Thursday, July 2, 2015

Brown Butter White Chocolate Macadamia Nut Cookies

These were requested by Don as his Father's Day treat. We loved the nutty flavor that the browned butter gave them.

Brown Butter White Chocolate Macadamia Nut Cookies

1 cup unsalted butter
1 cup brown sugar
½ cup granulated sugar
1 tsp vanilla extract
1 tsp almond extract
2 eggs, room temperature
2½ cups all purpose flour
2 tsp corn starch
1 tsp salt
1 tsp baking soda
1 cup white chocolate chip
1 cup chopped macadamia nuts

Melt the butter in a small skillet over medium heat, stirring occasionally. The butter will start to foam and then start browning. You will be able to smell a nutty aroma when it's ready. Remove from heat and allow to cool for at least 15 minutes.

Cream the butter and sugars together.

Add in extracts and eggs and continue mixing until well combined.

Combine flour, corn starch, salt and baking soda in a medium bowl and use a fork to stir together.
Gradually add flour mixture to butter mixture, mixing just until combined.
Fold in white chocolate chips and macadamia nuts.
Refrigerate dough for at least 30 minutes.

Preheat oven to 325F. Line a cookie sheet with parchment paper and set aside
Scoop out cookie dough, about 2 to 3 tablespoons each, and place on parchment-line cookie sheet.
Baked for 11-13 minutes or until just a hint of browning starts. Cookies may appear under baked but don't worry. Let sit on cookie sheet for 10 minutes before transferring to a cooling rack.

Store in an airtight container for up to 1 week.

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