Ingredients:

  • 1 cup unsalted butter, browned and cooled
  • 3/4 cup granulated sugar
  • 3/4 cup light brown sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  • 1 1/2 cups white chocolate chips
  • 1 cup salted roasted macadamia nuts, roughly chopped

Instructions:

  1. Brown the unsalted butter in a saucepan over medium heat. Continue until the milk solids are toasted and golden brown, then remove from heat and let it cool completely. Note: Don't rush this or the butter will burn.
  2. Cream together the cooled browned butter and both granulated and light brown sugars. Beat until the mixture is light and fluffy.
  3. Beat in the eggs one at a time. Stir in the vanilla extract until the emulsion is smooth and glossy.
  4. Sift in the all purpose flour, baking soda, and sea salt. Fold gently with a spatula until just combined. Note: Overmixing makes the cookies tough.
  5. Stir in the white chocolate chips and chopped macadamia nuts until evenly distributed.
  6. Scoop the white chocolate macadamia nut cookie dough into balls. Refrigerate for at least 2 hours. Note: This is non negotiable for the best texture.
  7. Preheat the oven to 350°F (175°C).
  8. Place chilled dough balls on baking sheets, spaced 2 inches apart.
  9. Bake for 10-12 minutes until the edges are barely golden but the centers still look slightly underbaked.
  10. Allow cookies to set on the baking pan for 5 minutes until the center firms up before transferring to a wire cooling rack.