Ingredients
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3/4 cup butter, softened
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1/2 cup light brown sugar, packed
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8 ounces premium white baking chocolate, such as El Rey (I used store brand white chips, worked fine, but I didn't do the grating step)
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1 1/2 cups all-purpose flour
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3/4 teaspoon baking powder
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1/2 teaspoon baking soda
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1/4 teaspoon kosher salt
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3 tablespoons granulated sugar
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1/2 cup macadamia nuts, coarsely chopped
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1 large egg, slightly beaten
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1 teaspoon pure vanilla extract, preferably Madagascar Bourbon
Instructions
- Preheat oven to 325°F.
- In 8-inch saute pan, bring butter to golden brown (~5 to 8 minutes).
- Stir in brown sugar and let stand in refrigerator for 45 minutes.
- Grate 3oz white chocolate. Coarsely chop remaining 5oz. Set aside.
- Combine flour, baking powder, baking soda and salt. Set aside.
- Place cooled butter in mixer. Using the paddle attachment, add granulated sugar and beat until fluffy.
- Beat in egg and vanilla.
- Beat in dry ingredients.
- Add grated white chocolate and macadamia nuts. Stir until combined.
- Note: I refrigerated my dough while I heated up the oven here.
- Roll dough into 1 1/2-inch balls. Dip top in coarsely chopped white chocolate. (I skipped this step) Place on non-stick cookie sheet, spaced 3-inches apart.
- Bake for 15-20 minutes. (Be careful, I cooked my cookies only ~8 minutes. Watch them to see!) Cool on rack.
- Store in an airtight container at room temperature for up to one week.