I made these cookies mini because, well, I think mini is adorable -- but also because they're so rich that one or two mini cookies is all you really need. (But no one would fault you if you grabbed for another few cookies....)
Pardon my odd, sparkly nail polish in the above picture, please. But look at those cookies. Mini. Packed with mini white chocolate chips. And some raw and toasted macadamia nuts for a depth of flavor....before we even start talking about the butter. Browned perfectly in the pan and then left to cool. Adding another layer of slightly nutty, deliciously buttery deliciousness to these cookies.
Browned Butter, White Chocolate Chip, & Macadamia Nut Cookies
Adapted from the Toll House Cookie Recipe
2 1/4 cups all purpose flour
1 tsp baking soda
1 tsp salt
1 cup (2 sticks) unsalted butter, browned and cooled
3/4 cup granulated sugar
3/4 cup packed light brown sugar
1 tsp vanilla extract
2 large eggs
1 1/2 cups mini white chocolate chips or 2 cups regular-sized white chocolate chips
1 cup chopped macadamia nuts, about 1/2 to 3/4 cups toasted
Preheat the oven to 375F.
Line a baking sheet with parchment paper.
Brown the butter in a sautee pan over medium low heat until browned.
Watch carefully so that it does not burn.
Pour into a bowl and allow to cool.
You can put the butter in the fridge to cool, but make sure that it doesn't resolidify.
Measure out the nuts.
Remove about 1/4 - 1/3 of a cup and chop them raw.
Toast the remaining nuts in the oven set at 350F until just light brown and fragrant -- watch them carefully!! as they go from perfect to burnt very quickly.
Allow to cool.
Chop the toasted nuts.
Combine all the nuts in a small bowl.
Combine the flour, baking soda, and salt in a small bowl.
Beat the cooled butter, granulated sugar, brown sugar, and vanilla extract.
Add the eggs, one at a time, beating well after each addition.
Gradually beat in the flour mixture.
Stir in the white chocolate chips and macadamia nuts (both raw and toasted).
Drop by rounded teaspoon onto the prepared sheet.
Bake for 8-10 minutes or until golden brown.
Cool on baking sheets for 2 minutes.
Remove cookies from a wire rack and allow to cool completely (if you can even wait that long!).