No chill brown butter white chocolate macadamia nut cookies
These soft and chewy no-chill brown butter white chocolate macadamia nut cookies are a classic but yet incorporate the sophisticated flavor of browned butter. This elevated the cookies to the next level.
Servings: 24 cookies
Calories:
Equipment
- Stand mixer
- baking sheet
Ingredients
- 15 tablespoon brown butter
- 2 ¼ cup all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 +2tbsp cup dark brown sugar
- 2 teaspoon vanilla
- 2 large eggs at room temperature
- 2 cup white chocolate chips
- ¾ cup macadamia nuts toughly chopped
Instructions
- Start by preheating the oven to 375°F. Line 2 large baking sheets with parchment paper and set aside.
- Melt 8 tablespoons ( 1 stick) of butter in a small sauce pan over medium-high heat and cook for about 2-4 minutes stirring constantly until the butter has browned.Remove the sauce pan from the heat and add in the remaining 7 tablespoons of butter and whisk until completely smooth. transfer the butter to a bowl, cover with saran wrap and and place in the fridge or freezer then bring it back to room temperature. You will know it is at room temperature when you press your finger into the top and it makes a slight indentation.
- In a medium sized bowl, whisk together the flour, baking soda and sea salt; set this dry ingredient mixture aside.
- When the butter is at room temperature, transfer it to a stand mixer bowl. Add in the sugars, and vanilla; cream on medium speed until light and fluffy; about 2 to 3 minutes. add the room temperature eggs and beat quickly for about 30 more seconds until they are well combined. Let the mixture rest for 5 minutes then beat the eggs for another 30 seconds.
- Remove from the stand mixer and gently fold in the dry ingredient mixture with a rubber spatula. Stir only until the flour begins to disappear. Fold in the white chocolate chips and the macadamia nuts.
- Scoop out about 3 tablespoon's worth and roll the dough between your palms to form a ball, the balls should be close to ¼ of a cup. Place them on the baking sheet leaving enough room between each cookie since the cookies will spread a little.
- Place the baking sheet in the oven for 8-11 minutes, or until they are golden at the edges but still soft in the middle. Cool the cookies on the baking sheet for about 5 minutes before transferring to a wire wrack to cool down completely.
Notes
- Make sure to get good quality chocolate chips, the quality of your ingredients will reflect on your final baked good!
- If you do not have white chocolate chips feel free to use milk chocolate, dark chocolate or any chocolate chips your heart desires.
- You could also swap out the macadamia nuts for other nuts like pistachios, walnuts, almonds, pecans or cashews.