Description
These White Chocolate Macadamia Cookies are deliciously soft and chewy with a perfect balance of sweet white chocolate and crunchy macadamia nuts. They’re easy to make and ideal for satisfying your cookie cravings with a nutty and chocolatey twist.
Ingredients
Scale
Cookie Dough
- 125 g unsalted butter
- 175 g light brown sugar
- 1 large/medium egg
- 1 tsp vanilla extract (optional)
- 275 g plain flour
- 1 tbsp cornflour
- 1/2 tsp bicarbonate of soda
- 1/2 tsp sea salt
Mix-ins
- 150 g white chocolate chips
- 150 g macadamia nuts (chopped)
Instructions
- Preheat and prepare trays: Preheat your oven to 180ºC Fan or 200ºC regular, and line two to three baking trays with parchment paper to prevent sticking.
- Cream butter and sugar: In a mixing bowl, add the unsalted butter and light brown sugar. Beat them together until the mixture is creamy and smooth, which creates a good base for the cookie dough.
- Add egg and vanilla: Beat in the egg and vanilla extract (if using) until well combined, ensuring a homogenous mixture that will bind your cookies.
- Incorporate dry ingredients: Add the plain flour, cornflour, bicarbonate of soda, and sea salt to the bowl. Beat everything together until a soft cookie dough forms, but be careful not to overmix.
- Fold in chocolate and nuts: Stir in the white chocolate chips and chopped macadamia nuts, mixing until they’re evenly distributed throughout the dough.
- Scoop onto trays: Using a 5 cm scoop, place mounds of dough on the prepared baking trays, spacing them well and limiting to 6 per tray to ensure enough room during baking.
- Bake the cookies: Place the trays in the oven and bake for 10 minutes, or until the edges are golden and the centers look set but still soft.
- Cool the cookies: Remove the trays from the oven and let the cookies cool on the trays for 10 minutes to firm up before transferring them to a wire rack to cool completely.
- Enjoy: Once cooled, serve these delightful white chocolate macadamia cookies for a perfect treat anytime.
Notes
- These cookies are a heavenly combination of chocolatey sweetness and nutty crunch.
- Make sure not to overcrowd the baking trays to allow the cookies to spread properly.
- You can substitute macadamia nuts with other nuts like pecans or walnuts if preferred.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For extra chewiness, slightly underbake by reducing oven time by 1-2 minutes.
Nutrition
- Serving Size: 1 cookie
- Calories: 281 kcal
- Sugar: 17 g
- Sodium: 120 mg
- Fat: 17 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 1 g
- Carbohydrates: 31 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 19 mg
