Brown Butter White Chocolate Macadamia Nut Cookies
User Reviews
5
Brown Butter White Chocolate Macadamia Nut Cookies
Description
Brown Butter White Chocolate Macadamia Nut Cookies blend the richer flavor of browned butter with the sweetness of white chocolate and the crunch of macadamia nuts. The recipe calls for melting and browning butter first, then cooling it until it reaches a soft solid state before mixing with sugars, eggs, and vanilla. Flour, baking soda, and salt are incorporated to form the dough, while white chocolate chips and chopped macadamia nuts provide the signature flavors and texture. Baking at 375°F yields cookies with a tender center and slightly crisp edges.
The browned butter intensifies the nutty undertones complementing the white chocolate and macadamias, making these cookies unique compared to traditional butter cookies. The texture strikes a balance between chewy and crunchy, thanks to the nut pieces. The method requires attention to the temperature of the browned butter for optimal dough consistency, influencing spread and crumb.
These cookies are versatile for various occasions where a flavorful, rich, and indulgent sweet treat is desired. They pair well with milk or coffee and can be baked in small or larger batches. The use of macadamia nuts distinctly marks their texture and taste profile among butter cookie variants.
Ingredients
- 15 tablespoons butter salted, melted until browned and brought back to room temperature
- 2 1/4 cups all-purpose flour add more if dough seems to need it, one tablespoon at a time
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup dark brown sugar 2 tablespoons
- 1/2 cup granulated sugar
- 2 teaspoons vanilla
- 2 egg large, at room temperature
- 2 cups white chocolate chips
- 3/4 cup macadamia nuts roughly chopped
Instructions
- 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.
- Once the butter is at room temperature…
- In a medium-sized bowl whisk together the flour, baking soda, and sea salt; set aside.
- 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.
- 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
- Use exactly 15 tablespoons of butter as specified to achieve the intended texture and flavor profile.
- White chocolate chips can be replaced with milk, dark, or semi-sweet chocolate if preferred.
- Macadamia nuts may be substituted with almonds, walnuts, peanuts, pistachios, pecans, or cashews for variety.
User Reviews
Overall Rating
5
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