Description
Experience the nostalgic charm of homemade baking with these thick, soft White Chocolate Macadamia cookies. Featuring a delicate balance of creamy chocolate and tropical nut crunch, this heritage recipe uses a touch of cornflour to ensure every bite remains perfectly tender.
Ingredients
- 115g Unsalted Butter, softened
- 150g Light Brown Sugar
- 1 Large Egg
- 1 tsp Pure Vanilla Extract
- 225g Plain Flour
- 1 tsp Cornflour
- 1/2 tsp Bicarbonate of Soda
- 1/2 tsp Sea Salt
- 150g White Chocolate Chips
- 100g Macadamia Nuts, roughly chopped
Instructions
- Preheat your oven to 180ºC Fan (200ºC for a regular oven) and line two or three large baking trays with parchment paper.
- In a large mixing bowl, beat together the softened unsalted butter and light brown sugar until the mixture is pale gold and creamy.
- Add the egg and pure vanilla extract to the bowl and beat the mixture again until it is light and fluffy.
- Gently stir in the plain flour, cornflour, bicarbonate of soda, and sea salt until a soft cookie dough begins to form.
- Using a spatula, fold in the white chocolate chips and chopped macadamia nuts by hand until they are evenly distributed.
- Scoop 5cm rounds of dough onto the prepared trays, placing no more than six per tray to allow for spreading, and bake for 10 minutes.
- Let the cookies rest on the baking trays for 10 minutes to set before moving them to a wire rack to cool fully.
Notes
To ensure the best texture, avoid over-mixing the dough once the flour is added, as this can make the cookies tough. If your kitchen is particularly warm, try chilling the prepared dough balls in the fridge for 20 minutes before baking to help them maintain their thickness and prevent excessive spreading in the oven.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Dessert
- Method: Baking
- Cuisine: American