White Chocolate Macadamia Nut Cookies

Your classic white chocolate macadamia nut cookie made with browned butter.  

White Chocolate Macadamia Nut Cookies

Ingredients:
1 cup unsalted butter (2 sticks), divided use
2 1/2 cups all purpose flour
3/4 teaspoon baking soda
1/2 teaspoon finely ground sea salt
1 cup granulated sugar
1/2 cup firmly packed brown sugar
1 1/2 teaspoons vanilla extract
2 large eggs
8 ounces white chocolate chips (about 1 1/4 cups)
1 cup coarsely chopped macadamia nuts, toasted*

Directions:
Melt 1 stick of butter in a small saucepan, over medium heat. Stirring frequently, cook the butter for 4 minutes, or until it starts to brown and fizz; remove pan from heat.

In a medium sized mixing bowl, sift together flour, baking soda, and salt. Work the remaining 4 ounces of butter in, using a pastry blender or fingertips, until the mixture resembles pea-sized lumps.
In a large mixing bowl, using an electric mixer on medium speed, beat together melted browned butter, granulated sugar, and brown sugar, for 1 minute, or until well combined, and grainy. Beat in vanilla and eggs, until combined. Reduce mixer speed to low, and gradually beat in flour mixture, until just combined. Stir in white chocolate and macadamia nuts, using a wooden spoon, until combined.
Cover dough; chill in the refrigerator for 30-45 minutes, or until quite firm.

Preheat oven to 375 degrees F. Coat large cookie sheets with cooking spray, or use your preferred greasing method.

Using a 1/3 cup measure, shape dough into large mounds and place mounds 2 inches apart on cookie sheets . Bake one sheet at a time, at 375 degrees F, for 15-16 minutes, or until light golden brown, and set. Cool 2 minutes on pan, then transfer to wire racks to cool completely.

*To toast macadamia nuts, place in a dry skillet over medium heat. Stirring frequently, cook for 5-6 minutes, or until golden brown and fragrant; cool.

Yield: 16-18 large cookies