Chewy Sourdough White Chocolate Macadamia Nut Cookies
Indulge in the delightful experience of Chewy Sourdough White Chocolate Macadamia Nut Cookies! These cookies combine the rich flavors of brown butter, creamy white chocolate, and buttery macadamia nuts for a treat that’s perfect for any occasion. With a chewy center and crispy edges, they are not only delicious but also an innovative way to utilize sourdough discard. Easy to prepare with just a bowl and whisk, this recipe proves that gourmet cookies can be created at home without any fancy equipment. Enjoy them fresh from the oven or share them with friends and family for an impressive homemade gift.
- Prep Time: 20 minutes
- Cook Time: 13 minutes
- Total Time: 33 minutes
- Yield: Approximately 16 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 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 chopped white chocolate bar
- 110 grams (3 1/2 ounces) salted roasted macadamia nuts, finely chopped
Instructions
- Brown the butter in a saucepan until golden and nutty. Transfer it to a mixing bowl.
- Whisk in both sugars until combined. Add the sourdough discard, egg, and vanilla extract; mix well.
- In another bowl, whisk together flour, baking powder, baking soda, salt, nutmeg, and cinnamon. Gradually add half to the wet ingredients, mixing gently before incorporating the rest.
- Fold in white chocolate and macadamia nuts until no streaks remain.
- Cover dough and refrigerate for 45 minutes while preheating the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Scoop 55g portions onto the sheet and bake for 12 to 13 minutes until edges are golden but centers are soft.
- Let cool on the pan for five minutes before transferring to a wire rack.
Nutrition
- Serving Size: 1 cookie (55g)
- Calories: 210
- Sugar: 15g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg