I love macadamia nuts, I love white chocolate and I love cookies. For ages I wanted to try these but never got around to it. Well finally today I did, and I loved them.
They are not too sweet, and after baking a few and trying one straight from the oven, I added some salt to the rest of the cookie dough, as I have discovered cookies in general taste better with a little salt. The next batch baked were to me perfect.
I could have made them smaller as they kept their shape well when baking, but I like big chunky cookies.
Also the mix felt dry, but once baked, were perfect, not too hard, yet not too soft.
I will treat myself to these again, as I really did enjoy these cookies.
I also doubled the recipe and it worked perfectly.
Makes approximately 12-15 cookies
125g unsalted butter, softened
165g brown sugar
1 egg, lightly beaten
1 teaspoon vanilla extract
150g plain flour
160g self raising flour
1/4 teaspoon salt
200g white chocolate, roughly chopped
100g unsalted macadamia nuts, roughly chopped
Preheat the oven to 175C/155C fan forced. Line two baking trays with baking paper.
Using an electric beater, beat the butter and sugar in a large bowl until thick and creamy.
Add the egg and vanilla extract, beat until well combined.
Add the two flours and the salt, now using a spoon, mix it in well.
Add in the white chocolate and macadamia nuts, mix it in well. It will be a thick chunky mixture.
Place spoonfuls of the cookie mixture into your hands and gently press the mixture together into a ball. Place on your prepared baking tray and flatten them a little. Bake for 15-20 minutes or until golden brown.
Remove from the oven and leave on the baking tray to cool for 20 minutes, then transfer to a wire rack to cool completely.
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