Brown Butter White Chocolate Macadamia Nut Cookies

Brown Butter is the perfect addition to these thick and chewy White Chocolate Macadamia Nut Cookies!

This recipe is literally the recipe with one little twist: BROWN BUTTER.

Brown butter is something I didn’t discover until my twenties, and I’m pretty sure I’ll spend the rest of my life playing catch up with it

Brown butter, simply put, is regular butter – salted or unsalted – that’s been cooked just long enough to toast the milk solids, transforming it into a magically flavorful and delicious sauce.

For this recipe it’s important to remember you MUST bring your brown butter back to room temperature before using it in the cookie dough. If you don’t, your cookie dough will be gloppy… and gloppy cookie dough does not bake into the thick and chewy cookies we want.

Brown Butter White Chocolate Macadamia Nut Cookies Recipe

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.

Ingredients

• 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

Instructions

1. Preheat oven to 375 degrees (F). Line 2 large baking sheets with parchment paper; set aside.
2. 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.
3. Once the butter is at room temperature…
4. In a medium-sized bowl whisk together the flour, baking soda, and sea salt; set aside.
5. In a large bowl or in the bowl of a stand mixer combine the sugars, vanilla, and browned butter; cream on medium-speed until light and fluffy; about 2 minutes (I highly recommend using a stand mixer/ handheld mixer to help if you have one). Add the eggs and beat quickly – for only about 30 seconds – until they’re just combined. Let the mixture rest for 5 minutes, then beat the eggs for another 30 seconds. Using a rubber spatula gently fold in the flour mixture, stirring only until the flour begins to disappear. Fold in white chocolate chips and macadamia nuts.
6. Roll 3 tablespoon sized balls of dough between your palms to form a ball (they should be big; almost a 1/4 cup), then place on prepared sheet (make sure to leave enough room in between each cookie for inevitable spreading). Continue this process until all the dough has been rolled. Place baking sheets in preheated oven and bake for 11-14 minutes, or until golden at the edges but still soft in the middle. Let cookies cool for 5 minutes on the sheet before transferring to a wire wrack to cool completely

Notes
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.

Recipe Adapted : Brown Butter White Chocolate Macadamia Nut Cookies @ bakerbynature