Brown Butter White Chocolate Macadamia Nut Cookies
These Brown Butter White Chocolate Macadamia Nut Cookies are the ultimate indulgence. They are chewy and buttery on the inside, with slightly crispy edges on the outside, and packed full of white chocolate and macadamia nuts. It's the perfect balance of sweet and salty that your taste buds are going to love!
Servings 36 cookies
Calories 169kcal
Ingredients
- 1 cup unsalted butter
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1 tsp almond extract
- 2 eggs room temperature
- 2 1/2 cups all purpose flour
- 2 tsp corn starch
- 1 tsp salt
- 1 tsp baking soda
- 1 cup white chocolate chip
- 1 cup chopped macadamia nuts
Instructions
- Melt the butter in a small skillet over medium heat, stirring occasionally. The butter will start to foam and then start browning. You will be able to smell a nutty aroma when it's ready. Remove from heat and allow to cool for at least 15 minutes.
- Cream the butter and sugars together.
- Add in extracts and eggs and continue mixing until well combined.
- Combine flour, corn starch, salt and baking soda in a medium bowl and use a fork to stir together.
- Gradually add flour mixture to butter mixture, mixing just until combined.
- Fold in white chocolate chips and macadamia nuts.
- Refrigerate dough for at least 30 minutes.
- Preheat oven to 325F. Line a cookie sheet with parchment paper and set aside.
- Scoop out cookie dough, about 2 to 3 tablespoons each, and place on parchment-line cookie sheet.
- Baked for 11-13 minutes or until just a hint of browning starts. Cookies may appear under baked but don't worry. Let sit on cookie sheet for 10 minutes before transferring to a cooling rack.
- Store in an airtight container for up to 1 week.
Notes
Storage Information
- Make Ahead: Once the dough has chilled for 30 minutes, you can shape it into balls and freeze them on a baking sheet before transferring to an airtight container. This is a great way to have homemade cookie dough ready whenever the craving hits. When you're ready to bake, just add a few extra minutes to the baking time to account for the frozen dough.
- Room Temperature: After cooling baked cookies, store them in an airtight container for up to one week.
- Refrigerator: Leftover cookie dough can be refrigerated in an airtight container for up to 3-5 days. Allow dough to warm up slightly before baking as usual.
- Freezer: I don't recommend freezing these cookies as the texture can suffer, but making the dough in advance and freezing it is a fantastic way to streamline your baking process.
Nutrition
Calories: 169kcal | Carbohydrates: 19g | Protein: 2g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 24mg | Sodium: 110mg | Potassium: 50mg | Fiber: 1g | Sugar: 12g | Vitamin A: 172IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg
