white chocolate and macadamia chip cookies
- 150g unsalted butter, softened
- 1 cup (175g) brown sugar
- ¾ cup (165g) white sugar
- 2 teaspoons vanilla extract
- 1 egg
- 1½ cups (225g) plain (all-purpose) flour, sifted
- ½ teaspoon baking powder, sifted
- ½ teaspoon table salt
- 250g white chocolate, chopped
- 150g macadamia nuts, chopped
- Preheat oven to 160°C (325°F). Place butter, brown and white sugars and vanilla in an electric mixer and beat for 8–10 minutes or until pale and creamy. Scrape down the sides of the bowl and add the egg, beating well to combine. Add the flour, baking powder and salt and beat on low until a dough forms. Fold through the chocolate and nuts.
- Roll 2 tablespoons of the dough into balls at a time and flatten slightly. Place on lightly greased baking trays lined with non-stick baking paper, allowing room to spread. Bake for 15–18 minutes or until golden. Allow to cool on trays before serving. Makes 22.
Amanda Hunt
This recipe is perfect, crunchy on the outside and chewy gooey in the middle, I left macadamias in halves and used big chunks of white chocolate ... pure indulgence! Great gifts for friends and family. Thanks
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