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Close-up view of a white chocolate macadamia nut cookie missing a bite.
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White Chocolate Macadamia Nut Cookies

A classic cookie with a decadent flair, these white chocolate macadamia nut cookies are made with browned butter, toasted macadamia nuts, premium white chocolate, and a sprinkle of flaky sea salt.
Recipe includes a how-to video!
Course Dessert
Cuisine American
Prep Time 45 minutes
Cook Time 11 minutes
Chilling Time 30 minutes
Total Time 56 minutes
Servings 28 cookies
Calories 226kcal
Author Sam Merritt

Ingredients

  • 1 cup (226 g) unsalted butter
  • 1 cup (200 g) brown sugar
  • ⅔ cup (135 g) white sugar
  • 2 large eggs room temperature preferred
  • 1 ½ teaspoon vanilla extract
  • 2 ¾ cups (340 g) all-purpose flour
  • 1 Tablespoon cornstarch cornflour in UK
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¾ teaspoon salt
  • 1 cups (170 g) premium white chocolate chips
  • 1 cup (110 g) Macadamia nut pieces
  • sea salt for sprinkling optional

Instructions

Begin by Browning your Butter:

  • Place butter in a medium-sized saucepan over medium-low heat.
    1 cup (226 g) unsalted butter
  • 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.
    Overhead of browned butter in sauce pan
  • Allow butter to cool to room temperature before proceeding with the recipe.

Cookie Dough

  • Add sugars into cooled browned butter and stir well.
    1 cup (200 g) brown sugar, ⅔ cup (135 g) white sugar
  • Add eggs and vanilla extract and stir until well-combined.
    2 large eggs, 1 ½ teaspoon vanilla extract
  • In a separate, medium-sized bowl, whisk together flour, cornstarch, baking powder, baking soda and salt.
    2 ¾ cups (340 g) all-purpose flour, 1 Tablespoon cornstarch, 1 teaspoon baking powder, 1 teaspoon baking soda, ¾ teaspoon 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.
    1 cups (170 g) premium white chocolate chips, 1 cup (110 g) Macadamia nut pieces
  • 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 350F (175C) and line cookie sheets with parchment paper. Once oven is preheated and cookie dough has chilled, drop dough by heaping, rounded 1 ½-Tbsp-sized scoops (50g) onto prepared cookie sheets, placing at least 2" (5cm) apart.
  • Bake on 350F (175C) 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 immediately after removing from the oven.
    sea salt for sprinkling
  • Allow cookies to cool completely on baking sheet.

Video

Notes

Storing

Store in an airtight container at room temperature for up to 5 days.

Nutrition

Serving: 1cookie | Calories: 226kcal | Carbohydrates: 27g | Protein: 2g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 30mg | Sodium: 115mg | Potassium: 80mg | Fiber: 1g | Sugar: 16g | Vitamin A: 221IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 1mg