Brown Butter White Chocolate Macadamia Nut Cookies Recipe
These soft and chewy White Chocolate Macadamia Nut Cookies have a brown butter base which lends a slightly nutty, toasted flavor with hints of caramel that pairs perfectly with sweet white chocolate and salted nuts.
Servings 18 cookies
Calories 167kcal
Ingredients
- 6 tablespoons unsalted butter browned and cooled for 1 minute; see Notes
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar lightly packed
- 1 large egg
- 1 teaspoon vanilla bean paste
- 1 cup all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup white chocolate chips
- 1/2 cup salted macadamia nuts coarsely chopped; see Notes
- 1/2 cup shredded sweetened coconut optional; see Notes
Instructions
- Preheat the oven to 350F. Line 2 large baking trays with silpat liners or parchment paper.
- While the browned butter is still hot, add it to a large bowl and whisk in the granulated sugar and brown sugar. Once combined, whisk in the egg and vanilla bean paste until well-combined. Mix in the flour, baking soda, and salt. Fold in the white chocolate chips, macadamia nuts, and sweetened coconut.
- Use a 1.5-tablespoon scoop to measure out the dough into balls. Arrange the dough balls about 2 inches apart on the prepared baking sheets.
- 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.
Notes
- To Brown Butter: Heat the butter in a small skillet over medium heat. Once melted, turn the heat down to medium-low and cook until the butter is browned and smells nutty, about 3 to 5 minutes. Cool for 1 minute.
- Macadamia Nuts: I like to use salted macadamia nuts because they help balance the sweetness of white chocolate. You can use unsalted macadamia nuts if you prefer.
- Sweetened Coconut: This adds great flavor and chewy texture to these cookies. But it is optional! If you prefer, omit the coconut, or add up to 1/2 cup more chocolate chips or macadamia nuts.
- Storage: Like most homemade cookies, these are best if eaten within the first two days. However, you can store these cookies in an airtight container at room temperature for up to 5 days.
To Freeze Cookie Dough Before Baking:
- Scoop the dough into 1.5-tablespoon balls.
- Arrange the dough balls on a parchment-lined baking sheet and place it in the freezer until the cookie dough balls are solid, about 2 hours.
- Transfer the frozen cookie dough balls to a gallon-sized zip-top bag. Label the bag with the date and contents, and freeze for up to 3 months.
- You can bake these cookie dough balls from frozen! To do so, preheat the oven, arrange the frozen cookie dough balls on baking trays, and bake as directed, adding 2 to 3 extra minutes to the baking time.
To Freeze Cookies After Baking:
- Arrange the cookies in a single layer between pieces of parchment paper in an airtight container.
- Label the container with the date and contents. Freeze for up to 3 months.
- Thaw and enjoy!
Nutrition
Serving: 1cookie | Calories: 167kcal | Carbohydrates: 18g | Protein: 2g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 58mg | Potassium: 58mg | Fiber: 1g | Sugar: 12g | Vitamin A: 131IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg