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Name: Brown Butter White Chocolate Macadamia Nut Cookies
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 48
Cuisine: not set
Ingredients: 14 tablespoons Cold Butter; 1/2 cup Granulated Sugar; 3/4 cup Packed Brown Sugar; 2 teaspoons Pure Vanilla Extract; 1 teaspoon Sea Salt; 1 whole Eggs; 1 whole Egg Yolks; 1/2 teaspoon Baking Soda; 1 3/4 cup All-Purpose Flour Or Whole Wheat Pastry Flour; 1 cup Macadamia Nuts Chopped; 1 1/4 cup White Chocolate Chips

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INGREDIENTS

14 tablespoons Cold Butter
1/2 cup Granulated Sugar
3/4 cup Packed Brown Sugar
2 teaspoons Pure Vanilla Extract
1 teaspoon Sea Salt
1 whole Eggs
1 whole Egg Yolks
1/2 teaspoon Baking Soda
1 3/4 cup All-Purpose Flour Or Whole Wheat Pastry Flour
1 cup Macadamia Nuts ; Chopped
1 1/4 cup White Chocolate Chips

INSTRUCTIONS

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NOTES

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Brown Butter White Chocolate Macadamia Nut Cookies

14 tablespoons Cold Butter
1/2 cup Granulated Sugar
3/4 cup Packed Brown Sugar
2 teaspoons Pure Vanilla Extract
1 teaspoon Sea Salt
1 whole Eggs
1 whole Egg Yolks
1/2 teaspoon Baking Soda
1 3/4 cup All-Purpose Flour Or Whole Wheat Pastry Flour
1 cup Macadamia Nuts Chopped
1 1/4 cup White Chocolate Chips

Preheat oven to 375 degrees.In a small saucepan add 10 tablespoons butter and melt over medium heat until butter is brown and nutty smelling. Swirl the pan as needed to encourage butter to brown evenly. Remove from heat.Add browned butter to mixing bowl and add remaining 4 tablespoons cold butter cut into 1 tablespoon pieces. Mix until butter is melted.Add both sugars, vanilla and sea salt. Mix until blended.Whisk whole egg with egg yolk and add to butter/sugar mixture. Beat on medium high speed 30 seconds. Let mixture rest 3 minutes.Repeat beating mixture for 30 seconds and resting for 3 minutes until mixture becomes thick and pale.Add baking soda and mix for 30 seconds. Scrape down the sides of bowl.Add flour and macadamia nuts. Mix on low speed just until combined.Stir in white chocolate chips and scoop cookies using a standard sized cookie scoop onto an ungreased cookie sheet about 2" apart.Bake for 8-10 minutes until edges are light brown and starting to set but centers are still soft.Allow cookies to cool about 1 minute before removing or until set enough to handle. Remove to a wire cooling rack.

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Nutrition

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Serving Size: 1 Cookie (23g)
Recipe Makes: 48 Cookies

Calories: 119
Calories from Fat: 89 (75%)

Amt Per Serving		% DV

	Total Fat 9.9g	13 %
	Saturated Fat 5.1g	26 %
	Monounsaturated Fat 3.7g
	Polyunsanturated Fat 0.4g
Cholesterol 29.3mg		9 %
Sodium 61.3mg		2 %
Potassium 38.8mg		1 %
Total Carbohydrate 7.3g		2 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 7.1g
Protein 1g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 119

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REVIEWS

TheJoeLamar

Very, very good but they took a long time to make, mixing 30 seconds & waiting 3 minutes, had to do that about 10 times to get it thick and the color to lighten. Also, for the butter to brown. They were very greasy, I think it could have used less butter.

audreyrawlings