These Sourdough White Chocolate Macadamia Nut Cookies are rich, buttery, and packed with creamy white chocolate chips and toasted macadamias. With soft, chewy centers and crispy edges, these no-chill cookies are the perfect way to use up your sourdough discard.
I’m not usually a white chocolate fan, but the combination of white chocolate and toasted macadamia nuts in a rich, buttery cookie just works so well. Even I have to admit, these might be one of the best sourdough cookie recipes on my blog.
These cookies are actually a twist on my sourdough chocolate chip cookie recipe. Like those, they’re made with brown butter for a rich, nutty flavor and have the same soft, chewy center and crispy edges. I simply swapped the semi-sweet chocolate chips for creamy white chocolate and toasted macadamia nuts.
I also love this sourdough cookie recipe because it's so flexible and easy. You can bake the dough right away, or prepare it up to two days in advance - perfect for planning ahead for the holidays or making Christmas cookie boxes.
So, if you’re looking for a new go-to cookie recipe for the holidays (or just because), give my sourdough white chocolate macadamia nut cookies a try.
I think you’ll find them just as irresistible as I do!
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Ingredients & Substitutions
Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.
- Sourdough Discard- Sourdough discard is mostly used in cookies to prevent waste and use up any extra starter. While it adds a slight tang, the flavors of the white chocolate chips, macadamia nuts, and brown butter will likely stand out the most.
- White Chocolate- I use white chocolate chips, but you can also use chunks of white chocolate or white baking chocolate cut into pieces.
- Macadamia Nuts- I measure the macadamia nuts whole before roughly chopping and toasting them in a skillet over low heat. If you prefer, you can swap them out for another type of nut.
- Butter- Browning the butter improves flavor and texture by removing moisture, which helps prevent cakey cookies when using sourdough discard. It also adds a rich, nutty flavor that pairs perfectly with the white chocolate and macadamias.
- All-Purpose Flour- All-purpose flour gives the cookies structure and the perfect chew. Measure it by weight or use the spoon-and-level method for best results.
- Granulated & Brown Sugar- Combining both sugars gives the cookies a balanced sweetness and a chewy texture.
- Baking Soda- Baking soda helps the cookies spread as they rise, contributing to their perfect texture - a soft, chewy center with crispy edges.
- Kosher Salt- I use Diamond Crystal Kosher Salt for this recipe. If you're using Morton's or table salt, use a little less or weigh it out in grams to avoid over-salting.
Tips for Success
- Measure ingredients by weight. Weighing ingredients ensures consistent results and the perfect texture every time.
- Brown the butter. Browning the butter adds a rich, nutty flavor that takes these sourdough macadamia nut cookies to the next level.
- Toast the macadamia nuts. Toasting the nuts adds extra crunch and a nuttier flavor that pairs perfectly with the brown butter and white chocolate.
- Chill the dough. Chilling the dough allows the flavors to develop fully and helps prevent the cookies from spreading too much while baking.
- Top with extra white chocolate chips. Pressing additional white chocolate chips on top gives the cookies a bakery-style look and an extra bit of sweetness in each bite.
Here is how to make white chocolate macadamia nut cookies with sourdough discard.
Step 1: Brown the butter. In a small saucepan over medium-low heat, melt the butter. Keep cooking and whisking until the butter turns golden brown and has a nutty smell. Once it’s browned, immediately pour it into a bowl to cool and solidify. To speed up the cooling, place the bowl of butter into a larger bowl filled with ice and whisk until solid.
Step 2: Prepare dry ingredients. While the butter cools, whisk together the flour, baking soda, and salt in a mixing bowl. Set aside.
Step 3: Mix wet ingredients. In a large mixing bowl, beat the cooled brown butter with the granulated and brown sugars until smooth and creamy. Add the eggs and beat until light and fluffy. Add the sourdough discard and vanilla extract, mixing until fully combined.
Step 4: Combine cookie dough. Gradually add the dry ingredients to the wet ingredients, mixing until a thick dough forms. Gently fold in the white chocolate chips and chopped, toasted macadamia nuts.
