Chocolate Chip Macadamia Cookies
Enjoy a bite of Brown Butter Chocolate Chip Macadamia Cookies, inspired by Clair Saffitz’ Chocolate Chip Cookies–warm and softy and gooey!
Friends, trends come and go, with cooking, baking, clothing, home decor, and more. But we’ve found that a good chocolate chip cookie recipe does NOT go out of style. If you love the old-school cookie you grew up with, then try my Classic Chocolate Chip Cookies recipe.
Chocolate Chip Macadamia Cookies
Just in time for fall baking, we think you’ll enjoy these Brown Butter Chocolate Chip Macadamia Cookies today. Perfected by my daughter, Abby, this recipe was inspired by Clair Saffitz’ Chocolate Chip Cookies.
Oh, and take a peek at my living room, the perfect place to sit with a friend and enjoy a chocolate chip cookie and a small glass of milk :)
Brown Butter Chocolate Chip Macadamia Cookies
We recently discovered white whole wheat flour, and I’ve loved how it adds nuttiness to the cookies. Additionally, we added oatmeal, for a chewier texture, and yet another layer of nutty flavor.
Gently toasting the oats until golden and fragrant intensifies this flavor, so try it if you have time.
Ingredients for chocolate chip cookies with macadamia nuts
- Unsalted butter
- Half and half, milk, or cream
- Kosher salt
- White sugar + brown sugar
- Vanilla extract
- Egg
- Baking powder
- White whole wheat flour (AP works as well)
- Instant oats, or oat flour
- 70% cocoa baking chocolate (or chocolate of your choice)
- Toasted salted macadamia nuts
- Tart cherries (optional)
Brown Butter Cookies
These cookies are partially inspired by Clair Saffitz’ Chocolate Chip Cookies, in which she browns the butter and then cools it over ice, in order to control the texture of the cookie (it’s a brilliant idea!)
Browning the butter is optional, but it adds so much depth to the cookies, and it only takes a few extra minutes! If you choose to not brown your butter, simply cream together the sugar and softened butter.
How to bake the chocolate chip cookies:
- Place the dough onto a parchment-lined baking sheet (6 dough balls per sheet) and bake. You will need to bake a little longer if the dough was previously frozen.
- Remove cookies from oven and allow to cool before transferring to a cooling rack to cool completely.
This recipe makes 12 cookies (600 g dough, 50 g balls) if you portion out 2 Tbsp (1/8c) of cookie dough.
The trends of styles in our home
With styles constantly changing, when I think of my home, I like my standard “modern” style that I’ve had for years. I don’t really see myself changing it up much, as I like the clean, simple look, with a lot of plants.
Being able to reject the trends that come and go also saves you a lot of money! Stick with what you love, and what appeals to your taste and comfort!
Here’s my living and dining room area.
A great place to sit with friends, and enjoy a fresh-out-of-the-oven cookie! :)
ENJOY!
Loloi rug for modern living room
Love my Loloi rug? You can pick out your favorite color, here.
Everyone asks me about my mid-century armless leather chair.
My sectional is from Terra Firma Home in Medford, OR!
My piano was my grandma’s and it’s 100 years old this year!
More favorite chocolate chip cookie recipes:
Yummy crunchy cookie: Granola Chocolate Chip Cookies
Get the Recipe:
Brown Butter Chocolate Chip Macadamia Cookies
Ingredients
- ½ c unsalted butter, browned and cooled (in directions)
- 1 ½ Tbsp half and half, milk, or cream
- 1 tsp kosher salt
- ½ c white sugar
- ⅓ c brown sugar
- 1 Tbsp vanilla extract
- 1 large egg, room temperature
- ½ tsp baking powder
- ½ c + 1 Tbsp white whole wheat flour, AP works as well
- ½ c instant oats, or 1/3 c oat flour
- 3.5 oz 70% cocoa baking chocolate, or chocolate of your choice, roughly chopped, or 1/2 heaping cup
- ½ c toasted salted macadamia nuts, roughly chopped
- ¼ c tart cherries, roughly chopped
Instructions
- In a medium mixing bowl, combine the flour, oat flour (or instant oats), and baking soda. Stir and set aside. In a separate large mixing bowl, combine the white sugar, brown sugar, and salt. Set aside.
- In a saucepan, preferably one with a light-colored bottom, add your butter and melt over medium heat. If you are browning the butter, add to a small, light-colored bottom saucepan over medium-high heat; bring to a boil. Using a spatula, stir the butter, scraping the bottom to ensure the milk solids don’t stick and burn. The butter will foam and steam as the water evaporates. When the steam ceases, the butter will brown quickly, so stir frequently until a caramel brown color. Transfer the butter to a thin, glass bowl, or metal bowl, and place over ice. Add the heavy cream, and use a whisk to stir the melted butter until it re-solidifies into a creamy, spreadable texture, 3-4 minutes. Transfer butter to a large mixing bowl, along with the sugars, and whisk until smooth. Next, add the egg and vanilla. Stir until dissolved, 2-3 minutes, then add the dry ingredients and mix until just combined. Finally, add the chocolate, nuts, and cherries and mix until dispersed.
- Using a 1/8 c measuring cup (2 tbsp), portion out the cookies, or use a scale to divide the dough into about 12, 50 g balls. Place the portioned dough into a bowl or Tupperware container, and refrigerate for at least 24 hours (the longer the better). To prevent sticking, layer a piece of plastic wrap in between the cookies as they rest.
- When ready to bake, preheat oven to 350 degrees.
- Place the dough onto a parchment-lined baking sheet (6 dough balls per sheet) and bake for 8-10 minutes, 1-2 minutes longer if the dough was previously frozen.
- Remove cookies from oven and allow to cool for 5-8 minutes, before transferring to a cooling rack to cool completely.
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
