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Brown Butter White Chocolate Macadamia Cookies
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Ingredients
0 of 10 gathered
Step by step
Method
4 steps
- 1
Brown the butter: melt in a light-colored skillet over medium heat 5–7 minutes, swirling until deep golden with nutty smell and brown flecks. Pour into a bowl (scrape the bits) and cool 15 minutes until warm, not hot.
- 2
Whisk brown butter with both sugars until sandy-smooth. Beat in eggs one at a time, then vanilla.
- 3
Stir flour, baking soda, and salt together; fold into the butter mixture just until no dry streaks remain. Fold in white chocolate and macadamias. Chill dough 30 minutes (firmer scoops, thicker cookies).
- 4
Heat oven to 350°F. Scoop 2-tablespoon balls onto parchment-lined sheets, 2 inches apart. Bake 10–12 minutes until edges are set and golden and centers still look soft. Cool on the sheet 5 minutes, then move to a rack.