: 27g | Protein: 2g | Fats: 13g | Saturated Fats: 6g | Ldl cholesterol: 30mg | Sodium: 115mg | Potassium: 80mg | Fiber: 1g | Sugar: 16g | Vitamin A: 221IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 1mg
Dietary data is predicated on third-party calculations and needs to be thought-about an estimate solely. Precise dietary content material will fluctuate based mostly upon manufacturers used, measuring strategies, cooking technique, portion sizes, and extra.
