Buttery cookies loaded with roasted macadamias and chunks of white chocolate.
- 115 grams (1 stick or 1/2 cup) unsalted butter, room temperature
- 90 grams (1/2 cup) brown sugar
- 50 grams (1/4 cup) caster sugar or granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg, room temperature
- 210 grams (1 and 1/2 cup) plain flour or all purpose flour
- 1/2 teaspoon baking soda
- Pinch of salt
- 150 grams (1 cup) white chocolate, roughly chopped
- 70 grams (1/2 cup) roasted macadamia nuts, roughly chopped
- Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Line two baking trays with baking paper.
- In a large mixing bowl, add butter and sugars and beat using an electric mixer for a minute or two until smooth and creamy. Add vanilla and egg and beat until combined, scraping down the sides.
- Add sifted flour, baking soda and salt and stir together. Add chocolate and macadamia nuts and mix through.
- Line two baking trays with baking paper. Roll the cookie dough into balls (roughly 1.5 tablespoons each) and place on the baking trays, leaving room for the cookies to flatten out.
- Place in oven for 10-12 minutes or until golden brown on the edges. Leave to cool for 5-10 minutes before transferring to a wire rack to cool completely.
*This recipe is for classic cookies that are on the flatter side with crispy edges (as pictured). However, if you prefer a thicker cookie, you can add 35 grams more flour and/or chill the cookie dough for a couple of hours before baking.