Today is a very special day.
Nick and I were married, 10 years ago, on a sunny Saturday morning of Memorial Day weekend with all our friends and family around, just steps from the beach.
I feel like there’s no way that 10 years have gone by…but at the same time, I feel as though I’ve known and loved Nick for as long as I can remember. We’ve been together for 1/3 of our lives already, which just sounds crazy!
Last year, I shared a salted chocolate pecan cookie recipe on our anniversary, and I think that sums us up perfectly so I knew I had share this one today.
These cookies have quickly become a family favorite and are already being requested anytime we’re visiting.
Roasted, salted macadamia nuts. I like macadamias, but I had know idea how much I loved them until I had them salted. They taste so different! Still buttery and rich, but balanced out with that little bit of salt. As soon as we tried them, we knew we needed to throw them in some cookie dough.
And the only thing that could make salted macadamia cookies even better is brown butter – toasty, golden, toffee flavor to match up with the salted macadamias and melted chocolate. I’m not sure you can get much better than that.
If our yearly tradition includes a new cookie recipe, I’m totally okay with that.
Here’s to 10 and a hundred more!
Brown Butter Salted Macadamia Chip Cookies
These cookies have everything we love - a salty crunch, deep flavor from the butter, melted semisweet chocolate, and perfectly golden cookie dough that's crisp on the outside and soft in the center. Not a fan of macadamia nuts? Feel free to toss in your favorites!
- 1 cup butter (2 sticks)
- 3/4 cup brown sugar, packed
- 3/4 cup granulated sugar
- 1 tsp vanilla bean paste or vanilla extract
- 2 eggs
- 1 cup whole wheat flour
- 1 and 1/4 cups all purpose flour
- 1/2 cup oats
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup roasted, salted macadamia nuts, chopped
- 1 and 1/2 cups semisweet chocolate chips
- Place butter in a sauce pan and heat over medium heat until completely melted. Cook butter on medium-low heat, stirring occasionally. First the butter will foam a bit - it's okay! Let it cook past that point, and it will start smelling like toffee (rich and toasty) and you'll be able to see the butter changing to a golden brown color on the bottom of the pan. Once this starts, turn the heat off and set the pan aside.
- Preheat the oven to 350 degrees.
- Once the butter has cooled for about 10-15 minutes, pour it into a bowl for your mixer. Add in the brown sugar and granulated sugar and cream the mixture together for about 5 minutes.
- Add the vanilla into the sugar mix, and then crack in the eggs, one at a time, until everything is mixed together.
- Pour the flours, oats, baking soda, and salt into the sugar and butter mixture, mixing on low until the dry ingredients are blended well. Add in the chopped macadamias and chocolate chips and mix just until they are mixed in evenly.
- Drop the dough by the tablespoon onto cookie sheets and bake at 350 for 11-13 minutes or until they are golden around the edges and just barely set in the center.
- Let them cool for a minute on the baking sheet before moving them to a cooling rack.