Description
Indulge in the perfect balance of buttery macadamia nuts and velvety white chocolate with these exquisitely textured cookies. Featuring a soft, chewy center and a subtle hint of sea salt, they offer a sophisticated twist on a classic bakery favorite.
Ingredients
- 125g Unsalted Butter, softened
- 175g Light Brown Sugar
- 1 Large Egg
- 1 tsp Vanilla Extract
- 275g Plain Flour
- 1 tbsp Cornflour
- 1/2 tsp Sea Salt
- 1/2 tsp Bicarbonate of Soda
- 150g Macadamia Nuts, roughly chopped
- 150g White Chocolate Chips
Instructions
- Preheat oven to 180ºC Fan (200ºC regular) and line baking trays with parchment paper.
- Cream together the softened butter and light brown sugar in a large bowl until pale and fluffy.
- Beat in the egg and vanilla extract until the mixture is smooth and fully combined.
- Sift in the flour, cornflour, bicarbonate of soda, and sea salt, then mix until a soft dough forms.
- Fold in the chopped macadamia nuts and white chocolate chips until evenly distributed.
- Scoop 5cm balls of dough onto the trays, leaving space for spreading, and bake for 10 minutes.
- Allow cookies to rest on the tray for 10 minutes before transferring to a wire rack to cool completely.
Notes
For the best results, ensure your butter and egg are at room temperature to create a smooth, stable emulsion. If you prefer a thicker, less-spread cookie, chill the prepared dough balls in the refrigerator for 30 minutes before placing them in the oven.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Dessert
- Method: Baking
- Cuisine: American