I don't think I've ever met someone who doesn't like White Chocolate Macadamia Nut Cookies?

Especially chewy Macadamia Nut Cookies with a little crispy edge and filled with White Chocolate Chips.

Who could resist?

Especially these Brown Butter White Chocolate Macadamia Nut Cookies. They were divine.

Notice the past tense, yep they didn't last long.

I was pretty impressed when the kids made these.

They used my recipe from Perfect Chocolate Chip Cookies as the base.

Deliciousness! They know the way to my heart ❤!

I came home and rested after church Sunday because my lower back was flared up from the previous day at the pumpkin patch and walked out to this. 

Creepy spiders and cob webs covering the inside and outside of our house! 

The kids and Colt did such a wonderful job, I feel blessed to have such good help.

I usually do most the decorating but ladder climbing and lifting still isn't happening anytime soon.

In a small saucepan add 10 tablespoons butter and melt over medium heat until butter is brown and nutty smelling. Swirl the pan as needed to encourage butter to brown evenly.

Remove from heat. Add browned butter to mixing bowl and add remaining 4 tablespoons cold butter cut into 1 tablespoon sized pieces. Mix until butter is melted.

Add:

• 3/4 cup Brown Sugar 
• 1/2 cup Granulated Sugar
• 2 teaspoons Pure Vanilla Extract
• 1 teaspoon Salt

Mix until blended. Whisk 1 whole Egg with 1 whole Egg Yolk. Add to butter/sugar mixture.

Beat on medium high speed 30 seconds. Let mixture rest 3 minutes. Repeat process until batter becomes thick and pale. 

Add 1/2 teaspoon Baking Soda and beat on medium-high speed for 30 seconds. 

Scrape down sides of bowl and add:

• 1 3/4 cup All-Purpose Flour or Whole Wheat Pastry Flour
• 1 cup Chopped Macadamia Nuts

Mix on low speed until combined. Scrape sides of bowl.

Remove bowl from mixer and stir in chocolate chips until combined.

Scoop cookies with a standard sized cookie scoop or heaping tablespoon onto an ungreased cookie sheet. Bake cookies for 8-10 minutes or until light brown on edges and centers are still soft.

Allow to cool for 1 minute on cookie sheet before moving cookies to a cooling rack.

You might also like these other Cookie Recipes using White Chocolate Chips:

• Cranberry Oatmeal White Chocolate Chip Cookies
• Double Chocolate Chip Cookies
• I Want To Marry You Chocolate Chip Cookies
• Triple Chocolate Hazel Nut Cookies

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American

Yield: 48

Author: Serena Bakes Simply From Scratch

Brown Butter White Chocolate Macadamia Nut Cookie

Soft chewy Brown Butter White Chocolate Macadamia Nut Cookie recipe from Serena Bakes Simply From Scratch.

5 out of 5 based on 3 user ratings

prep time: 15 Mcook time: 10 Mtotal time: 25 M

ingredients:

• 14 tablespoons Cold Butter
• 1/2 cup Granulated Sugar
• 3/4 cup Packed Brown Sugar
• 2 teaspoons Pure Vanilla Extract
• 1 teaspoon Salt
• 1 whole Egg
• 1 whole Egg Yolk
• 1/2 teaspoon Baking Soda
• 1 3/4 cup All-Purpose Flour Or Whole Wheat Pastry Flour
• 1 cup Macadamia Nuts, Chopped
• 1 1/4 cup White Chocolate Chips

instructions:

How to cook Brown Butter White Chocolate Macadamia Nut Cookie

1. Preheat oven to 375 degrees.
2. In a small saucepan add 10 tablespoons butter and melt over medium heat until butter is brown and nutty smelling. Swirl the pan as needed to encourage butter to brown evenly. Remove from heat.
3. Add browned butter to mixing bowl and add remaining 4 tablespoons cold butter cut into 1 tablespoon pieces. Mix until butter is melted.
4. Add both sugars, vanilla and sea salt. Mix until blended.
5. Whisk whole egg with egg yolk and add to butter/sugar mixture. Beat on medium high speed 30 seconds. Let mixture rest 3 minutes.
6. Repeat beating mixture for 30 seconds and resting for 3 minutes until mixture becomes thick and pale.
7. Add baking soda and mix for 30 seconds. Scrape down the sides of bowl.
8. Add flour and macadamia nuts. Mix on low speed just until combined.
9. Stir in white chocolate chips and scoop cookies using a standard sized cookie scoop onto an ungreased cookie sheet about 2" apart.
10. Bake for 8-10 minutes until edges are light brown and starting to set but centers are still soft.
11. Allow cookies to cool about 1-2 minute before removing or until set enough to handle. Remove to a wire cooling rack.

Calories
142.26

Fat (grams)
7.64

Sat. Fat (grams)
3.62

Carbs (grams)
16.79

Fiber (grams)
0.97

Net carbs
15.82

Sugar (grams)
7.87

Protein (grams)
2.31

Sodium (milligrams)
98.06

Cholesterol (grams)
22.30

Calories are estimated.

https://www.serenabakessimplyfromscratch.com/2013/10/brown-butter-white-chocolate-macadamia.html

© 2013 Serena Bakes Simply From Scratch

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