Crinkled on the edges, warm and gooey in the middle, and oh so delicious…these browned butter macadamia white chocolate chunk cookies are the perfect cookies.
Ingredients
Instructions
Ingredients
Ingredients
Instructions
Preparing In The Kitchen
Add the butter to a skillet set over medium heat. Allow the butter to brown lightly until it smells toasted, about 2-3 minutes. Stir often. Remove from the heat and transfer the butter to a mixing bowl, let cool until it’s room temp and no longer a liquid.
Preheat the oven to 170 ºC. Line a baking sheet with parchment paper.
In a large mixing bowl, beat together the remaining stick of butter, the cooled browned butter, brown sugar, and granulated sugar until combined. Beat in the eggs, one at a time, until combined. Add the vanilla, beating until creamy. Add the flour, baking soda, and salt. Fold in the chocolate chunks and macadamia nuts.
Roll the dough into rounded 1 tablespoon size balls and place ca. 5 cm apart on the prepared baking sheet.
Transfer to the oven and bake for 8-11 minutes or until the cookies are just beginning to set on the edges, but still doughy in the center. Remove from the oven and let the cookies cool 5 minutes on the baking sheet.
Preparing In The Kitchen
Add the butter to a skillet set over medium heat. Allow the butter to brown lightly until it smells toasted, about 2-3 minutes. Stir often. Remove from the heat and transfer the butter to a mixing bowl, let cool until it’s room temp and no longer a liquid.
Preheat the oven to 170 ºC. Line a baking sheet with parchment paper.
In a large mixing bowl, beat together the remaining stick of butter, the cooled browned butter, brown sugar, and granulated sugar until combined. Beat in the eggs, one at a time, until combined. Add the vanilla, beating until creamy. Add the flour, baking soda, and salt. Fold in the chocolate chunks and macadamia nuts.
Roll the dough into rounded 1 tablespoon size balls and place ca. 5 cm apart on the prepared baking sheet.
Transfer to the oven and bake for 8-11 minutes or until the cookies are just beginning to set on the edges, but still doughy in the center. Remove from the oven and let the cookies cool 5 minutes on the baking sheet.
