A few years ago, I put out a call for holiday cookie ideas and got a list ten miles long out of the deal. I have slowly worked my way through it for the last several Christmases and am getting close to the end now…and what’s down there? Oh! It’s white chocolate macadamia nut cookies.You might be thinking “are white chocolate macadamia nut cookies a holiday cookie?” To that I say…sure, why not?! If someone puts them out at the holidays, I think they’re a holiday cookie. Just because a recipe doesn’t match our own personal experience and nostalgia doesn’t mean it doesn’t align with someone else’s.
To that end, most of my personal experience with white chocolate macadamia nut cookies has not been holiday-related, but instead in shopping mall food courts and some Otis Spunkmeyer set-ups that my school’s PTO had. That said, I firmly believe than any cookie can be a holiday cookie with a little belief (Christmas spirit?), some brown butter, and maybe a decorative plate, if you’re a little more organized than I am.So, here we are with my second holiday cookie of the season: Brown Butter White Chocolate Macadamia Nut Cookies. Yes, that name is seven words long but it is #worthit—brown butter takes this chewy, nutty classic cookie recipe from good to WOW! Like, why have we not been doing this all along?The cookie dough is straightforward and doesn’t require a mixer or anything fancy. I’ve made these with both white chocolate chips (about a cup) and chopped white chocolate, and prefer the chopped stuff every time. It has more cocoa butter, fewer stabilizers, and it just tastes better, period. As for the macadamia nuts, you can use roasted-salted or raw. I love control and have access to raw macadamias through Sahadi’s, so those are what I used here. If you are using roasted-salted, just skip the roasting step and reduce the salt to 1/2 teaspoon (unless you like very salty cookies). As with most of my cookie doughs, this one requires a chill, but it’s pretty short. Once your dough has rested, just scoop/roll/bake/cool/eat eat eat.And maybe, just maybe, share a few and spread a little holiday cheer.
Brown Butter White Chocolate Macadamia Nut Cookies
makes about 2.5 dozen cookies
1 cup (2 sticks) unsalted butter
1 cup macadamia nuts (I used raw)
2 1/2 cups all-purpose flour
1 tablespoon cornstarch
1 teaspoon baking soda
3/4 teaspoon Kosher or sea salt
1 cup light brown sugar, packed
1/2 cup granulated sugar
2 large eggs, room temperature
2 teaspoons pure vanilla extract
6 ounces white chocolate, chopped (I used Ghirardelli)
If using roasted salted macadamia nuts, skip the first step. Chop them before beginning the recipe at “Brown the butter.” Also reduce the salt to 1/2 teaspoon.
Preheat oven to 350F. Scatter pecan halves on a dry rimmed baking sheet and roast 5-7 minutes, or until fragrant. Do not burn. Let cool completely and give them a rough chop.
Brown the butter. Place butter in a light-colored saucepan over medium heat. Let butter melt. Butter will bubble and crackle as the water content evaporates. Swirl the pan frequently for 5-7 minutes, keeping an eye on the color. When the solids are turning brown and the butter is nutty and fragrant, remove the pot from the heat and immediately pour the brown butter into a large mixing bowl and let cool 5 minutes.
Meanwhile, whisk together flour, cornstarch, baking powder, baking soda, and salt together in a medium mixing bowl. Set aside.
Retrieve the large mixing bowl full with the brown butter. Whisk in light brown and granulated sugars. Mix in eggs one at a time, followed by vanilla. Add dry ingredients in two installments, mixing until combined. Use a silicone spatula or wooden spoon to fold in white chocolate, followed by chopped macadamia nuts. Cover dough with plastic wrap and chill for at least 90 minutes, or up to 3 days.
Place oven racks in the central positions. Preheat oven to 350F. Line two baking sheets with parchment. Set aside.
Scoop chilled dough in 2 tablespoon increments, and roll into balls. Place dough balls at least two inches apart on prepared baking sheets. Bake cookies 9-10 minutes, until puffy. Let cool on baking sheets for five minutes before removing to a rack to cool completely. Repeat process with any remaining dough, letting the baking sheets come back to room temperature between batches.
Cookies will keep well in an airtight container at room temperature for up to a week.