These are the BEST white chocolate macadamia nut cookies. They have a rich flavor using browned and salted European style butter, roasted and salted macadamia nuts, and sweet and creamy white chocolate chips.
- 1 cup (220g) salted European style butter*, divided
- 2 1/2 cups (315g) all purpose flour
- 1/2 tsp salt
- 1 tsp baking soda
- 1/4 tsp cinnamon
- 1 cup (200g) light brown sugar, packed
- 1/2 cup (100g) granulated sugar
- 1 large egg + 1 egg yolk, room temp
- 2 tsp vanilla extract
- 1 3/4 cup (290g) white chocolate chips
- 1 cup (125g) dry roasted salted macadamia nuts, coarsely chopped
- With your two sticks of butter, one will be browned and one will not. For the plain butter, slice it into tablespoons and place it into your mixing bowl. For the other, slice it into tablespoons and place it into a saucepan over medium heat.
- Keep stirring the butter until it goes from bubbly and noisy to foamy and quiet. When the sound drops off, the browning process will happen very fast. Keep stirring until the butter turns a brown amber color and gives off a nutty aroma.
- Pour the brown butter into the mixing bowl with the plain butter (making sure you scrape in every last drop). Stir to allow the brown butter to melt the plain butter.
- Preheat the oven to 350F and line a large baking sheet with parchment paper.
- While the butter melts and cools, combine the flour, salt, baking soda, and cinnamon in a small bowl. Whisk to combine and set aside.
- This is also a good time to chop your macadamia nuts if you haven’t yet.
- Once the butter has cooled and melted, add the sugars and mix thoroughly. You can do so by hand or using a hand or stand mixer with the paddle attachment.
- Add the eggs (making sure they’re at room temp) and vanilla. Mix on medium-high speed for a good 2-3 minutes (or vigorously whisk by hand). The mixture should turn into a pale and creamy consistency.
- Dump in the dry ingredients and mix to combine. If mixing by hand, fold the dough together using a rubber spatula. Careful not to over mix.
- Just before the flour is fully combined, toss in the white chocolate and nuts and fold to bring the dough together.
- Using a large 2 oz cookie scoop (or 1/4 cup) scoop the dough out onto your baking sheet. You can bake 5-6 cookies at a time, making sure they’re evenly spaced apart. Slightly flatten the cookies with your palm (see picture in post for reference) and bake for 11-14 minutes. The edges should be a light golden brown and the center should look pale and slightly underdone.
- Top the warm cookies with extra chocolate chips and nuts if desired. Transfer to a cooling rack. For the best texture and flavor, enjoy when the cookies are still warm!
BUTTER – I highly recommend using salted European style butter as it provides so much more flavor and richness (see post for more info). Look for butter that either says European or cultured. If you can’t get your hands on some, you can get away with using regular salted butter. Just make sure it’s salted as this helps balance out the sweetness of the cookies.
FREEZING – The dough will last up to 3 months in the freezer. To freeze the dough, scoop and shape your dough balls and place them into a freezer storage bag. When you’re ready to bake, you have one of two options. 1. Thaw the cookie dough for 1 hour before baking, following the same instructions in this recipe. 2. Bake right away at 340F for 15-18 minutes. Both cookies will not spread as much, but thawing will spread a bit more than frozen. Either way, the cookies turn out just as delicious!
Keywords: white chocolate macadamia nut, white chocolate macadamia nut cookies