Step 5: Chill the dough. For the best flavor and texture, cover the dough and refrigerate for at least 1 hour (or up to 48 hours). If you're short on time, you can bake the dough right away if it’s not overly soft. When ready to bake, preheat your oven to 350°F. Line a baking sheet with parchment paper.
Step 6: Bake the cookies. Drop heaping tablespoons of dough onto the prepared baking sheet, leaving about 2 inches between each. For a nicer appearance, press a few extra white chocolate chips on top of each dough ball if desired. Bake for 9-11 minutes, until the edges are golden brown and the centers are just slightly underbaked.
Step 7: Cool. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
How to Store
Keep your sourdough white chocolate macadamia nut cookies fresh by storing them in an airtight container at room temperature for up to one week. For longer storage, freeze the cookies for up to 6 months. Thaw at room temperature before serving.
If you’d like to make the dough ahead of time, you can refrigerate it for up to 2 days or freeze it for up to 2 months.
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Let's Connect!
Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].
📖 Recipe
Equipment
- Hand mixer or stand mixer
Ingredients
- 1 cup (226 grams, 2 sticks) unsalted butter
- 2 ½ cups (300 grams) all-purpose flour
- 1 teaspoon (5 grams) baking soda
- 1 teaspoon (3 grams) Diamond Crystal Kosher Salt
- ¾ cup (150 grams) granulated sugar
- ¾ cup (150 grams) brown sugar packed
- 2 large (100 grams) eggs
- ⅓ cup (75 grams) sourdough starter discard
- 1 tablespoon vanilla extract
- 1 cup (224 grams) white chocolate chips
- 1 cup (120 grams, 55-60 whole) raw macadamia nuts roughly chopped, toasted
Instructions
- In a small saucepan over medium-low heat, melt the butter. Keep cooking and whisking until the butter turns golden brown and has a nutty smell. Once it’s browned, immediately pour it into a bowl to cool and solidify. To speed up the cooling, place the bowl of butter into a larger bowl filled with ice and whisk until solid.1 cup (226 grams, 2 sticks) unsalted butter
- While the butter cools, whisk together the flour, baking soda, and salt in a mixing bowl. Set aside.2 ½ cups (300 grams) all-purpose flour, 1 teaspoon (5 grams) baking soda, 1 teaspoon (3 grams) Diamond Crystal Kosher Salt
- In a large mixing bowl, beat the cooled brown butter with the granulated and brown sugars until smooth and creamy. Add the eggs and beat until light and fluffy. Add the sourdough discard and vanilla extract, mixing until fully combined.¾ cup (150 grams) granulated sugar, ¾ cup (150 grams) brown sugar, 2 large (100 grams) eggs, ⅓ cup (75 grams) sourdough starter discard, 1 tablespoon vanilla extract
- Gradually add the dry ingredients to the wet ingredients, mixing until a thick dough forms. Gently fold in the white chocolate chips and chopped, toasted macadamia nuts.1 cup (224 grams) white chocolate chips, 1 cup (120 grams, 55-60 whole) raw macadamia nuts
- For the best flavor and texture, cover the dough and refrigerate for at least 1 hour (or up to 48 hours). If you're short on time, you can bake the dough right away if it’s not overly soft.
- When ready to bake, preheat your oven to 350°F. Line a baking sheet with parchment paper.
- Drop heaping tablespoons of dough onto the prepared baking sheet, leaving about 2 inches between each. For a nicer appearance, press a few extra white chocolate chips on top of each dough ball if desired. Bake for 9-11 minutes, until the edges are golden brown and the centers are just slightly underbaked.
- Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
- Quick Tip: For the most accurate results, measure all ingredients by weight (grams).
- Storage: Store cookies in an airtight container at room temperature for up to 1 week or freeze for up to 6 months.
- Make-Ahead Option: You can make the dough ahead of time and store it in the refrigerator for up to 2 days or freeze for up to 2 months.
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