White Chocolate and Macadamia Cookies
With white chocolate chunks and macadamia nut pieces, these easy cookies have a melt in the mouth texture and are a popular addition to any cookie jar!
Equipment
- 2 baking sheets / baking trays
Ingredients
- 220g (1 c) butter softened
- 40g (⅓ c) icing sugar confectioners sugar
- 40g (½ c packed) soft brown sugar
- 1 teaspoon vanilla essence or vanilla bean paste
- 375g (2½ c) plain flour
- 1 teaspoon baking powder
- pinch salt
- 75g (2½ oz) white chocolate roughly chopped
- 50g (2 oz) macadamia nuts roughly chopped
Instructions
- Use hand mixers or in a stand mixer using the paddle attachment, beat the softened butter with the icing sugar / confectioners sugar, soft brown sugar, and vanilla until light and fluffy.
- Add the plain flour, baking powder and salt and mix to combine. This will take a bit of time but it will come together!
- Add the white chocolate chunks and chopped macadamia nuts and stir to combine.
- Roll the dough into a 5cm / 2 inch diameter sausage shape and wrap in clingfilm / cling wrap. Place in the fridge for 30 minutes.
- Preheat the oven to 170℃ fan / 190℃ / 340˚F convection / 370˚F.
- Line two baking sheets with baking paper.
- Unwrap the cookie dough sausage and , using a sharp knife, cut into 1.5cm / 0.5 inch thick slices.
- Place the slices on the prepared baking sheets, leaving a little room inbetween them.
- Place into the preheated oven and bake for 12-15 minutes until very lightly golden around the edges.
- Leave to cool on the trays for 5 minutes before moving to a wire rack to cool compeltely.
- Store in an airtight container for up to 5 days.
Video
Notes
Butter – I prefer to use unsalted butter and then add a pinch of salt, but you can use salted butter and omit the extra salt if you prefer.
Sugars – I use two types of sugar in this cookie recipe: icing sugar / confectioners sugar for a melt in the mouth texture, as well as soft light brown sugar for a soft texture and to add a slight caramel flavour.
Plain flour – or all purpose flour.
Macadamia nuts – use unsalted macadamia nuts, or if you like salty-sweet cookies, then use salted macadamia nuts but use unsalted butter and omit the pinch of salt, otherwise they will be too salty! I must admit on one testing I use salted macadamia nuts by mistake and feared they would be inedible, but actually they were really tasty! Raw macadamia nuts or roasted macadamia nuts both work in this cookie recipe.
White chocolate – you can use either white chocolate chips or roughly chop bar white chocolate into chocolate chunks.
Salt – a pinch of salt helps bring out the flavours of the cookie.
Vanilla – vanilla extract or vanilla bean paste.
Avoid over mixing the cookie dough as this will make the cookies tough. Once all the flour is mixed into the butter-sugar mixture, stop mixing, and only lightly stir the white chocolate and macadamia nuts in until just combined.
If your oven cooks slightly unevenly, turn the trays around and swap shelves half way through cooking to help the cookies cook evenly.
Don’t over bake the cookies, they only want to be a very light golden at the edges. If you over bake them they can start to taste a little bitter.
Nutrition
Calories: 224kcalCarbohydrates: 23gProtein: 3gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.4gCholesterol: 27mgSodium: 107mgPotassium: 51mgFiber: 1gSugar: 7gVitamin A: 307IUVitamin C: 0.1mgCalcium: 32mgIron: 1mg
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