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.
Yield: 16 cookies
Ingredients
- 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 (discard less than 5 days is old is preferred)
- 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 white chocolate bar* (if using bar, coarsely chop it)
- 110 grams (3 1/2 ounces) salted roasted macadamia nuts, finely chopped
Equipment
Instructions
- Brown the Butter: In a small saucepan, melt the butter over medium heat. Cook for several minutes to brown the butter. It will go from simmering to bubbling to foaming, and you will begin to see brown flecks on the edges of the pan and the bottom. It will smell nutty and delicious. Once you can see a good amount of brown specks, remove from heat and pour butter and scrape all the bits into your mixing bowl that you will use for the cookies.
- Add sugars and whisk. Then add sourdough discard and stir to incorporate a bit. Then add egg and vanilla, whisking well until mixture is cohesive.
- In a bowl, whisk together flour, baking powder, baking soda, salt, and spices. Add half the flour mixture to the wet mixture, and stir with a spatula, about 15 times. Then add remaining flour and stir gently to incorporate, until most of the flour is absorbed, but not quite. We want to avoid overworking the dough. Now add white chocolate and nuts, and combine just until no flour streaks remain.
- Cover and refrigerate for 45 minutes*. When 45 minutes is up, preheat your oven to 375 degrees F. Prepare a sheet pan with parchment paper, and scoop 55 gram dough balls. I usually bake 7 cookies at a time.
- Bake for 12 to 13 minutes, until edges are a little bit brown and middles are just set. Do not overbake. Remove from oven and tap the pan on the counter firmly two times. Set pan on wire rack. Press middle of each cookie down just a bit with the back of the spoon; this deflates the cookie a bit and gives you the gooeyness. Let cookies cool on pan for 5 minutes. They will finish baking here. Then move cookies to a wire rack to cool.
Notes
*I really urge you to use good white chocolate for these - they taste so much better and caramelize better. I use Guittard White Chocolate Chips or Ghiradelli White Chocolate Bar (that I chop), which don't have all the filler ingredients and are delicious.
*You can refrigerate the dough for up to 36 hours. The longer they are in the fridge (even overnight), the more you will be REWARDED with a more intensified the flavor and goodness. Same goes for these delicious Chewy Gooey Sourdough Chocolate Chip Cookies. :)
