Brown Butter Macadamia Nut Dark Chocolate Chip Cookies
Nutty brown butter, crunchy macadamias and dark chocolate all mixed up in a soft and chewy cookie
Ingredients
- 1.5 cups all purpose flour (200 grams)
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup butter plus 1-2 extra tablespoons
- 3/4 cup brown sugar (150 grams)
- 1/4 cup white sugar (50 grams)
- 1 large egg
- 1 tsp vanilla
- 1 1/2 cups chopped semi sweet dark chocolate
- 1/2 cup macadamia nuts chopped
Instructions
- Whisk together the flour, salt and baking soda in a bowl and set aside.
- Brown 1/2 cup butter in a saucepan, swirling, until butter foams and starts to turn brown and smells nutty. Transfer butter to a liquid measuring cup and see how much water content you lost. You want to have 1/2 cup of butter, so stir in the remaining 1-2 tablespoons of butter if you need it.
- When the butter is melted and slightly cool, whisk in both sugars until incorporated with no lumps. Whisk in the egg until smooth and glossy. Stir in the vanilla and use a rubber spatula to fold in the dry ingredients until no dry spots remain.
- Fold in the chocolate and macadamia nuts.
- Use a 3 tablespoon cookie scoop and scoop out dough on a parchment paper lined cookie sheet, cover with plastic wrap and let chill in the fridge for 15-30 minutes, or as long as it takes for your oven to heat up.
- Arrange the racks in the upper and lower thirds of the oven and heat to 375°F. Space out the cookie balls on parchment paper lined rimmed baking sheets, leaving plenty of space in between. Bake until golden brown and firm around the edges, 10-12 minutes, rotating and moving trays halfway if browning unevenly. Let cool on the baking sheets and enjoy!
