Chewy Sourdough White Chocolate Macadamia Nut Cookies

These chewy sourdough white chocolate macadamia nut cookies are a delightful treat for any occasion! Made with sourdough discard and brown butter, they combine the rich flavors of creamy white chocolate and buttery macadamia nuts. Whether for a casual gathering or a special celebration, these cookies are sure to impress with their gooey centers and crispy edges.

Why You’ll Love This Recipe

• Easy to Make: With just a bowl and a whisk, you can whip up these delicious cookies without the need for fancy equipment.
• Unique Flavor: The combination of brown butter, white chocolate, and macadamia nuts creates an irresistible taste that stands out.
• Perfect Texture: Experience the delightful contrast between the chewy center and crisp edges, making each bite satisfying.
• Versatile Treat: Ideal for sharing at parties, as a sweet gift, or simply enjoying at home with a cup of coffee or tea.
• Sourdough Discard Use: Not only does this recipe reduce waste, but it also adds depth to the flavor profile of the cookies.

Tools and Preparation

To achieve the best results when baking these cookies, having the right tools is essential.

Essential Tools and Equipment

• Mixing bowl
• Whisk
• Baking sheet
• Parchment paper
• Measuring cups and spoons

Importance of Each Tool

• Mixing bowl: A sturdy mixing bowl allows for easy blending of ingredients without spills.
• Baking sheet: Using a baking sheet ensures even baking and helps maintain the desired cookie shape.
• Parchment paper: Lining your baking sheet with parchment paper prevents sticking and makes cleanup a breeze.

Ingredients

For the Cookies

• 115 grams (8 tablespoons) unsalted butter
• 160 grams brown sugar
• 140 grams granulated sugar
• 1 large egg
• 3/4 teaspoon pure vanilla extract
• 80 grams sourdough discard (room temperature)
• 235 grams all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 3/4 teaspoon fine salt
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon ground cinnamon
• 3 1/2 ounces good quality white chocolate chips or coarsely chopped white chocolate bar
• 110 grams (3 1/2 ounces) salted roasted macadamia nuts, finely chopped

How to Make Chewy Sourdough White Chocolate Macadamia Nut Cookies

Step 1: Brown the Butter

In a small saucepan over medium heat, melt the butter. Cook it for several minutes until it turns golden brown with nutty flecks. Pour it into your mixing bowl while scraping up any bits from the pan.

Step 2: Mix Wet Ingredients

Add both sugars to the browned butter and whisk together. Next, incorporate the sourdough discard gently. Add in the egg and vanilla extract, whisking until everything is well combined.

Step 3: Combine Dry Ingredients

In another bowl, whisk together flour, baking powder, baking soda, salt, nutmeg, and cinnamon. Gradually mix half of this dry mixture into your wet ingredients using a spatula about 15 times. Then add in the remaining dry ingredients until most flour is absorbed—be careful not to overmix. Finally, fold in white chocolate and macadamia nuts until no streaks remain.

Step 4: Chill Dough

Cover your dough with plastic wrap and refrigerate for about 45 minutes. Preheat your oven to 375 degrees F during this time. Prepare your baking sheet by lining it with parchment paper.

Step 5: Bake Cookies

Scoop out about 55-gram portions of dough onto your prepared sheet (I recommend baking about seven cookies at once). Bake them for 12 to 13 minutes until the edges are slightly golden while ensuring that the centers are just set. Once done, remove from oven and tap the pan on the counter twice. Lightly press down on each cookie’s center to create that gooey texture. Let them cool on the pan for five minutes before transferring to a wire rack.

Enjoy these chewy sourdough white chocolate macadamia nut cookies fresh from your oven!

How to Serve Chewy Sourdough White Chocolate Macadamia Nut Cookies

These superbly delicious and chewy white chocolate macadamia nut cookies are perfect for any occasion. Whether you’re hosting a gathering or enjoying a cozy night in, these cookies will impress everyone with their delightful flavor and texture.

Pairing with Beverages

• Coffee: The rich flavor of coffee complements the sweetness of the cookies perfectly.
• Milk: A classic pairing that enhances the creaminess of the white chocolate.
• Herbal Tea: Refreshing herbal teas can balance out the sweetness and provide a soothing experience.

Serving Suggestions

• Ice Cream Sandwiches: Use two cookies to sandwich a scoop of vanilla or coconut ice cream for an indulgent treat.
• Cookie Platter: Arrange these cookies on a platter with other baked goods for a stunning dessert spread.
• Gift Packaging: Pack them in a decorative tin or box as a thoughtful homemade gift for friends and family.

