White chocolate macadamia nut cookies are already a beloved classic—buttery, chewy, and packed with creamy white chocolate and crunchy nuts. Add sourdough discard to the mix, and you get something even more special.
The subtle tang from the fermented flour perfectly balances the sweetness of the white chocolate, creating a cookie with incredible depth of flavor.
These cookies are soft, chewy, and absolutely loaded with toasted macadamia nuts and pools of melted white chocolate. The perfect way to use your sourdough discard.
Instructions
Toast the Macadamia Nuts
Preheat your oven to 350°F (175°C). Spread the macadamia nuts on a baking sheet and toast for 5-7 minutes until lightly golden and fragrant. Watch carefully—they burn quickly. Let cool, then roughly chop.
Brown the Butter
In a medium saucepan over medium heat, melt the butter. Cook, swirling occasionally, until the butter foams, then turns golden brown and smells nutty, about 5-8 minutes.
Watch carefully—it can go from brown to burnt quickly. Remove from heat and pour into a large heatproof bowl, including all the browned bits. Let cool to room temperature (about 30 minutes).
Add Sugars
To the cooled browned butter, add both sugars. Beat with a whisk or electric mixer until well combined and smooth.
Add Egg, Yolk, Discard, and Vanilla
Add the egg, egg yolk, sourdough discard, and vanilla extract. Beat until smooth, glossy, and well combined. The mixture may look slightly curdled—that’s fine.
Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt.
Mix Wet and Dry
Gradually add the flour mixture to the wet ingredients, folding with a spatula until just combined. Do not overmix—a few streaks of flour are okay.
Add White Chocolate and Macadamias
Add the white chocolate chips and toasted macadamia nuts. Fold gently until evenly distributed throughout the dough.
Chill the Dough
Cover the bowl and refrigerate for at least 2 hours, preferably 24-48 hours. Chilling develops flavor and prevents spreading.
Preheat and Prep
Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
Scoop and Portion
Using a large cookie scoop or ¼-cup measure, portion the chilled dough into balls. Place on prepared baking sheets, leaving about 3 inches between each cookie. Sprinkle each with a pinch of flaky sea salt.
Bake
Bake for 10-12 minutes, until edges are golden brown and centers are still slightly soft and puffy. The cookies will continue to set as they cool.
Cool
Let cookies cool on the baking sheet for 5-10 minutes, then transfer to wire racks to cool completely (or enjoy warm).
Pro-Tips for Sourdough Cookie Perfection
- Toast the Macadamia Nuts: Toasting brings out their rich, buttery flavor and keeps them crunchy in the cookies.
- Brown Butter Is Worth It: Don’t skip this step—it adds incredible nutty depth that pairs perfectly with the macadamias and white chocolate.
- Use Cold Discard: Discard straight from the fridge works perfectly. No need to bring to room temperature.
- Chill the Dough: 24-48 hours is ideal, but at least 2 hours is necessary. This allows the flavors to meld and the sourdough tang to develop.
- Chop Your Own White Chocolate: Chopped white chocolate creates beautiful pools and varying textures. Chips work, but chunks are superior.
- Don’t Overbake: Pull cookies when edges are set but centers still look slightly underdone. They’ll continue baking from residual heat.
- Flaky Salt Finish: A sprinkle of flaky sea salt before baking balances the sweetness and elevates the white chocolate.
- Room Temperature Eggs: Cold eggs can seize the browned butter. Let them warm up first.
These Sourdough White Chocolate Macadamia Cookies are tangy, buttery, and absolutely perfect.
