I have been on a quest for really, really good chocolate chip cookies. I tried all of the ones in NYC that everyone loves (post is written, coming up soon once the photos are done!) and I’ve been sampling the random chocolate chip cookies I’ve been seeing here and there in Tokyo, but there’s something about homemade that beats out store bought. Unless the store bought is amazingly good. Anyway, I made these brown butter macadamia nut dark chocolate chip cookies back while we were at home and they were everything I wanted in a macadamia nut chocolate chip cookie.
Usually macadamia nut chocolate chip cookies are white chocolate, which, while really tasty, tend to be a bit sweet for me. I‘m actually not quite sure why white chocolate seems to be the go-to pairing for macadamia nuts. Is it because they’re both white so you can get tricked into thinking you’re eating either a nut/chocolate but it ends up being the other? All I’m getting out of this is that white chocolate macadamia nut cookies are false representation and tricks!
What isn’t tricky is this cookie. It’s essentially my all time favorite brown butter chocolate chip cookie but with macadamia nuts in it. I went a little crazy though and didn’t chop the macadamia nuts which meant that the cookies ended up a lot lumpier than I wanted. When I make these again (and I will!) I will chop up the macadamias so the batter can relax a little more in the oven and the chocolate has room to spread and pool out. Even those these weren’t aesthetically how I wanted, they were darn delicious. I know we eat with our eyes first and considering the world we live in (everything needs to be instagrammable) a cookie that isn’t perfect looking can be a hard sell. But these guys are just going to humbly sit here and be themselves because they’re secure in the fact that they taste good 🙂
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
Prep Time 10 mins
Cook Time 12 mins
Total Time 22 mins
- 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
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!