Chewy centers, crisp edges, nutty brown-butter flavor, studded with creamy white-chocolate chunks and toasted macadamias — the ultimate gourmet cookie!
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Ingredients (makes 18 cookies) • ½ cup (115 g) unsalted butter • ¾ cup (150 g) light brown sugar • ¼ cup (50 g) granulated sugar • 1 large egg + 1 yolk • 1 tsp vanilla extract • 1 ¾ cups (220 g) all-purpose flour • ½ tsp baking soda • ½ tsp salt • ¾ cup (110 g) white-chocolate chunks • ½ cup (70 g) toasted macadamia nuts, roughly chopped
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Instructions 1. Brown the butter • Melt butter in a saucepan over medium heat. Continue cooking, swirling, until it foams and amber bits form (2–3 min). Transfer to a bowl; cool 10 min. 2. Make the dough • Whisk brown butter with both sugars until glossy. Beat in egg, yolk, and vanilla. • In another bowl, whisk flour, baking soda, and salt; fold into wet mixture just until combined. • Stir in white-chocolate chunks and macadamias. Cover and chill 30 min. 3. Bake • Heat oven to 350 °F / 175 °C. Scoop 2-Tbsp mounds onto a parchment-lined sheet, spacing 2 in (5 cm). • Bake 10–12 min until edges are golden and centers slightly under-baked. Cool on tray 5 min, then transfer to rack. 4. Enjoy warm or store airtight up to 4 days (they rarely last that long!).
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