White Chocolate Macadamia Nut Cookies

By An Edible Mosaic

Take the time to brown the butter! It adds a slightly nutty, toasted flavor and notes of caramel. It also lends chewiness!

Pro tip

Step 1

Make the dough. Whisk together the hot brown butter, granulated sugar, and brown sugar in a large bowl. Whisk in the egg and vanilla bean paste. Mix in the dry ingredients. Fold in the chips, nuts, and coconut.

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Step 2

No need to chill the dough. It's ready to bake! The dough will be thick because of all the mix-ins.

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Step 3

Scoop. Use a 1.5-tablespoon scoop to measure out the dough into balls. Arrange the dough balls on the prepared baking sheets, leaving space for them to spread out.

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Step 4

Bake. Bake until the cookies are golden along the outside but still just a touch doughy in the center, about 12 to 15 minutes, rotating the trays once halfway through.

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Soft + chewy, sweet + salty with a nutty, toasted brown butter base.