Thick and Chewy White Chocolate Macadamia Nut Cookies are elevated to a whole new level of delicious thanks to our secret ingredient – BROWN BUTTER! Your whole family will love this recipe.
yield 2 dozen cookies
15 tablespoons salted butter, melted until browned and brought back to room temperature
2 1/4 cups all-purpose flour (plus more ONLY if the dough seems to need it; adding one tablespoon at a time)
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup + 2 tablespoons dark brown sugar
1/2 cup granulated sugar
2 teaspoons vanilla
2 large eggs, at room temperature
2 cups white chocolate chips
3/4 cup macadamia nuts, roughly chopped
You may swap out the white chocolate chips for milk, dark, or semi-sweet chocolate chips. You may swap out the macadamia nuts for almonds, walnuts, peanuts, pistachios, pecans, or cashews.
*15 tablespoons of butter is just one tablespoon short of two sticks. I know it’s just one tablespoon, but I’ve found it makes a difference so please stick to the recipe exactly.
- Preheat oven to 375 degrees (F). Line 2 large baking sheets with parchment paper; set aside.
- Place 8 tablespoons (1 stick) of butter in a small sauce pan over medium-high heat and cook for about 2 minutes – stirring almost constantly – until the butter has browned. Remove from heat and stir in remaining 7 tablespoons of butter; whisk until completely smooth. Place the bowl in the refrigerator or freezer and bring the butter back to room temperature. *You’ll know the butter is at room temperature when you press a finger into the top and it makes a slight indentation. It should be solid but soft.
- Visit Brown Butter White Chocolate Macadamia Nut Cookies @ bakerbynature.com for full instructions.