Browned Butter 36-Hour Chocolate Chip Macadamia Nut Cookies
These will probably be one of the most fragrant, buttery, rich tasting chocolate chip cookies you ever had. The combination of the browned butter, toasted macadamia nuts and 36-hour resting period will yield amazing cookies. This is the technique that the pros use and don't mention...even the original tollhouse recipe doesn't mention the importance of allowing your dough to rest and conveniently takes that step out of the recipe.
This is my adaptation of the original recipe.
- 1 cup of salted butter, browned (see instructions below)
- 1/2 cup of dark brown sugar
- 1/2 cup light brown sugar
- 2 eggs, room temperature
- 2 tsp vanilla extract (use a high quality extract)
- 3 cups all purpose flour
- 2 tsp baking soda
- 1/2 tsp salt (if using unsalted butter) - skip if using salted butter
- 7-8 ounces of chopped chocolate (use a high quality chocolate bar instead of chocolate chips)
- 1 cup Island Princess Hawaii macadamia nuts (chopped & lightly toasted)
Browning the butter:
1. First off, use a heavy bottomed pan (to minimise the probabilities of burning) - cut the butter into small pieces and place in the pan. Turn on heat to medium and watch carefully.
2. Once the butter melts, start stirring infrequently - the butter will then start to foam. Skim off the foam as you melt the butter. After about 5 minutes or so, the butter should start to brown but the length of time may vary so just keep a close watch.
3. The melted butter should turn from a bright yellow hue to a more golden brown hue and once you see golden brown flecks appearing in the melted butter, it should be done! You should also smell a deep nutty aroma.
4. Strain the melted browned butter through cheesecloth or coffee filter into a heat-proof jar or bowl. Let the butter cool at room temperature for about 20 minutes then place in fridge for another 30 minutes to bring the mixture down to room temperature. It is now ready for use!
1. Combine the browned butter with the sugar and mix well to cream for about 5 minutes at least.
2. Add the eggs and vanilla extract and beat to mix well.
3. Sift together the flour, salt and baking soda in a separate bowl. Divide into 4 portions and add each portion into the butter bowl, mixing well each time. Use a spatula to scrape down the sides of the bowl as you do so.
4. Add the chopped chocolate and nuts into the batter and mix well.
5. Place the entire batter into the fridge for about 15 minutes (this is for easier shaping), shape the dough as you like, I just made round ones. Place the shaped cookies into the fridge (covered) and wait for 36 hours. **DO NOT SKIP THIS STEP!!
6. After you've waited it out, bake the cookies as you would normally in a preheated oven at 350 F. Bake for about 15 minutes for chewier cookies and slightly longer, say about 25 minutes for crispier ones, but of course it also depends on how big you sized your cookies. The perfect size is slightly larger than normal (6"). This gives the cookie a slightly crispier outer edge and the perfect sweet spot in the middle.