Brown Butter White Chocolate Macadamia Nut Cookies

1. In a medium saucepan, melt the butter over medium heat, stirring constantly.
2. Continue cooking until the butter foams and then turns golden brown with a nutty aroma (about 5–7 minutes).
3. Remove from heat and pour into a mixing bowl. Let it cool for about 10–15 minutes until it’s just warm.
4. Once cooled, add brown sugar and granulated sugar to the browned butter and beat until well combined.
5. Mix in the eggs one at a time, then add vanilla and almond extract.
6. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
7. Gradually add the dry ingredients into the wet ingredients and mix until just combined.
8. Fold in the white chocolate and macadamia nuts.
9. Chill the dough for 45–60 minutes.
10. Preheat the oven to 350 F, and line baking sheets with parchment paper.
11. Scoop dough into 2-tablespoon balls and place a few inches apart.
12. Bake for 10–12 minutes until the edges are golden and the centers look slightly underdone.
13. Cool on baking sheet for 5 minutes, then transfer to a wire rack.