Sourdough White Chocolate Macadamia Nut Cookies

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.

How to Make Sourdough White Chocolate Macadamia Nut Cookies

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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