Description
Indulge in the irresistible combination of nutty brown butter, creamy white chocolate, and crunchy macadamia nuts, enhanced by a warm hint of ginger. These Brown Butter White Chocolate Macadamia Nut Cookies with Ginger are perfectly chewy and bursting with flavor, making them an ideal treat for any occasion, whether it’s a cozy night in or a festive gathering.
Ingredients
Scale
- 1 cup unsalted butter (2 sticks)
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 2 large eggs
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground ginger
- 1/2 tsp salt
- 1 cup white chocolate chips
- 3/4 cup macadamia nuts, chopped
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium saucepan, melt the butter over medium heat until golden brown and nutty (about 5-7 minutes). Let cool slightly.
- In a large bowl, mix granulated sugar and brown sugar. Add the browned butter and combine well.
- Incorporate eggs one at a time into the mixture until fully blended.
- In another bowl, whisk together flour, baking soda, ginger, and salt. Gradually add this dry mixture to the wet ingredients until just combined.
- Gently fold in white chocolate chips and chopped macadamia nuts.
- Scoop tablespoon-sized portions onto the prepared baking sheet about two inches apart. Bake for 10-12 minutes or until golden on the edges but soft in the center.
- Allow cookies to cool on wire racks before serving.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 140
- Sugar: 9g
- Sodium: 60mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg