White Chocolate Macadamia Nut Cookies
Deliciously soft and chewy vanilla-infused cookies that are stuffed full of white chocolate chips and macadamia nuts. A combination of soft and crunchy make these cookies irresistible!
Servings: 18 cookies
Calories: 234kcal
Ingredients
- 2 cups (250g) plain/all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 2 teaspoons cornflour/cornstarch
- ¼ teaspoon salt
- ½ cup (115g) unsalted butter melted
- ¾ cup (150g) light brown sugar
- ¼ cup (50g) caster/granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup (175g) white chocolate chips
- ¾ cup (100g) macadamia nuts roughly chopped
Instructions
- Preheat the oven to 180C/350F/Gas 4, and line a baking tray with parchment paper or a silicone mat. Set aside.
- Whisk together the flour, baking powder, baking soda, cornflour, and salt. Set aside.
- In a separate large bowl, whisk together the butter and sugars. Add the egg and vanilla, and mix until combined.
- Add the dry ingredients and mix until just combined. Fold in the white chocolate chips and macadamia nuts.
- Roll the dough into 2-oz balls (or use a medium cookie scoop), and place onto the prepared baking tray. Bake for 10 - 12 minutes.
- Allow to cool on the baking tray for 5 - 10 minutes before transferring them to a wire rack to cool completely.
Notes
Cookies stay fresh, kept in an airtight container, at room temperature for up to 1 week.
Cookie dough balls can be kept in the fridge for up to 5 days, or frozen for up to 3 months. Bake straight from frozen.
Nutrition
Serving: 1cookie | Calories: 234kcal | Carbohydrates: 29g | Protein: 2g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 24mg | Sodium: 74mg | Sugar: 17g