Ingredients
Units
Scale
- 4oz (1/2 Cup) Browned Salted Butter, previously made and brought back to room temp.
- 100 grams (1/2 Cup) Granulated Sugar
- 100 grams (1/2 Cup) Brown Sugar
- 1 Large Egg, at room temp.
- 1 Large Egg Yolk, at room temp.
- 2 Teaspoons Vanilla Extract
- 218 grams (1 3/4 Cups) All-Purpose Flour/ Plain Flour
- 3/4 Teaspoon Baking Soda
- 1/2 Teaspoon Salt
- 1 Teaspoon Cornstarch
- 75 grams (2/3 Cup) Macadamia Nuts, roasted* and chopped
- 135 grams (3/4 Cup) White Chocolate Drops, Chips, or Chunks
Instructions
- In the bowl of an electric mixer fitted with a paddle attachment or large bowl with a handheld mixer beat the brown butter and sugars for three minutes, the mixture will lighten in color. Add the egg, yolk, and vanilla and beat for another two minutes.
- In a large bowl mix together the flour, baking soda, salt, and cornstarch.
- Gently fold the dry ingredients into the wet just before they are fully combined add the macadamia nuts and white chocolate.
- Use a medium cookie scoop (1.5 Tablespoons) to scoop the dough. If desired place extra chocolate and nuts on top.
- Place cookies two inches apart on the sheet pan covered in plastic wrap or place them in an airtight container to chill in the fridge before baking. Chill for 30 minutes or up to 2 days. If chilling the dough longer than thirty minutes let the dough sit at room temperature for 15-20 minutes before baking.
- Preheat oven to 350F/180C and line a half sheet tray with a Silpat liner or parchment paper.
- Bake for 7-9 minutes until the edges have just started to turn golden brown. Let cool on tray for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For the brown butter, you can buy premade brown butter or you can make your own brown butter with this step-by-step post.
- For the roasted macadamia nuts, you can buy pre-roasted macadamia nuts or you can toast regular macadamia nuts on a sheet pan at 325F for 10 minutes.
- Prep Time: 10
- Cook Time: 9
- Category: Dessert
- Method: Bake
- Cuisine: American
