White Chocolate Macadamia Nut Cookies

October 12, 2024 by Cook Best Recipes, Updated October 12, 2024

These are the BEST white chocolate macadamia nut cookies, perfectly soft and chewy with rich flavor from browned European style butter, roasted macadamia nuts, and creamy white chocolate chips.

Prep Time:

Cook Time:

Total Time:

Yield:

Ingredients:

• 1 cup (220g) unsalted European style butter, divided
• 1/2 cup (105g) light brown sugar, packed
• 1/2 cup (100g) granulated sugar
• 1 large egg + 1 egg yolk
• 2 tsp vanilla extract
• 1 tsp lemon juice
• 2 cups (256g) all-purpose flour
• 1/4 tsp kosher salt
• 3/4 tsp baking powder
• 1/2 tsp baking soda
• 1 3/4 cup (290g) white chocolate chips, plus more for topping
• 1 cup (125g) dry roasted salted macadamia nuts, coarsely chopped
• Flaky sea salt, for sprinkling (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a large baking sheet with parchment paper.
2. Slice both sticks of butter. Melt one stick in a medium saucepan over medium heat, stirring until it turns golden brown.
3. Pour the hot brown butter over the sliced stick in a large mixing bowl. Stir to melt and cool the butter.
4. Whisk in the brown sugar and granulated sugar until well combined.
5. Add the egg, egg yolk, vanilla extract, and lemon juice. Whisk vigorously until the mixture lightens and thickens.
6. Incorporate the kosher salt, baking powder, and baking soda. Then fold in the all-purpose flour until just combined.
7. Gently fold in the white chocolate chips and macadamia nuts. Let the dough rest for 5 minutes.
8. Using a large cookie scoop (about 3 tablespoons), place 3-4 cookies on the baking sheet. Top with additional chocolate chips if desired.
9. Bake for 11-13 minutes, until the edges are golden and the centers are slightly underdone. Sprinkle with flaky sea salt if desired.
10. Transfer to a cooling rack and enjoy warm for the best flavor and texture!

Nutrition Information:

Nutrition information is not calculated but consider the ingredients for dietary needs.

Notes:

• Butter: Using European style butter enhances flavor due to its higher fat content.
• Freezing: Cookie dough can be frozen for up to 3 months. Thaw for 1 hour before baking or bake directly at 340°F (170°C) for 15-18 minutes.