Sourdough White Chocolate Macadamia Nut Cookies

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.

Course Dessert

Cuisine American

Prep Time 30

Cook Time 10

Chill Time 1

Total Time 1 40

Servings cookies

Calories 203kcal

Author Ashley Petrie, RDN, LDN

Equipment

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.

Nutrition

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