How to Perfect Chewy Sourdough White Chocolate Macadamia Nut Cookies

These superbly delicious and chewy white chocolate macadamia nut cookies are made with sourdough discard and brown butter. Easy to make with a bowl and a whisk, no stand mixer needed! The salty, buttery macadamia nuts are such a perfect pair with creamy white chocolate. These cookies have the best texture, with a gooey center and crisp edges.

Tips for Making Perfect Cookies

• Use Fresh Ingredients: Always check the freshness of your ingredients, especially the sourdough discard, to ensure optimal flavor.
• Chill Your Dough: Refrigerating the dough helps enhance flavors and prevents spreading during baking.
• Don’t Overmix: Mix until just combined to maintain that chewy texture; overworking can lead to tough cookies.
• Watch Your Bake Time: Keep an eye on your cookies while they bake, as oven temperatures can vary. Remove them when they still look slightly underbaked.

Best Side Dishes for Chewy Sourdough White Chocolate Macadamia Nut Cookies

These superbly delicious and chewy white chocolate macadamia nut cookies are great on their own but can be enjoyed even more with accompanying side dishes. Here are some delightful options to consider:

1. Fruit Salad: A refreshing mix of seasonal fruits adds a bright contrast to the rich flavors of the cookies.
2. Cheese Platter: A selection of mild cheeses can complement the sweetness while providing savory notes.
3. Chocolate Fondue: Dip extra cookie pieces into warm chocolate for an indulgent dessert experience.
4. Yogurt Parfait: Layer yogurt with fruit and cookie crumbles for a delicious breakfast or snack option.
5. Trail Mix: Combine nuts, dried fruits, and some cookie bits for a quick energy boost during your day.
6. Smoothies: Serve alongside a creamy smoothie for a tasty treat that balances nutrition with indulgence.

Common Mistakes to Avoid

There are a few common mistakes that can affect the outcome of your cookies. Here’s how to avoid them:

• Using cold ingredients: Always use room temperature ingredients, especially the egg and sourdough discard. Cold ingredients can hinder proper mixing and dough consistency.
• Not browning the butter enough: Ensure you brown the butter until it has a nutty aroma and brown specks. This step adds depth to the flavor.
• Overmixing the dough: Mix just until combined, as overmixing can result in tough cookies. Aim for a gentle incorporation of ingredients.
• Skipping refrigeration: Letting the cookie dough chill for 45 minutes enhances texture and flavor. Don’t skip this step!
• Overbaking: Keep an eye on baking time. The cookies should have slightly brown edges with soft centers for perfect chewiness.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container for up to 1 week.
• Place parchment paper between layers of cookies to prevent sticking.

Freezing Chewy Sourdough White Chocolate Macadamia Nut Cookies

• Place unbaked cookie dough balls on a baking sheet and freeze until solid.
• Transfer to a freezer-safe bag or container for up to 3 months.

Reheating Chewy Sourdough White Chocolate Macadamia Nut Cookies

• Oven: Preheat to 350°F (175°C) and bake for 5-7 minutes until warm.
• Microwave: Heat one cookie at a time for about 10-15 seconds.
• Stovetop: Use a skillet over low heat, cover with a lid, and heat for a couple of minutes.

Frequently Asked Questions

How do I know when my Chewy Sourdough White Chocolate Macadamia Nut Cookies are done?

The cookies should have golden-brown edges while the center remains soft and slightly underbaked for that chewy texture.

Can I substitute macadamia nuts in this recipe?

Yes! You can use other nuts like walnuts or pecans if you prefer, but keep in mind that flavor will vary.

How can I enhance the flavor of my Chewy Sourdough White Chocolate Macadamia Nut Cookies?

Adding a pinch more sea salt or using different spices like cardamom can elevate your cookie’s flavor profile.

How long does it take to prepare these cookies?

The total time from start to finish is about 1 hour and 15 minutes, including chilling time.

Can I make these cookies vegan?

You can try substituting the egg with a flax egg or applesauce, but results may vary as texture might differ without traditional binding agents.

Final Thoughts

These Chewy Sourdough White Chocolate Macadamia Nut Cookies are not only delicious but also versatile! You can customize them by adding different nuts or swapping out white chocolate for milk chocolate. Give this recipe a try; your taste buds will thank you!