The Irresistible Treat: White Chocolate Macadamia Cookies
Why You'll Love These White Chocolate Macadamia Cookies
What You Need To Make This Recipe!
Unsalted Butter
Start with unsalted butter for that perfect creamy texture. It helps create a rich base and ensures you can control the saltiness of your cookies. Plus, who doesn’t love the luscious, buttery flavour it brings?
Brown Sugar
Brown sugar is your secret weapon for moist, chewy cookies. The molasses in brown sugar adds depth of flavour and keeps your cookies from becoming overly dry. The result? A soft, delightful texture you can’t resist!
Caster Sugar
Caster Sugar is known for its fine texture which allows it to dissolve quickly into the batter. This results in a more uniform mixture, leading to a lighter and more delicate cookie.
Eggs
Eggs are a fantastic binding agent that also contribute to the structure of your cookie. They provide moisture and richness, which not only helps the cookie hold together but also enhances its overall flavour.
Vanilla Extract
Vanilla extract is like the fairy dust of baking! A splash—okay, maybe a little more—infuses your cookies with a sweet, aromatic flavour that elevates all the other ingredients. It’s the kind of addition that makes your taste buds say “wow!”
Plain Flour
Plain flour forms the backbone of the cookie. It gives shape and structure while providing the necessary starches for the perfect chewy bite. Just the right amount ensures your cookies don’t crumble or turn out too dense.
Cornflour
Cornflour is your secret weapon for achieving that melt-in-your-mouth texture! Adding cornflour softens the gluten in the dough, resulting in a more tender cookie.
Baking powder & Baking Soda
These two are the little leavening agents that makes your cookies rise and achieve that dreamy, soft texture. They create air pockets in the cookie, making each bite light and fluffy!
Salt
Salt is crucial! It enhances the sweetness of the cookie and balances out the flavours. It’s surprising how such a small amount can have such a big impact—don’t skip it!
White Chocolate Chips
White Chocolate Chips are the rich star of the show! They melt beautifully and provide bursts of sweetness that pair perfectly with the crunch of macadamia nuts. They take these cookies from ordinary to extraordinary!
Macadamia Nuts
Finally, Macadamia Nuts bring that delightful crunch! Their buttery flavour complements the sweetness of the white chocolate, making for a deliciously contrasting texture. Plus, they add a touch of luxury to your homemade cookies.
White Chocolate Macadamia Cookies
28
servings15
minutes1 hour
in fridge11 - 12
minutesThese sweet and silky cookies have a mild and delicate flavour that will melt in your mouth
Ingredients
225g butter, softened
200g brown sugar
100g caster sugar
2 large eggs + 1 egg yolk, room temperature
2 tsp vanilla extract
380g plain flour
2 tsp cornflour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
250g white chocolate bits + extra for topping
200g coarsely chopped raw macadamias
Directions
Preheat oven to 170ºC/150ºC fan forced. Line two baking trays with baking paper.
Sift the flour, cornflour, baking powder, baking soda and salt together, then set aside.
Beat the butter and sugar together with an electric mixer until creamy. Then mix in the vanilla extract followed by the eggs one at a time beating well after each addition.
Stir in the sifted dry ingredients until completely mixed through.
Mix in the macadamia nuts stirring to combine, followed by the white chocolate chips.
This is a sticky dough. Cover the bowl and place in the fridge to rest for about 1 hour. Use a large cookie scoop, about 3 tablespoons, to drop balls onto your trays about 4cm apart to allow for spreading. Use your fingers, or a fork, to flatten the dough slightly. Top with a few extra white chocolate chips.
Bake for 11-12 minutes or until golden. Allow to cool on the trays for about 5 minutes before transferring to a wire rack to cool completely. Cookies can be stored in an airtight container at room temperature for up to 3 days.
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