White Chocolate Macadamia Nut Cookies
User Reviews
5
White Chocolate Macadamia Nut Cookies
Description
The recipe features browning unsalted butter to develop a nutty flavor that enhances the cookie base. After cooling, the browned butter is combined with sugars, eggs, and vanilla extract. A separate bowl mixes flour, cornstarch, baking powder, baking soda, and salt, which is gradually incorporated into the wet ingredients to form the dough.
White chocolate chips and chopped macadamia nuts are folded in, distributing sweet and crunchy bursts throughout the cookies. The dough is portioned and baked until golden with a soft interior and slightly crisp edges. Sprinkling sea salt on top before baking can enhance the cookies by balancing sweetness.
This cookie recipe yields a classic flavor and texture combination favored for its buttery richness and textural contrast between creamy chocolate and crunchy nuts.
Ingredients
- 1 cup butter unsalted
- 1 cup brown sugar
- ⅔ cup white sugar
- 2 large egg room temperature preferred
- 1 ½ teaspoon vanilla extract
- 2 ¾ cups all-purpose flour
- 1 Tablespoon cornstarch cornflour in UK
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 1 cups white chocolate chips premium
- 1 cup macadamia nuts pieces
- sea salt optional, for sprinkling
Instructions
Begin by Browning your Butter:
- Place butter in a medium-sized saucepan over medium-low heat.
- Once butter has melted, increase heat to just above medium heat. Stir the butter and scrape the sides and bottom of the pan frequently with a wooden spoon or heatproof spatula - the butter will begin to bubble and pop. Once the bubbling/popping slows, the butter will begin to turn brown (see image). Once it begins to brown, remove from heat and pour into a large heat-proof bowl.
- Allow butter to cool to room temperature before proceeding with the recipe.
Cookie Dough
- Add sugars into cooled browned butter and stir well.
- Add eggs and vanilla extract and stir until well-combined.
- In a separate, medium-sized bowl, whisk together flour, cornstarch, baking powder, baking soda and salt.
- Gradually add flour mixture to butter mixture, stirring until ingredients are nearly completely combined.
- Add white chocolate chips and macadamia nut pieces and stir until ingredients are well-incorporated.
- Cover bowl with plastic wrap and chill cookie dough in the refrigerator for at least 30 minutes before proceeding.
- 15 minutes before you are ready to bake cookies, preheat oven to 350F (175C) and line cookie sheets with parchment paper. Once oven is preheated and cookie dough has chilled, drop dough by heaping, rounded 1 ½-Tbsp-sized scoops (50g) onto prepared cookie sheets, placing at least 2" (5cm) apart.
- Bake on 350F (175C) for 9-11 minutes or until edges are just beginning to turn golden brown (cookies should still be quite soft when you remove them from the oven, and may even appear slightly underbaked in center).
- Sprinkle lightly with sea salt immediately after removing from the oven.
- Allow cookies to cool completely on baking sheet.
Notes
- Store cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
- Browning the butter before mixing adds a deeper, nutty flavor to the cookies.
- Allow the browned butter to cool to room temperature before mixing with other ingredients to avoid cooking the eggs.
- Sea salt sprinkled on top before baking provides a subtle savory contrast to the sweet dough.
Nutrition Information
Show DetailsNutrition Facts
Serving: 28cookies
Amount Per Serving
Calories 226 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 226kcal | 11% |
| Carbohydrates | 27g | 9% |
| Protein | 2g | 4% |
| Fat | 13g | 20% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 30mg | 10% |
| Sodium | 115mg | 5% |
| Potassium | 80mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 16g | 32% |
| Vitamin A | 221IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 35mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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