The perfect white chocolate macadamia cookies are made with brown butter for a fabulous depth of flavor. Perfectly golden brown with a slight crisp on the edge and a chewy center these white chocolate macadamia cookies will be your new favorite!
- 4oz (1/2 Cup) Browned Butter, previously made and brought back to room temp.
- 100 Grams (1/2 Cup) Granulated Sugar
- 100 Grams (1/2 Cup) Brown Sugar
- 1 Large Egg, at room temp.
- 1 Large Egg Yolk, at room temp.
- 2 Teaspoons Vanilla Extract
- 218 Grams (1 3/4 Cups) All-Purpose Flour/ Plain Flour
- 3/4 Teaspoon Baking Soda
- 1/2 Teaspoon Salt
- 1 Teaspoon Cornstarch
- 75 Grams (2/3 Cup) Macadamia Nuts, roasted and chopped
- 135 Grams (3/4 Cup) White Chocolate Drops, Chips, or Chunks
- In the bowl of an electric mixer fitted with a paddle attachment or large bowl with hand held mixer beat the brown butter and sugars for three minutes, the mixture will lighten in color. Add the egg, yolk, and vanilla and beat for another two minutes.
- In a large bowl mix together the flour, baking soda, salt, and cornstarch.
- Gently fold the dry ingredients into the wet just before they are fully combined add the macadamia nuts and white chocolate.
- Use a medium cookie scoop (1.5 Tablespoons) to scoop the dough. If desired place extra chocolate and nuts on top.
- Place cookies two inches apart on prepared sheet or place in an airtight container to chill in the fridge before baking. Chill for 30 minutes or up to 2 days.
- Preheat oven to 350F/180C and line a half sheet tray with a Silpat liner or parchment paper.
- Bake for 7-9 minutes until the edges have just started to turn golden brown. Let cool on tray for 5 minutes before transferring to a wire rack to cool completely.
Keywords: brown butter cookies, dessert recipe, white chocolate macadamia cookies