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Bakery-Style Soft and Chewy Brown Butter White Chocolate Macadamia Nut Cookies

Close-up of three golden brown white chocolate macadamia nut cookies stacked slightly on a white plate.
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Make the best white chocolate macadamia nut cookies at home. This recipe yields thick, soft, and chewy cookies with crisp edges, featuring the rich flavor of brown butter.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, browned and cooled slightly
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 large egg yolk, room temperature
  • 2 teaspoons vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups white chocolate chips or chunks
  • 1 1/2 cups roasted, salted macadamia nuts, roughly chopped

Instructions

  1. Brown the butter: Melt the butter in a light-colored saucepan over medium heat. Continue cooking, stirring often, until the butter foams, then subsides, and brown bits form at the bottom. Remove from heat immediately and pour into a heatproof bowl. Let it cool until it is just warm, about 20 minutes.
  2. In a large bowl, whisk together the cooled brown butter, brown sugar, and granulated sugar until fully combined.
  3. Beat in the eggs, extra egg yolk, and vanilla extract until the mixture is smooth and creamy.
  4. In a separate medium bowl, whisk together the flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. Fold in the white chocolate chips and chopped macadamia nuts.
  7. Cover the dough and chill for at least 2 hours, or up to 3 days, for the best texture.
  8. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  9. Scoop the dough into balls, about 3 tablespoons each, and place them 2 inches apart on the prepared sheets. For thicker cookies, press the dough balls slightly inward to form a mound shape.
  10. Bake for 10 to 13 minutes, or until the edges are golden brown but the centers still look slightly soft.
  11. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Browning the butter adds a deep, nutty flavor that makes these cookies taste like gourmet cookies from a bakery.
  • Chilling the dough is essential for thick, chewy cookie dough that does not spread too much during baking.
  • For an extra salty-sweet balance, sprinkle a tiny pinch of flaky sea salt on top of the dough balls before baking.

Nutrition

Find it online: https://cookincorner.com/white-chocolate-macadamia-nut-cookies/