White Chocolate Chip and Macadamia Nut Cookies

2. edited
Wouldn’t you know it, this is my first batch of cookies I’ve ever made. Seriously, a food blogger who’s never baked cookies before? The reason for the mystery is that I’m not really a fan of cookies, or biscotti, or crunchy desserts, or anything that tries to pass as dessert and doesn’t involve either chocolate or fruit or cheese. These cookies involve neither, so instead of “dessert” they get the “afternoon snack” label. 
But in case you are a cookie fan, these are fantastic, no less because of browned butter. Have you ever browned butter before? It’s divine, and now I’m sneaking in browned butter in as many sweets as I can. You see, browned butter is exactly what it sounds like: you melt a bunch of butter until it browns. What you can’t tell from the description is the complex, sweet, caramely flavor, the kind that is far more than the sum of its parts: butter and heat. The next time you make any kind of cookies, consider browning the butter instead of just melting it, and I promise your cookies will have far more depth of flavor. 
White Chocolate Chip and Macadamia Cookies
Yields 16
328 calories
36 g
53 g
20 g
3 g
9 g
67 g
208 g
24 g
0 g
5 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 328
Calories from Fat 172
% Daily Value *
Total Fat 20g
Saturated Fat 9g
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 53mg
Sodium 208mg
Total Carbohydrates 36g
Dietary Fiber 1g
Sugars 24g
Protein 3g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 1 3/4 cups all-purpose flour
  2. 1/2 tsp baking soda
  3. 14 tbsp butter
  4. 3/4 cup brown sugar
  5. 1/2 cup granulated white sugar
  6. 1 tsp salt
  7. 2 tsp vanilla extract
  8. 1 whole egg
  9. 1 egg yolk
  10. 1 1/4 cups white chocolate chips
  11. 3/4 cups macadamia nuts
  1. Preheat the oven to 375F. Line 2 baking sheets with parchment paper.
  2. In a non-stick skillet, melt the butter over medium-high heat. Watch it closely as it melts, and then cook it for another 2-3 minutes, until it smells nutty and turns brown. It's very very easy to burn it, so watch it intently. As soon as it's brown pour from the skillet into the bowl of a stand mixer.
  3. To the bowl, add the sugars, salt, vanilla and eggs. With the paddle attachment, mix them into the browned butter for about 30 seconds. Then stop, let the mixture stand for 3 minutes. Whisk the dough again for 30 seconds, then let it sit for 3 minutes. Do this one more time, until the mixture is thick, smooth and shiny. Add the baking soda and flour and mix everything until just combined. Stir in the chocolate chips and nuts.
  4. Working with 3 tablespoons of dough at a time, roll into balls and place 2 inches apart on the baking sheets. There's usually enough room for 8 cookies on each sheet.
  5. Bake for about 13-14 minutes, rotating the baking sheet half way. The cookies are done when they start slightly browning on the edges, but the center is still soft and looks undercooked. Don't overbake the cookies (!!!), otherwise they get hard and tough. Even though the middle looks underbaked, it will finish cooking after you take the cookies out of the oven. Cool for about 15 minutes before eating.
Adapted from The Cook's Illustrated Cookbook
Adapted from The Cook's Illustrated Cookbook
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