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!
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Servings 24cookies
Course Snack
Perfect for Quick and Easy
Skill level Easy
Ingredients
250gbuttermelted
1cupcaster sugar(220g)
1½cupslightly packed brown sugar(240g)
1egg
1egg yolk
2cupsplain flour300g
1tspbicarb soda
2cupsmacadamia nutswe used roasted salted (see tip)
200gwhite chocolatecut 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.