White Chocolate Macadamia Cookie Recipe
Buttery cookies filled with roasted macadamias and chunks of white chocolate.
Ingredients
- 115 grams (1 stick or 1/2 cup) unsalted butter, softened
- 90 grams (1/2 cup) brown sugar
- 50 grams (1/4 cup) caster sugar or granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg, room temperature
- 210 grams (1 and 1/2 cup) plain flour or all purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt (omit if using salted macadamia nuts)
- 150 grams (1 cup) white chocolate, roughly chopped
- 70 grams (1/2 cup) roasted macadamia nuts, roughly chopped
- Sea salt, for sprinkling
Directions
- 1
Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Line two baking trays with baking or parchment paper.
- 2
In a large mixing bowl, add butter and sugars and beat using an electric mixer on medium speed until smooth and creamy. Add vanilla and egg and beat until combined.
- 3
Add flour, baking soda and salt and mix on a low speed until a soft cookie dough forms. Stir through chocolate and macadamia nuts.
- 4
Scoop the cookie dough using a medium cookie scoop or a dessert spoon (roughly 1.5 tablespoons each) and roll into balls. Place on prepared baking trays, leaving room for the cookies to flatten out.
- 5
Bake for 10-12 minutes or until golden brown on the edges. Leave cookies to cool for 5-10 minutes before transferring to a wire rack to cool completely. Sprinkle cookies with sea salt.