Buttery cookies filled with roasted macadamias and chunks of white chocolate.
- 115 grams (1 stick or 1/2 cup) unsalted butter, softened
- 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
- 1/4 teaspoon salt (omit if using salted macadamia nuts)
- 150 grams (1 cup) white chocolate, roughly chopped
- 70 grams (1/2 cup) roasted macadamia nuts, roughly chopped
- Sea salt, for sprinkling
- Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Line two baking trays with baking or parchment paper.
- In a large mixing bowl, add butter and sugars and beat using an electric mixer on medium speed until smooth and creamy. Add vanilla and egg and beat until combined.
- Add flour, baking soda and salt and mix on a low speed until a soft cookie dough forms. Stir through chocolate and macadamia nuts.
- Scoop the cookie dough using a medium cookie scoop or a dessert spoon (roughly 1.5 tablespoons each) and roll into balls. Place on prepared baking trays, leaving room for the cookies to flatten out.
- Bake for 10-12 minutes or until golden brown on the edges. Leave cookies to cool for 5-10 minutes before transferring to a wire rack to cool completely. Sprinkle cookies with sea salt.
Butter: Your butter should be soft enough to easily leave an indent when you press it with your thumb but it shouldn’t be melted. The temperature of your butter will greatly influence how much your cookies spread in the oven. If you have problems with your cookies spreading too much, it is likely that your butter is too soft.
Vanilla extract: Regular vanilla extract or vanilla bean paste works wonders in giving these cookies a lovely depth of flavour. Avoid imitation vanilla or vanilla essence if you can.
Flour: I highly recommend weighing out your dry ingredients using a kitchen scale. Too much flour can make your cookies thick, cakey and not spread properly. It’s VERY easy to overmeasure flour when using cup measurements.
Macadamia nuts: If you are using salted roasted macadamia nuts, omit the salt included in the cookie dough. If you only have raw macadamias on hand, you can toast them on the stove.
Place a small frying pan on medium heat on the stove. Add macadamia nuts and toast, shaking the pan occasionally for 5 minutes or until golden brown. Leave to cool completely before adding to your cookie dough.
White chocolate: Any block of white chocolate will work. Chop it by hand using a large straight-edged knife into rough 1/2 inch squares. Alternatively, you can use white chocolate chips.
Cookie thickness: 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.
Storage: Once they are completely cooled, keep these cookies in an airtight container at room temperature.
Freezer instructions: Simply roll the cookie dough into balls and place them in a plastic sandwich bag or an airtight container. Place them in the freezer for up to three months. When you are ready to bake, simply thaw at room temperature and bake as per instructions.