Description
These white chocolate macadamia nut cookies are crispy and buttery on the outside, and soft on the inside. They’re they perfect combination of salty and sweet, and one of my favorite cookies!
Ingredients
Scale
- 1 cup butter, melted and browned
- 2 1/3 cups all purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 1 cup light brown sugar
- 1/4 cup white sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 1/4 cup white chocolate chips
- 3/4 cup macadamia nuts coarsely chopped
Instructions
- In a medium saucepan over medium-low heat, melt butter. Once melted, continue cooking until the butter is an amber color, stirring constantly (or swirling the saucepan) to avoid burning. Remove the pan from the heat and allow the butter to cool for 20 minutes.
- Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
- In a large bowl stir together the flour, salt, and baking soda. Set aside.
- Add in the light brown and granulated sugar into the melted and cooled butter, stirring to combine. Add in the eggs and vanilla extract, mixing until smooth.
- Pour the butter mixture into the flour mixture and stir until combined and no streaks of flour remain.
- Stir in the white chips and nuts until evenly incorporated.
- Using a medium (2 tablespoon) cookie scoop, portion the dough onto the prepared baking sheet 2- inches apart.
- Bake for 9-10 minutes, or until the edges are lightly golden.
- Transfer to a wire rack to cool completely.
Notes
Store airtight at room temperature for up to 3 days, or in the fridge for a week.
Nutrition
- Serving Size: 1 cookie
- Calories: 189
- Sugar: 12.5 g
- Sodium: 133.7 mg
- Fat: 11.4 g
- Carbohydrates: 20.2 g
- Protein: 2.2 g
- Cholesterol: 30.2 mg
