Description
Delight in these rich and crunchy White Chocolate Macadamia Cookies that combine buttery dough with creamy white chocolate chips and crunchy macadamia nuts. Perfectly baked to a light golden crisp, these cookies offer a heavenly balance of sweetness and nuttiness, making them an irresistible treat for any occasion.
Ingredients
Scale
Dry Ingredients
- 275 g plain flour
- 1 tbsp cornflour
- 1/2 tsp bicarbonate of soda
- 1/2 tsp sea salt
Wet Ingredients
- 125 g unsalted butter
- 175 g light brown sugar
- 1 large/medium egg
- 1 tsp vanilla extract (optional)
Add-ins
- 150 g white chocolate chips
- 150 g macadamia nuts (chopped)
Instructions
- Preheat the Oven: Preheat your oven to 180ºC Fan or 200ºC regular and line two to three baking trays with parchment paper to prevent sticking and ensure even baking.
- Mix Butter and Sugar: In a mixing bowl, beat the unsalted butter and light brown sugar together until the mixture becomes creamy and smooth, laying the foundation for a tender cookie texture.
- Add Egg and Vanilla: Incorporate the egg and optional vanilla extract into the creamed mixture, beating thoroughly to combine and introduce moisture and flavor.
- Combine Dry Ingredients: Sift or add plain flour, cornflour, bicarbonate of soda, and sea salt to the wet ingredients and beat until a cohesive cookie dough forms, ensuring all ingredients are well incorporated.
- Add Chocolate and Nuts: Fold in the white chocolate chips and chopped macadamia nuts, mixing gently until they are evenly distributed throughout the dough for delightful bursts of flavor and texture.
- Shape Cookies: Using a 5 cm scoop, scoop the dough onto lined baking trays, spacing them adequately (maximum of six per tray) to allow for spreading.
- Bake: Place the trays in the preheated oven and bake for 10 minutes or until the cookies turn lightly golden, indicating they are perfectly cooked but still soft inside.
- Cool Cookies: Remove the trays from the oven and let the cookies cool on the trays for 10 minutes before transferring them to a wire rack to cool completely, allowing them to set to the ideal texture.
- Serve and Enjoy: Once cooled, enjoy these delicious white chocolate macadamia cookies as a delightful snack or dessert.
Notes
- These cookies offer a perfect balance of chocolatey sweetness and the rich crunch of macadamia nuts.
- Using unsalted butter allows you to control the saltiness; adjust salt to taste if needed.
- You can substitute vanilla extract with almond extract for a nutty twist.
- Ensure not to overcrowd the baking trays to allow proper spreading and even baking.
- Store cookies in an airtight container to maintain freshness for up to a week.
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
