Gourmet Flavor in a Classic Cookie: White Chocolate Macadamia Nut Cookies

By Sugar Spun Run · 45 min

Ingredients

Instructions

1. Brown the butter: melt it in a medium saucepan over medium-low heat, then raise the heat to just above medium. Stir and scrape the pan often until the foam subsides and the butter turns brown. Pour it into a heatproof bowl and let it cool to room temperature.
2. Stir both sugars into the cooled butter, then add the eggs and vanilla and mix well.
3. Whisk the flour, cornstarch, baking powder, baking soda and salt in a separate bowl.
4. Gradually add the flour mixture to the butter mixture and stir until nearly combined.
5. Stir in the white chocolate chips and macadamia nuts until evenly distributed.
6. Cover and chill the dough for at least 30 minutes.
7. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper, about 15 minutes before baking.
8. Drop heaping rounded 1½ tablespoon scoops (50 g) of dough onto the sheets, spaced at least 2 inches (5 cm) apart.
9. Bake for 9 to 11 minutes, until the edges are just turning golden. The centres should still look soft and slightly underbaked.
10. Sprinkle with sea salt right after removing from the oven, if using. Let the cookies cool completely on the sheet.

Summarized from Sugar Spun Run's video. Watch it for the details.

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EggBrown sugarChocolate chipMacadamia nut