A classic cookie with a decadent flair — these White Chocolate Chip Macadamia Nut Cookies are made with browned butter!
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Full Printable Recipe: https://sugarspunrun.com/white-chocolate-chip-macadamia-nut-cookies/
1 cup unsalted butter 226g
1 cup brown sugar 200g
2/3 cup white sugar 135g
2 large eggs room temperature preferred
1 ½ teaspoon vanilla extract
2 3/4 cups all-purpose flour 340g
1 Tablespoon cornstarch cornflour in UK
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 cups premium white chocolate chips 170g
1 cup Macadamia nut pieces 110g
sea salt for sprinkling optional
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Begin by Browning your Butter:
Preheat oven to 375F (190C) and line cookie sheets with parchment paper. Set aside.
Place butter in a medium-sized saucepan over medium-low heat.
Once butter has melted, increase heat to just above medium heat. Stir the butter and scrape the sides and bottom of the pan frequently with a wooden spoon or heatproof spatula – the butter will begin to bubble and pop. Once the bubbling/popping slows, the butter will begin to turn brown (see image). Once it begins to brown, remove from heat and pour into a large heat-proof bowl.
Allow butter to cool to room temperature before proceeding with the recipe.
Add sugars into cooled browned butter and stir well.
Add eggs and vanilla extract and stir until well-combined.
In a separate, medium-sized bowl, whisk together flour, cornstarch, baking powder, baking soda and salt.
Gradually add flour mixture to butter mixture, stirring until ingredients are nearly completely combined.
Add white chocolate chips and macadamia nut pieces and stir until ingredients are well-incorporated.
Cover bowl with plastic wrap and chill cookie dough in the refrigerator for at least 30 minutes before proceeding.
15 minutes before you are ready to bake cookies, preheat oven to 375F (190C) and line cookie sheets with parchment paper. Once oven is preheated and cookie dough has chilled, drop dough by heaping, rounded 1 1/2-Tbsp-sized scoops onto prepared cookie sheets, placing at least 2″ apart.
Bake on 375F (190C) for 9-11 minutes or until edges are just beginning to turn golden brown (cookies should still be quite soft when you remove them from the oven, and may even appear slightly underbaked in center).
Sprinkle lightly with sea salt.
Allow cookies to cool completely on baking sheet.
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Original of the video here
Today on Sugar Spun Run I’ll be showing you how to make white chocolate chip macadamia nut cookies.Hey everyone. Sam here and I’m sure you’ve probablyhad a white chocolate chip macadamia nut
cookie in the past. Now what makes mineso special is a couple of things, but the
main thing is that I’m going to bebrowning the butter for today’s recipe.
Now this is super simple to do and I’llwalk you through the steps in just a
second, but you’re going to need to startwith two sticks or one cup of unsalted
butter. Let’s go ahead and head over toour saucepan and I’ll show you how to
brown butter.We’ll add our butter to a medium sized saucepan and we’ll set our stovetop heat to low or medium low. Justgoing to let that butter melt slowly.
