White Chocolate Macadamia Nut Cookies

White Chocolate Macadamia Nut Cookies
From sallysbakingaddiction.com

Ingredients

  • 265g (2c+2T) all-purpose flour
  • 1 T cornstarch
  • 1 t baking soda
  • ½ t sal
  • ¾ c (12 T, 720g) unsalted butter
  • ¾ c (150g) brown sugar
  • ¾ c (150g) granulated sugar
  • 1 egg + 1 egg yolk, room temp
  • 1½ t vanilla extract
  • 1 c (210g) white chocolate chips
  • 1 c (120g) roughly chopped macadamia nuts

Instructions

  1. Step 1

    Brown the butter. Might need more than what the recipe calls for to end up with the same amount of liquid? Place butter in pot over medium heat, stir entire time. Butter will begin to sizzle, keep stirring. ~8min, butter will be turning color, and smell buttery/nutty. Pour butter IMMEDIATELY into new, cool bowl. Do not leave in hot pan. Can be done ahead of time. Will resolidify. Can keep in fridge 5 days.

  2. Step 2

    Whisk flour, cornstarch, baking soda, and salt together in a large bowl. Whisk melted brown butter, sugars, egg and yolk, and vanilla extract together in another bowl.

  3. Step 3

    Pour the wet ingredients into the dry. Mix together with silicone spatula until completely combined. Fold in the white choco chips and macadamia nuts.

  4. Step 4

    Cover and chill the dough for at least 2 hrs, up to 4 days. If chilling longer than 2 hours, allow to sit at room temp for 20-30min to handle easier.

  5. Step 5

    Preheat oven to 350F. Line baking sheet with silpats. ~1-1.5T per cookie, 3 inches apart. Bake 12-13 min until lightly browned on sides, centers will look soft. Let cookies cool on baking sheet 5 min, transfer to wire rack to cool completely.