I refrigerate my brown butter cookie dough for maximum flavor and easy cutting and add extra white chocolate chips right out of the oven for a pretty appearance.
Prep Time10 minutesmins
Cook Time13 minutesmins
Total Time23 minutesmins
Course: Dessert
Cuisine: American
Keyword: brown butter, cookies, macadamia nut, white chocolate
In a small skillet, melt the butter over medium low heat. Continue cooking until the bubbles slow down and the liquid turns brown with a nutty aroma, about 10 minutes total. Set aside to cool.
Whisk the flour, cornstarch, baking soda, and salt together in a medium bowl. Set aside.
Whisk the brown butter, light brown sugar, granulated sugar, egg, egg yolk, and vanilla extract together in a large bowl until combined. Add the flour mixture and using a rubber spatula, mix to form a thick dough. Fold in the white chocolate chips and macadamia nuts.
Set the dough on top of a sheet of wax paper and shape into 2 logs approximately 3-inches thick. Seal the ends and chill in the refrigerator for at least 2 hours and up to 4 days.
Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
Cut cookie dough into coins, about ½-inch thick per cookie, and arrange 3 inches apart on the baking sheets. Bake for 13 minutes; right out of the oven, top with extra chips, if desired. The cookies will be soft and chewy while warm but will crisp up as they cool. Store at room temperature, covered, for up to 1 week.