You’ll love this White Chocolate and Macadamia Cookie recipe. Perfect with a cuppa 🙂
These are one of my top 5 cookies. I love the combination of White Chocolate and Macadamia in a cookie. These have a beautifully rich, buttery flavour but are a nice light texture. Crispy on the outside and soft (but not chewy) in the middle – I dare you to resist, haha.
I love these because the dough comes together very quickly and there is no need to rest it. Just plonk golf ball size balls of dough on the baking sheet and whack them in the oven. You end up with a real bakery-style cookie.
I also love how versatile the recipe is. You can add whatever chunks or chips you like – dark chocolate, milk chocolate etc. The combo of white chocolate and macadamia though is such a classic and you can tell why when you eat one. I couldn’t stop at one (but then that’s generally what happens when I make cookies. Taste testing is an important job ok – no judging) 🙂
Don’t be tempted to skimp on the chocolate and macadamias. They will look like they are too much for the dough but that dough will increase in size a little once you bake them. It looks like a lot but just go ahead and mix them all in. In fact, mix in more if you like a really chunky cookie.
If you’re a big fan of cookies like these, check out the recipe for NYT Chocolate Chip Cookies too. Delish! My absolute favourite but I think these White Chocolate and Macadamia Cookies come a close second.
Now, go forth and get yourself some white chocolate and macadamias, and bake up some cookies just like these. Almost too good to give away 🙂
You’ll love this White Chocolate and Macadamia Cookie recipe. Perfect with a cuppa
- 115 g butter, softened
- 165 g (3/4 cup) dark brown sugar
- 1 egg plus 1 yolk, lightly beaten
- 1 teaspoon vanilla extract
- 320 g plain flour, sifted
- 2 teaspoons baking powder
- 200 g white chocolate, roughly chopped
- 150 g unsalted macadamia nuts, roughly chopped
- 2 tablespoons milk (note 1)
Line two large baking trays with baking paper. Preheat your oven to 180°C (fan forced).
Sift together the flour & baking powder.
Using an electric beater or stand mixer, beat the butter and brown sugar in a large bowl until thick and creamy. Add egg and vanilla and continue to beat until well combined. Finally add the milk and beat well.
Gently fold in the flour mix until just combined, then add the white chocolate and macadamias to form a sticky, chunky dough.
Roll balls of cookie dough the size of a golf ball. Place on the prepared tray and gently press down to flatten a little. They don't spread too much but make sure there is room between them for airflow.
Bake for 15-18 minutes or until golden brown on the edges. Remove from the oven and transfer to a wire rack to cool completely.
- I use a standard Australian 20ml tablespoon