White Chocolate Macadamia Nut Cookies
With thick, chewy centres and slightly crisp edges, these easy white chocolate macadamia nut cookies are the perfect balance of soft, sweet and crunchy!
Equipment
- Baking tray (preferable silicone)
- Hand or stand mixer
- Whisk
- Spatula
Ingredients
- 290 g plain flour
- 2 tsp cornflour level
- 1 tsp bicarbonate of soda level
- 1/4 tsp salt level
- 190 g butter softened/room temperature, and use spreadable not block butter
- 140 g light brown sugar/light muscovado sugar if using light muscovado, sift to remove lumps
- 90 g caster sugar
- 2 medium egg yolks room temperature
- 1 tsp vanilla extract
- 80 g white chocolate chips or finely chopped white chocolate chunks. (keep the extra 20g from the 100g bag of chocolate chips, or chop 20g more chocolate chunks to press into the warm cookies once out of the oven – this is mainly for appearance though so optional!)
- 100 g macadamia nuts finely chopped
Instructions
- Preheat oven to 180°/160° fan.
- If you're not using a silicon baking tray, line your baking tray with baking/parchment paper.
- In a medium bowl whisk the plain flour, cornflour, bicarbonate of soda and salt until combined. Set aside.
- Using the bowl of your stand mixer (fitted with paddle attachment) or a large bowl if using an electric hand whisk, beat the butter and both sugars on medium speed for 1 whole minute until light and fluffy.
- Add both egg yolks and vanilla extract to this bowl and beat on medium speed for around 20 seconds until combined.
- Add half the dry ingredients to this bowl and beat on low speed until just combined. Add the remaining half and beat again on low speed until just combined.
- Add the white chocolate chips/chunks and finely chopped macadamia nuts to the bowl and beat on low until just combined.
- Measure out two level tablespoons of dough per cookie – press the two tablespoons of dough together, roll into a ball in your hands and place on your baking tray. I bake 7-8 cookies per tray to allow space for the cookies to spread slightly.
- Bake the cookies for 10 minutes, turning the tray halfway through if your oven has a hot spot so that they bake evenly.
- Once out of the oven, place the baking tray on your countertop and leave the cookies on the tray for a further 5 minutes – they will continue baking on the hot tray.
- While they're still warm, use the remaining chocolate chips from your bag of chips to press 3-4 gently onto each cookie (or chop 20g more chocolate chunks). This is mainly for appearance but I think it makes such a difference!
- After 5 minutes, remove the cookies from the baking tray using a spatula and place on a wire cooling rack. Do this carefully as the cookies will still be slightly soft.
- Once completely cool, store in an airtight container at room temperature.
- Best eaten within 2-3 days. They freeze really well too! Individually wrap each cookie so you can grab one as a quick snack.
Notes
* For larger cookies, use 3 tablespoons of dough instead of 2, roll into a ball as normal. Bake in the oven for around 12 minutes. Follow remaining instructions as above.
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