Macadamia and white chocolate are a perfectly matched flavour combo and are a well-loved, favourite cookie. This one bowl biscuit recipe creates the perfect balance of sweet and salty, with a chewy centre and crisp edges. They will quickly become your repertoire cookie!
Ingredients
- 250 g butter melted
- 1 cup caster sugar (220g)
- 1½ cups lightly packed brown sugar (240g)
- 1 egg
- 1 egg yolk
- 2 cups plain flour 300g
- 1 tsp bicarb soda
- 2 cups macadamia nuts we used roasted salted (see tip)
- 200 g white chocolate cut into chuncks
Instructions
- Combine the butter, caster sugar and brown sugar in a mixing bowl. Use a whisk to mix until mixture is lump free.
- Add egg and egg yolk, whisk until well combined. Sift the flour and bicarbonate of soda together over the butter mixture. Gently fold with a spatula until almost combined. Fold in the macadamia nuts and chocolate. Cover and refrigerate for 30 minutes, or if it’s a hot day 1-2 hours.
- Preheat oven to 170°C fan forced. Line 4 baking trays with baking paper. Use an ice cream scoop to scoop the dough onto the trays, allowing plenty of room between each for spreading. Bake 1 tray at a time, for 12-15 minutes, until the edges are light golden. Set aside on tray for 10 minutes then transfer to rack to cool.
Notes
Tip you can use roasted unsalted, raw or honey macadamia for this recipe (although the salt balances out the sweetness from white chocolate perfectly).
Tip Baking 1 tray at a time gives a more uniform ‘round’ cookie. If you are short on time, bake 2 trays at a time, switching the trays around after 8 minutes.
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