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.
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 ½ 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.