CHRISTINE CAPENDALE
CHRISTINE CAPENDALE
CHRISTINE CAPENDALE

Macadamia and White Chocolate Cookies

  • Overview
  • Ingredients
    11 items
  • Directions

MACADAMIA & WHITE CHOCOLATE COOKIES 🍪✨
Crispy on the outside, soft and gooey on the inside – the perfect weekend spoil. Bake a batch, pour some coffee, and enjoy pure cookie bliss.

220 g   butter (room temp)

250 g   soft brown sugar

50 g     castor sugar

5 ml     vanilla extract or use vanilla seeds of one pod

1          egg and 2 egg yolks

170 g   cake flour

140 g   oats, blitzed (must be quite fine in texture)

5 ml     bicarbonate of soda

2,5 ml  salt

120 g   macadamia nuts, chopped

200 g   white chocolate chips

            Maldon salt for sprinkling (optional)

 

  • Place 130 g of the butter into a saucepan and heat gently until browned, stir all the time and do not burn the butter
  • Add the rest of the butter, sugars and vanilla in your stand mixer and mix to combine. Add the warm browned butter and mix
  • Add the eggs and mix well
  • Add the rest of the ingredients and mix well to combine (do not overmix)
  • Rest dough and allow to get cold in the fridge (can also stay in fridge for a few days before baking)
  • Preheat Oven to 180°C
  • Scoop 55 g balls of the cookie dough and roll into a ball
  • Line a large baking tray with baking paper and bake the cookies (allow for the cookie dough to spread) for 7 minutes, rotate the tray and bake for another 4-5 minutes.
  • Cool before removing from the baking tray

NOTE:  Dough can be made, rolled into balls and left in fridge for up to 3 days