Ingrédients pour Best White Chocolate Macadamia Nut Cookies
- 1 cup (2 sticks) unsalted butter
- 1 cup packed light brown sugar
- 8 ounces premium white baking chocolate (3 oz grated, 5 oz coarsely chopped)
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 cup macadamia nuts
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Best White Chocolate Macadamia Nut Cookies? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Comment préparer Best White Chocolate Macadamia Nut Cookies
- Preheat oven to 325°F (160°C).
- In an 8-inch saucepan, melt 1 cup (2 sticks) unsalted butter over medium heat. Continue cooking, swirling frequently, until the butter turns a deep golden brown and has a nutty aroma (about 8-10 minutes). Be careful not to burn it!
- Remove from heat and stir in 1 cup packed light brown sugar. Let the mixture cool completely and then refrigerate for at least 45 minutes.
- Grate 3 ounces of white chocolate using a fine grater.
- Coarsely chop the remaining 5 ounces of white chocolate.
- Set aside both the grated and chopped white chocolate.
- In a separate bowl, whisk together 2 1/2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
- Set aside the dry ingredients.
- Place the cooled browned butter mixture in a stand mixer fitted with the paddle attachment.
- Add 1 cup granulated sugar and beat until light and fluffy.
- Beat in 1 large egg and 1 teaspoon vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in the grated white chocolate and 1 cup macadamia nuts.
- Stir until evenly distributed.
- Roll the dough into 1 1/2-inch balls.
- Dip the top of each ball into the coarsely chopped white chocolate.
- Place the cookies onto a non-stick baking sheet, leaving 3 inches between each cookie.
- Bake for 15-20 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to one week.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
29g
Fat
24g
Carbs
4g
