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Brown butter, white chocolate and macadamia nut cookies


Makes: 40 cookies
timePrep time: 25 mins
timeTotal time:
Brown butter, white chocolate and macadamia nut cookies
Recipe photograph by Clare Winfield

Brown butter, white chocolate and macadamia nut cookies


Makes: 40 cookies
timePrep time: 25 mins
timeTotal time:

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Nutritional information (per serving)
Calories
344Kcal
Fat
20gr
Saturates
8gr
Carbs
36gr
Sugars
22gr
Fibre
1gr
Protein
5gr
Salt
0.3gr

Mima Sinclair

Mima Sinclair

Food stylist and cookery author Mima has years of experience writing, testing and developing recipes. She has a keen interest in world cuisine and a passion for anything sweet.

See more of Mima Sinclair’s recipes
Mima Sinclair

Mima Sinclair

Food stylist and cookery author Mima has years of experience writing, testing and developing recipes. She has a keen interest in world cuisine and a passion for anything sweet.

See more of Mima Sinclair’s recipes

Ingredients

  • 200g unsalted butter
  • 225g dark soft brown sugar
  • 100g granulated sugar
  • 2 tsp vanilla extract
  • 2 large eggs
  • 375g plain flour
  • 1 tsp bicarbonate of soda
  • 2 x 100g packs white chocolate chips
  • 2 x 100g packs macadamia nut halves, roughly chopped

Step by step

Get ahead
Make 2-3 days in advance and store in an airtight container, or freeze for up to 1 month.
  1. To make the brown butter, melt 100g butter in a medium saucepan over a high heat. Stirring constantly, heat for about 2 minutes until the butter is light brown.
  2. Remove from the heat and mix in the remaining butter. Chill until it is room temperature and set but not solid. Preheat the oven to 180°C, fan 160°C, gas 4.
  3. Using an electric hand whisk or mixer, cream the brown butter, sugars and vanilla extract for 5 minutes until pale and creamy. Add the eggs one at a time; beat well to combine.
  4. In a separate bowl sift the flour, bicarbonate of soda and 1 teaspoon salt together. Fold this into the creamed mixture until just combined, then fold in ¾ each of the chocolate chips and macadamia nuts.
  5. Line 2 baking trays with baking paper. Using half the mixture, put 10 tablespoons of the cookie dough onto each tray, leaving space for them to spread a little. Scatter with half of the remaining chocolate chips and macadamia nuts and press into the dough.
  6. Bake for 10-12 minutes until just golden at the edges. Cool on the trays for 5 minutes then transfer to a rack to cool completely.
  7. Allow the trays to cool, then repeat steps 5 and 6 to make another 20 cookies with the remaining dough.

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