Macadamia nuts and white chocolate is a match made in heaven. This easy cookie recipe is a celebration of these two ingredients in the most delicious way possible. These cookies are crispy from the sides and chewy from the centre. The crunch from the nuts and the gooeyness from the white chocolate chips is a perfect treat for everyone.
Preparation time: 15 minutes
Cooking time: 10 minutes
Total time: 25 minutes + 4 hours refrigerating time
Yield: 15 cookies
1 ¼ cups all-purpose flour
1/3 cup unsalted butter at room temperature
¼ cup granulated sugar
½ cup light brown sugar
1 large egg
½ tsp baking soda
¼ tsp salt
1 tsp vanilla extract
1 tsp milk
½ cup salted macadamia nuts, roasted and chopped
¾ cup white chocolate chips
- In a bowl, add all-purpose flour, salt and baking soda and mix well.
- In an electric mixer bowl, add unsalted butter and brown and granulated sugar and beat at medium speed until the mixture gets fluffy. Scrap the sides of the bowl to ensure even mixing.
- Add an egg to the mixture and continue to beat at medium speed.
- Add vanilla extracts and dry ingredients to the mixture and beat until the dough starts to form.
- Add milk and continue to beat at low speed for about 20 to 30 seconds.
- Stop the beater and use a spatula to mix the dough well. Don’t overwork the dough.
- Lastly, add chopped macadamia nuts and white chocolate chips. Gently fold in the ingredients until they are evenly mixed.
- Scoop out the dough in the form of balls and spread them out on a parchment-lined baking tray. Place the baking tray in the refrigerator for about 3-4 hours. Before you bake them, take them out of the refrigerator and let them come to room temperature.
- Place the baking tray in a preheated oven at 350-degree F for about 10 minutes or until the edges start turning golden brown.
- Remove the baking tray from the oven, sit for 5 minutes, and then transfer them to the cooling rack.
Tips for perfect cookies:
Although this cookies recipe is super easy, here are a few key points you should remember:
- Make sure all ingredients are at room temperature.
- As you are beating ingredients in the electric beater, keep the speed to medium. Once the dough starts to take shape, reduce the speed to low. You don’t want to beat the mixture over.
- When making dough balls, make sure the size is not too big. The ideal size is about 2 tablespoons.
- You must store the dough in the refrigerator for about 4-5 hours before baking the cookies. This way, the dry ingredients will absorb the moisture, and you will get a perfect cookie.
- Before you place the baking tray in the oven, make sure you take it out of the refrigerator about an hour before. It will help cookies to cook evenly.
- Once the cookies are completely cool, you can store them in an airtight jar for up to a week.