Ingredients
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320g all-purpose flour
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100g granulated sugar
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200g dark brown sugar
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125g, roughly chopped macadamia nuts
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170g, room temperature butter
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1, medium eggs
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1 egg yolk
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100g white chocolate
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1 teaspoon pure vanilla extract
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1 teaspoon baking powder
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1 teaspoon baking soda
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1/2 teaspoon salt
Directions
These are the perfect chewy White Chocolate Macadamia Nut Cookies!
Macadamia nuts are quite a creamy and buttery like nut that just goes so well with baking – I do think white chocolate and macadamia together is one of the best combinations on this planet as well. They give a delightful crunch to a cookie, whilst the gooey texture comes from the white chocolate.
The finished cookies had the softest, chewiest centers and perfectly golden brown edges that are just the right amount of crispy.
Steps
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1
Done
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Preheat oven to 180°C. Line baking sheets with parchment paper or silicone baking mats. Set aside. |
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2
Done
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THE DRY INGREDIENTSWhisk the flour, baking powder, baking soda, and salt together in a large bowl. Set aside. |
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3
Done
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THE LIQUID INGREDIENTSCream the room temperature butter then beat in the brown sugar and granulated sugar, mixing until light and fluffy. Mix in the egg and vanilla then scrape the bowl down and mix once more. Pour into dry ingredients and mix everything together with a rubber spatula until completely combined. Fold in the white chocolate chips and macadamia nuts. |
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4
Done
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Cover and chill the dough in the refrigerator for at least 2 hours. If chilling for longer than 2 hours, allow to sit at room temperature for at least 20-30 minutes before rolling and baking because the dough will be quite hard. |
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5
Done
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Roll cookie dough into balls, about 1 Tablespoons of dough per cookie, and arrange 10 cm apart on the baking sheets. |
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6
Done
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Allow to cool on baking sheet and then enjoy! |
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7
Done
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MAKE AHEAD & FREEZING?You can make the cookie dough and chill it in the refrigerator for up to 4 days. Allow to come to room temperature then continue with step 5. Baked cookies freeze well for up to 3 months. Transfer frozen dough balls to a freezer-safe plastic bag, and stash in the freezer for up to 3 months. |
