White Chocolate Chip Cookies with Macadamia Nuts

Ingredients:

Cookie

• 220 g salted butter
• 3/4 cup firmly packed brown sugar
• 0.5 cup granulated sugar
• 2 large eggs
• 1.5 tsp vanilla extract
• 1.5 cups premium flour
• 1 teaspoon of baking soda
• 3/4 teaspoon coarse salt
• 1 and 1/4 cups macadamia nuts, coarsely chopped
• 280 g of high-quality white chocolate, coarsely chopped

Topping

• 1/3 cup high-quality white chocolate chunks
• 2 tablespoons coarsely chopped macadamia nuts
• Sea salt for sprinkling

Preparation:

1. Cookie:
   
   In a small skillet over medium heat, melt 165g (12 tbsp) butter. Cook, swirling the pan, until the butter is golden brown. Set aside to cool.
2. Preheat oven to 160°C. Line 2 baking sheets with parchment paper.
3. In the bowl of a stand mixer, combine the brown sugar, granulated sugar, and the remaining 55g (4 tbsp) butter. Drizzle in the cooled brown butter. Beat in the eggs one at a time. Add the vanilla extract.
4. In a separate small bowl, combine the flour, baking soda, and salt. Add half the flour mixture to the butter mixture and mix until smooth. Add the remaining flour mixture and mix well. Add the nuts and white chocolate and fold in with a spatula. Using a 2.25-inch ice cream scoop, scoop the batter into mounds on the prepared baking sheets.
5. Topping:
   
   Sprinkle the cookies with a few chocolate chips and chopped nuts. Bake until the edges begin to darken, about 14 minutes. Sprinkle the cookies with a little sea salt. Let them cool on the baking sheets.