Don’t crank up the heat yet because thenyou’re going to start browning it
prematurely. Now when you’re browningbutter I don’t recommend using a metal
utensil, like a metal spoon, and that’sjust because the handle tends to get
really hot while you’re working withthat hot butter, in the skillet. I like to
use a heat proof utensil like a rubberspatula, a rubber heatproof spatula, or a wooden spoon, or even a whisk that has an insulated handle.Once your butter has
completely melted you’ll want to turnyour stove top heat to just above medium
heat.Keep stirring occasionally while your
butter heats up.Pretty soon your butter should start bubbling and popping. Now at this point you’re going to want to startstirring pretty much constantly. Just
keep swirling your spatula, or your spoonthrough the butter and make sure you’re
scraping the sides and bottom of yoursaucepan so that the butter doesn’t
start to burn.Just keep stirring while your butter sizzles and pops.Whatever you do, do not walk away from your butterwhile it’s browning. That is the easiest
way to burn it. Now this is sizzling andpopping because we are cooking the water
out of our butter. Most butter has about15 to 20 percent water, and we’re cooking
this out of our butter enriching it, andthen ultimately will be browning those
milk solids that are found in the butter.That is what gives this butter such a
good flavor when it’s finished cooking.Once the sizzling and popping starts to
slow down this is when you really needto be careful, and keep an eye on your
butter. Now at this point, you’relooking for that butter to start to
be turning brown. So you see we have somefoam here. I’m just trying to, as I’m
swirling my spatula through the butter,I’m just looking for any sign that it’s
starting to turn brown.We have a little bit of brown here. I’m just gonna take
this just a little bit further.Alright, if you can see that it’s nice and brown
so we want to immediately remove it fromthe heat. Now this saucepan is really hot,
so if you leave your brown butter in thesaucepan it’s going to keep cooking and
could even end up burning your butter.So what I recommend is, as soon as you
remove that saucepan from the heat,immediately pour your butter into a heat
proof bowl. That’ll stop it from cooking,and it’s going to keep you from burning
your butter.And make sure you scrape all of those brown bits out of your saucepan because that is what gives this butter such a good flavor.Now when making these cookies, or whenmaking just about anything with brown
butter, it’s really important that thebutter cools down before you add any
other ingredients to it. Now the best wayto check is just to touch the bottom of
the bowl. If it feels even a little bitwarm you’re going to want to let your
butter cool just a bit longer. Now it cantake thirty minutes, or an hour, or even
longer for your butter to come back downto room temperature.
I’ve let this cool for a bit. It’s justabout there but since it’s still a
little warm we’re going to go ahead andstart prepping our dry ingredients. Now
you’re going to need a medium sized bowlwith 2 and 3/4 cup of all-purpose flour.
We’re going to add a tablespoon ofcornstarch which helps to make these
cookies nice and soft.A teaspoon of baking powder, a teaspoon of baking soda,
and 3/4 teaspoon of salt.Now stir everything together until your
ingredients are completely combined.Now that we’ve prepped our dry ingredients
let’s check on that brown butter. So thisdoes not feel even a little bit warm to
the touch, so we can go ahead and combineour wet ingredients. So I’m just gonna
scrape this into a larger bowl just tomake it easier for me to stir everything
together, and I do mean scrape. You wantto scrape all of those brown bits from
the bottom of your first bowl into yournew bowl. That is what gives these
cookies such a good flavor.Now along with that butter we’re going
to add one cup of firmly packed brown sugar.And 2/3 cup of granulated sugar.Stir everything together until your sugar and your butter are nicely combined.We’ll add two large eggs, and you want these to be room temperature.And one and a half teaspoons of vanilla extract and just stir everything together again.Once you have all your wet ingredients nicely combined, grab your flour mixture and we’re just gonnagradually stir this into our butter
mixture.Now the only thing left to add to our
cookie dough is our macadamia nuts, andour chocolate chips. We’re going to be
adding one cup of dry roasted choppedmacadamia nuts, and one cup of white
chocolate chips. Fold these into your batter.I do recommend chilling this cookiedough before baking with it so we’re
just gonna cover the bowl with plastic wrap.And transfer this to our fridge
where it will chill for at least 30minutes. While your dough is chilling
you’ll want to pre-heat your oven to 375degrees Fahrenheit. Once your dough is
finished chilling and your oven ispreheated, you want to grab your dough
from the fridge and we can start scooping it.I just like to use my 1 and
1/2 tablespoon size cookie scoop. Just scoop this doughAnd just for a nice
neat uniform appearance, I like to rollthis cookie dough in the palm of my hand. Just roll it between my palms until I have a nice smooth cookie dough ball.Alright let’s take these cookies over toour 375 degree fahrenheit preheated oven
where they’ll need to bake for about 9to 11 minutes. Now you’ll want to let
these cookies cool completely on thebaking sheet because when they come out
of the oven the center should still be alittle bit underdone. Letting them cool
completely on the baking sheet lets themfinish cooking, and gives you a nice soft
cookie center. Now these have finishedcooling, and I wish you could smell how
good my house smells right now. This is areally simple cookie recipe, made
extra-special by the addition of brownbutter, and I really think you’re going
to love it. If you try this one outplease let me know what you think. I
always love hearing from you. Thank youguys so much for watching and I will see
you next time.They’re good.