Browned Butter Macadamia Nut Cookies with White Chocolate Chips and Pecans
This rich and decadent cookie is a perfect blend of nutty macadamia nuts, creamy white chocolate, and the deep, warm flavor of browned butter. Whether you’re baking for a special occasion or simply to indulge, this recipe will surely impress.
Ingredients:
- 1 cup salted butter / 1 stick unsalted butter (or 1 stick of each for balanced flavor)
- 1 & 1/3 cups dark brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups pecans (optional but adds a lovely texture)
- 1 bag Ghirardelli white chocolate chips (or as much as you prefer)
- 2 small 4oz bags of macadamia nuts (or as many as you’d like)
Instructions:
- Preheat Oven: Set your oven to 350°F (175°C). Line a cookie sheet with parchment paper.
- Brown the Butter:
- In a saucepan, melt the butter over medium heat. Stir continuously to avoid burning. The butter will start to foam and then begin to turn golden brown. Once it gives off a nutty aroma and turns a light amber color, remove it from the heat.
- Tip: Watch closely; browned butter can go from perfect to burnt very quickly. Let it cool to room temperature before using.
- Mix the Wet Ingredients:
- In a large bowl, whisk together the dark brown sugar and granulated sugar. Add the cooled browned butter, then beat the mixture with a hand or stand mixer until smooth and well combined.
- Add the eggs and vanilla extract, and continue mixing until the batter is smooth and creamy.
- Combine Dry Ingredients:
- In a separate bowl, sift together the flour, baking powder, baking soda, and salt. Sifting helps aerate the flour and ensures the baking powder and soda are evenly distributed.
- Mix Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet ingredients, mixing with a spatula until just combined. Tip: Do not overmix the dough to keep your cookies tender.
- Add Nuts and Chocolate:
- Fold in the macadamia nuts, pecans (if using), and white chocolate chips. Make sure they’re evenly distributed throughout the dough.
- Chill the Dough:
- Chill the dough for at least 30 minutes (though chilling overnight or up to 48 hours creates the best texture and flavor). Pro Tip: The longer you chill, the thicker and chewier the cookies will be.
- Scoop the Dough:
- Using a cookie scoop or tablespoon, drop spoonfuls of dough onto your prepared baking sheet. Space the cookies about 2 inches apart to allow for spreading.
- Bake:
- Bake at 325°F for about 12-14 minutes. The cookies should be golden brown around the edges but soft in the center.
- Cool:
- Let the cookies sit on the baking sheet for about 5 minutes before transferring them to a cooling rack. This will allow them to firm up slightly.
Q&A for Common Questions:
Q: Why do I need to brown the butter?
A: Browned butter gives a deeper, richer flavor compared to regular melted butter. It adds nutty, toasty notes that make these cookies stand out from others. The browning process caramelizes the milk solids in the butter, which enhances the taste.
Q: Can I use unsalted butter?
A: Yes, you can! If you’re using unsalted butter, just be sure to add the full 1/2 teaspoon of salt in the dry ingredients to balance the sweetness and flavor.
Q: What can I use if I don’t have macadamia nuts?
A: You can substitute with other nuts like cashews, almonds, or even hazelnuts. Alternatively, you could skip nuts entirely for a chocolate-focused cookie.
Q: How important is chilling the dough?
A: Chilling the dough allows the flour to fully hydrate, which helps with texture and prevents spreading too much while baking. It also enhances the flavor as the dough rests. If you’re in a rush, chilling for at least 30 minutes is a good minimum.
Q: Can I bake these cookies on a higher temperature?
A: Baking at 350°F is ideal, but if you bake at 375°F, watch the cookies carefully. They may bake faster, so you’ll need to reduce the baking time by a minute or two.
Benefits of Key Ingredients:
- Brown Butter: Rich in flavor and adds antioxidants due to the caramelization process. It’s a great way to enhance the depth of flavor in baked goods.
- Macadamia Nuts: These nuts are packed with healthy fats, particularly monounsaturated fat, which is good for heart health. They’re also high in fiber, which helps with digestion.
- Pecans: Full of essential vitamins and minerals, pecans are a great source of manganese, which is good for bone health, and they also provide plant-based protein and healthy fats.
- White Chocolate Chips: While white chocolate doesn’t have the same antioxidants as dark chocolate, it still provides a smooth, creamy texture and sweetness, balancing the nuttiness of the macadamia nuts.
- Dark Brown Sugar: The molasses in dark brown sugar adds a rich, caramel-like flavor and moisture to the cookies, giving them a chewier texture.
Baking Tips for Success:
- Don’t Overmix the Dough: Overmixing can cause the cookies to become tough. Stir until just combined for the best texture.
- Test Cookie Size: If you prefer thicker cookies, use a larger scoop. If you like thin, crisp cookies, use a smaller scoop or flatten the dough balls slightly before baking.
- Cool Down: Let the cookies sit on the baking sheet before transferring them to a cooling rack. This prevents them from falling apart while they’re still soft.
Enjoy these cookies with a glass of milk, or share them as a sweet gift with friends and family! Would love to hear how they turn out!