Description
Crispy edges, chewy centers, and packed with white chocolate and chopped macadamia nuts, and toasty browned butter flavor.
Ingredients
Scale
- 1 C Unsalted Butter (175 g once it’s browned)
- 2 1/4 C (300g) All Purpose Flour
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 1 1/4 C (275 g) Brown Sugar
- 1/2 C (100 g) Granulated Sugar
- 2 tsp Vanilla Extract
- 2 Lg Eggs + 1 Egg Yolk (95 g) at room temperature
- 2 C White Chocolate Chips (300 g)
- 1 C Chopped Macadamia Nuts (115 g)
Instructions
- Preheat the oven to 350 and line two cookie sheets with parchment paper.
- Brown the butter and then allow to come to room temperature. (or speed it up by popping it into the freezer and stirring frequently)
- Cream the browned butter and sugars in a stand mixer for 5 minutes.
- Add the eggs, egg yolks, and vanilla extract. Mix to combine.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Add the dry ingredients to the mixer 1/2 at a time, mixing until just combined.
- Stir in the white chocolate chips and the chopped macadamia nuts. * save a few back to top cookies with just before baking.
- Scoop the cookies out with a large cookie scoop. 9 per sheet, leaving space in between as the cookies will spread.
- Bake at 350 for 10 minutes. Let cool on the hot cookie sheet for 2-3 minutes, then transfer to a cooling rack.
- For perfectly round cookies swirl a round cookie cutter slightly larger than the cookies around each cookie while they are still hot.
