White Chocolate Macadamia Cookies are an absolute classic. This buttery cookie recipe results in crispy edged, soft and chewy middle cookies, loaded with white chocolate and macadamias.
For best results, always weigh ingredients where a weight is provided
Instructions
Preheat oven to 180C / 350F /160C fan forced. Line 2 large baking trays with baking paper.
Place the butter in a small saucepan over low-medium heat. Heat swirling until the butter melts and starts to bubble. Let it bubble away, swirling every so often until the bubbles turn foamy and the butter is amber brown in colour. Pour into a large mixing bowl, holding back any burnt solids, and leave to cool for 10 minutes.
In a medium bowl, whisk together the flour, baking soda and salt. Set aside.
Add the sugars to the browned butter and whisk until well combined. Add the egg and vanilla and whisk until smooth.
Add the flour and use a folding and cutting motion with a spatula until just combined.
When the flour is 90% mixed through, set aside 1 small handful of each of the chocolate chips and the macadamias and add the rest to the dough. Fold until combined. It will look like too many bits but don't worry, it's not.
Use 1/4 cup sized scoop, packing it in, to scoop balls of dough and transfer to the baking trays. Space the cookies about 2 inches apart. Bits might fall off but just press them back in – see notes.
Add a couple of chocolate chips and a macadamia piece to the top of each. just lightly digging them in, then press down lightly on top of each cookie.
Bake for around 12 minutes until just turning golden on the edges - don't overbake.
Allow them to cool on the trays for a few minutes before using a spatula to help to transfer them to a cooling rack. Once cool, they will firm up and be crispy on the outside and soft and chewy in the middle
Notes
I use a standard Australian 20ml tablespoon (4 teaspoons worldwide)
For best results you should always weigh ingredients like flour and sugar.Kitchen scales like these are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
All ovens vary - check for doneness 2 minutes before the recipe suggests. They should be golden at the edges and dry on top. If they need longer, bake a little more.
Press the dough together firmly so the choc chips and macadamias stick in.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.