Browned Butter and Macadamia Nut Cookies Recipe
There is something about browning butter that makes things taste incredible. It provides a declicious umami flavour that pairs perfectly with the bitter dark chocolate and crunch from the macadamia nut. These soft and chewy cookies are finished with a touch of sea salt and taste divine.
Ingredients
- 150 grams soft unsalted butter
- 150 grams soft light brown sugar
- 75 grams granulated sugar
- 1 medium egg
- 1 medium egg yolk
- 300 grams plain flour
- 2tbsp malt powder
- 150g macadamia nuts
- ½ tsp bicarbonate of soda
- 150g milk chocolate chips
- 100g chocolate bar (70%)
- 1 tsp Flaked sea salt
Share Recipe
Method
- Melt the butter in a saucepan and allow to sizzle and go to a golden colour. Remove from heat, pour into a large mixing bowl, combine with sugars and allow to cool.
- Add the eggs and whisk until pale and lighter in consistency. Add flour, malt powder, bicarbonate of soda and salt and fold until nearly combine.
- Roughly chop macadamia nuts and add into cookie dough mix. Chop the chocolate bar into large chunks and set aside half for later. Combine the remaining half of the chocolate chunks and chocolate chips with the cookie dough. Mix the chocolate until all ingredients are fully combined and evenly distributed.
- Roll out a long strip of cling film and place the cookie dough on top. Wrap with the cling films and roll into a log. Place in the fridge for an hour to firm up (or freezer for half an hour – I’m not very patient so use this one!).
- Remove cookie dough log from cling film and cut into 12 slices. Roll into a ball and place onto lined baking sheet. Press down lightly on each cookie dough ball and top with 2-3 chocolate chunks.
- Bake for 15-18mins at 160 C. You want to remove the cookies when they’re still soft and appear slightly underdone in the middle. They’ll continue to cook and cool to create a soft, chewy cookie.
- Once baked, remove from oven and leave on baking tray for 5 minutes before allowing to cool completely on wire rack.