White Chocolate Macadamia Nut Cookies {Bakery-style}
Simple. Buttery. Decadent. My White Chocolate Macadamia Nut Cookie pack the rich flavour and nutty aromas of browned butter into a chewy, yet perfectly crisp, white chocolate chip cookie. They are simple to make, bold in size and flavour, and loaded with rich and delicious macadamia nuts!
Ingredients
- 1 cup (115g) Unsalted Butter
- 1 1/2 cup (150g) Brown Sugar (light or dark)
- 1/2 cup (50g) Granulated Sugar
- 2 tbsp Heavy Cream or your milk of choice! (ideally with a high fat content)
- 2 Egg large, room temperature
- 2 tsp Vanilla Extract
- 2 1/2 cup (150g) All-purpose Flour
- 2 tsp Baking Soda
- 1 tsp Salt + extra pinch for tops of finished cookies!
- 2 cup (290g) White Chocolate roughly chopped or white chocolate chips
- 1 cup (150g) Macadamia Nuts (halved)
Instructions
- Line a baking sheet with parchment paper. Set aside.
- In a small saucepan over medium-low heat, melt butter. Swirl pan every 30 seconds until butter begins to sizzle. Reduce heat to low. Continue swirling for ~3 minutes or until melted butter becomes foamy, makes popping sounds, and begins to take on a nutty aroma! Mixture will begin to turn golden brown and have brown flakes interspersed. Using a wooden spoon or spatula stir butter, lift browned butter bits from the bottom of the pan. Remove from heat and allow to cool. In the meantime, move onto step 3.
- In a small bowl, whisk together flour, baking soda, and salt. (This process aerates and sifts dry ingredients!) Set aside.
- Using a large bowl with an electric mixer or the bowl of a stand mixer, beat sugars (brown and granulated) with melted brown butter and heavy cream for 1 min. Add in egg and vanilla extract. Stir until combined and scrape sides of bowl once more to incorporate all the batter.
- Slowly add flour mixture to the wet butter/sugar/egg mixture, beating on low speed until just combined. Add roughly chopped white chocolate pieces and macadamia nuts to the batter. Mix together until combined.
- Scoop dough into 2 tbsp portions and set on flat plate/baking sheet.
- Refrigerate dough for at least 1h (note: this step allows all of the beautiful cookie flavours to combine and form a perfectly spread cookie!)
- Preheat oven to 350F (325F if using convection bake).
- Once dough is chilled, remove from fridge and place cookies onto baking sheet, spaced 2" apart (Note: to give these cookies that perfect bakery texture - tear them in half and place the torn side of one half on top of the other. Gently press into a small ball). Place a few additional pieces of white chocolate onto each cookie dough ball, as desired.
- Bake cookies for 14-15 min or until the edges are golden brown.
- Sprinkle each cookie with flaked salt upon removing from the oven! Allow to cool on cookie sheet until easy to pick up (5-10 min) then finish cooling on cookie rack.
- Enjoy!!
Video
Notes
Sofia’s Tips:
- Savour that warm, nutty brown butter aroma and don't forget to scrape all those flavourful, brown, flaky butter bits into your batter!
- To measure flour correctly: Use a spoon to scoop flour into your measuring cup! This ensures you don't add too much flour to these cookies and end up with dry cookies
- A sprinkle of salt on top of these cookies brings all of the flavours together and makes for the perfect cookie!! Don't forget this step!
- After scooping, these cookies can be put into a freezer safe bag and stored in the freezer for up to 6 months!
Tried this recipe?Let us know how it was!