Cooking With the Corleys

White Chocolate Macadamia Nut cookies are a longtime favorite in our house. Using brown butter and plenty of vanilla gives them a deeper, richer flavor, and the toasty notes from the butter pair especially well with the macadamia nuts.

I’ve made this recipe with both 1:1 gluten-free flour and regular all-purpose flour, and there’s no noticeable difference in texture or taste.

One tip I always follow is keeping cookie dough balls in the freezer. It’s a simple way to be prepared for last-minute guests, and warm cookies from the oven never disappoint.

Ingredients

• 1¾ cups all-purpose flour (or 1:1 gluten-free flour blend)
• 1 tsp baking soda
• ½ teaspoon salt
• 10 tablespoons unsalted butter, browned and cooled to room temperature
• ¾ cup brown sugar
• ¾ cup granulated sugar
• 1 large egg
• 1 egg yolk
• 2 teaspoons vanilla bean paste or vanilla extract
• 1 cup white chocolate chips
• ¾ cup macadamia nuts, roughly chopped

Instructions

1. Brown the Butter:
   Place the butter in a saucepan over medium-low heat. Melt and cook until it turns golden brown and smells toasty. Remove from heat and allow to cool to room temperature.
2. Prepare Dry Ingredients:
   In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
3. Mix Wet Ingredients:
   In a stand mixer fitted with the paddle attachment, combine the cooled brown butter, brown sugar, and granulated sugar until well mixed. Add the egg, egg yolk, and vanilla, mixing until fully combined.
4. Combine Dough:
   Add the dry ingredients to the wet ingredients and mix gently with a rubber spatula until just combined. Fold in the white chocolate chips and chopped macadamia nuts.
5. Chill Dough:
   Cover the dough and refrigerate for at least 1 hour.
6. Preheat Oven:
   Preheat the oven to 350°F. Line baking sheets with parchment paper or silicone baking mats.
7. Shape Cookies:
   Scoop the dough into evenly sized balls and place on the prepared baking sheets.
8. Bake:
   Bake for 9–10 minutes, or until the edges are lightly golden and the centers appear soft.
9. Cool:
   Remove from the oven and let cookies cool on the baking sheet for 2-3 minutes. Move to a wire rack to continue cooling.