White Chocolate Macadamia Nut Cookies
Deliciously soft and chewy vanilla-infused cookies packed with creamy white chocolate chips and crunchy macadamia nuts. The perfect combination of sweet, buttery, and nutty flavours in every bite!
Servings: 18 cookies
Ingredients
- 250 g plain/all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 2 teaspoons cornflour/cornstarch
- ¼ teaspoon salt
- 115 g unsalted butter melted and slightly cooled
- 150 g light brown sugar
- 50 g caster/granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 175 g white chocolate chips
- 100 g macadamia nuts roughly chopped
Instructions
- Preheat the oven to 180°C/160°C Fan/350°F/Gas 4. Line two large baking trays with parchment paper and set aside.
- In a medium mixing bowl, whisk together the flour, baking powder, baking soda, cornflour, and salt. Set aside.
- In a separate large mixing bowl, whisk together the melted butter, light brown sugar, and caster sugar until well combined.
- Add the egg and vanilla extract, and whisk until smooth and fully incorporated.
- Add the dry ingredients to the wet ingredients and mix until just combined, with no visible streaks of flour. Fold in the white chocolate chips and chopped macadamia nuts until evenly distributed throughout the dough.
- Divide the dough into 18 equal portions, approximately 50g each, and gently roll into balls. Arrange them on the prepared baking trays, leaving plenty of space between each cookie for spreading.
- Bake for 10–12 minutes, or until the edges are lightly golden and the centres still look slightly soft. The cookies will continue to firm up as they cool.
- Leave the cookies to cool on their baking trays for 5–10 minutes before carefully transferring them to a wire rack to cool completely.
Notes
Macadamia nuts: Roughly chop the nuts into small, uneven pieces so they distribute evenly throughout the dough while retaining their crunch.
Storage: Store in an airtight container at room temperature for up to 1 week.
Freezing: Refrigerate unbaked dough balls for up to 5 days, or freeze for up to 3 months. Bake from frozen, allowing a little extra time if needed.