These have been my husband’s most favorite cookie for as long as I’ve known him, and I happen to make the best!
- 1 cup butter, melted and browned
- 2 1/3 cups all purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 1 cup light brown sugar
- 1/4 cup white sugar
- 1 egg, plus 1 egg yolk
- 2 teaspoons vanilla extract
- 1 1/4 cup white chocolate chips
- 3/4 cup macadamia nuts coarsely chopped
- In a medium saucepan over medium-low heat, melt butter. Once melted, continue cooking until the butter is an amber color, stirring constantly (or swirling the saucepan) to avoid burning. Remove the pan from the heat and allow the butter to cool for 20 minutes.
- Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
- In a large bowl stir together the flour, salt, and baking soda. Set aside.
- Add in the light brown and granulated sugar into the melted and cooled butter, stirring to combine. Add in the egg, yolk, and vanilla extract, mixing until smooth.
- Pour the butter mixture into the flour mixture and stir until combined and no streaks of flour remain.
- Stir in the white chips and nuts until evenly incorporated.
- Using a medium (2 tablespoon) cookie scoop, portion the dough onto the prepared baking sheet 2- inches apart.
- Bake for 9-10 minutes, or until the edges are lightly golden.
- Transfer to a wire rack to cool completely.
Store airtight at room temperature for up to 3 days.
Keywords:: cookies and cups, cookies, cookie recipe, white chocolate, macadamia nuts, white chocolate cookie