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Brown Butter White Chocolate Macadamia Cookies

15 March 2011

We had a whole bunch of white chocolate in the house so I figured I should do something about it. Everyone loves white chocolate macadamia cookies, so that’s what I made, obviously. I found this sweet recipe online for burnt butter white chocolate Brazil nut cookies, so I substituted macadamia nuts for Brazil nuts and edited a few of the ingredients. It’s a very simple recipe to make and it’ll satisfy any hankering for white chocolate, cookies or NUTS.

On that note…here’s what you’re gonna need (adapted from Lilly Vanilli):

  • 3/4 cup unsalted butter (1 1/2 sticks)
  • 2 1/4 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg + 1 egg yolk
  • 1/2 tsp vanilla extract
  • handful of white chocolate chunks
  • handful of unsalted macadamia nuts (chopped coarsely)

Yields: 18-24 cookies (depending on size)
Total Time: 45 minutes

Note: If you can’t find unsalted macadamia nuts, you can use salted ones. Remove the salt by running them under water in a sieve or colander. Spread them on a baking sheet and place in the oven to dry.

Assemble:

Preheat oven to 325°F.

1. Melt butter in a small saucepan over medium heat. Heat until brown bits start to form.

Here's what it should look like

2. Meanwhile, sift flour, baking soda and salt into a mixing bowl.

3. Pour butter into a mixing bowl and combine with the brown and white sugar. Stir until smooth.

4. Add egg and yolk and vanilla to sugar mixture and beat to incorporate.

5. Gradually add dry ingredients, mixing slowly.

6. Fold in white chocolate and nuts.

7. Form into 2-inch balls (I used an ice cream scoop) and place on a parchment paper-lined baking sheet 2 inches apart. Top each dough ball with 1 or 2 chunks of white chocolate. Bake for 15-20 minutes, or until brown on the edges and soft in the centre. Allow to cool. Enjoy!

The cookies turned out pretty good but they didn’t spread out as much as I thought they would. Probably because the butter was already melted…Also note that the melted butter may keep the dough quite warm. This causes the white chocolate chunks to melt when they’re mixed in. It may not be too much of a problem, but to avoid it you could allow the dough to cool before adding the chocolate. The brown sugar and brown butter add a nice savory note and don’t make the cookies too sweet. I find adding the white chocolate on top gives the cookie a very decadent feeling. I also love how the chocolate stays melted in the cookie for a while after baking. Mmm…makes me salivate. You have to make these. Good luck!

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