Brown Butter Chocolate Chip Macadamia Cookies
These cookies are partially inspired by Clair Saffitz’ Chocolate Chip Cookies, in which she browns the butter, 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.I recently discovered white whole wheat flour and I’ve loved how it adds nuttiness to the cookies. Additionally, I 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.Makes 12 cookies (600 g dough, 50 g balls) portion out 2 Tbsp (1/8c)
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.