Browned Butter Macadamia Cookies

Ingredients

1  cup unsalted butter, softened

3/4  cup dark brown Imperial sugar, packed

1/2  cup Imperial Fine sugar

2 eggs

1  teaspoon vanilla bean paste

2 1/2  cups plus 2 tablespoons flour

1  teaspoon salt

3/4  teaspoon baking powder

1/2  teaspoon baking soda

6  ounces white chocolate, chopped

1 1/3 cups chopped roasted salted macadamia nuts

Flaked sea salt

Instructions

Preheat the oven to 350 degrees. Line cookie sheets with parchment paper or silicone mats.

In a saucepan add butter and cook until butter turns a medium brown color about 3-4 minutes, stirring frequently. Remove from heat and let cool.

In a mixing bowl add browned butter and both sugars. Beat until combined, stop and scrape down the sides of the bowl. Add eggs one at a time, beating after each one. Beat in the vanilla bean paste and beat until lightened in color about 2-3 minutes.

In another bowl, sift  together the flour, salt, baking powder and baking soda. Add the flour mixture to the butter mixture and beat on low speed until well combined. 

Add white chocolate and nuts and beat for about 10 seconds. 

Using a 2- tablespoon cookie scoop, scoop up dough and place on your prepared cookie sheets about 3 inches apart. 

Bake for 11-12 minutes or until the edges are brown.  Remove from the oven and sprinkle with sea salt. Remove from the pan and cool on a wire rack.

Store in an airtight container.