Description
Experience the perfect balance of buttery crunch and creamy sweetness with these heritage white chocolate macadamia cookies. This classic recipe delivers a soft, chewy center and golden edges that bring a sense of nostalgic comfort to any kitchen.
Ingredients
- 125 g Unsalted Butter, softened
- 175 g Light Brown Sugar
- 1 Large Egg
- 1 tsp Vanilla Extract
- 275 g Plain Flour
- 1 tbsp Cornflour
- 1/2 tsp Bicarbonate of Soda
- 1/2 tsp Sea Salt
- 150 g White Chocolate Chips
- 150 g Macadamia Nuts, chopped
Instructions
- Preheat your oven to 180ºC Fan (200ºC regular) and line two or three large baking trays with parchment paper.
- In a large mixing bowl, beat the softened butter and light brown sugar together until the mixture is creamy and pale.
- Add the egg and vanilla extract to the butter mixture and beat until the batter is smooth and glossy.
- Gently fold in the plain flour, cornflour, bicarbonate of soda, and sea salt, mixing until a firm dough forms.
- Fold in the white chocolate chips and chopped macadamia nuts until they are evenly distributed.
- Scoop 5cm portions of dough onto the trays, placing six per tray to allow for spreading, and bake for 10 minutes.
- Allow the cookies to rest on the tray for 10 minutes to set before transferring them to a wire rack to cool completely.
Notes
To achieve the best texture, ensure your butter is at room temperature but not oily, as this prevents the cookies from spreading too thin. For an extra layer of flavor, lightly toast the macadamia nuts in the oven for five minutes before folding them into the dough.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Dessert
- Method: Baking
- Cuisine: American