About this recipe:A rich, buttery chocolate chip cookie that's loaded with chunks of white chocolate and macademia nuts.
Makes: 4 dozen
225g butter, softened
165g light soft brown sugar
100g caster sugar
1/2 teaspoon vanilla extract
1/2 teaspoon almond flavouring
300g plain flour
1 teaspoon bicarbonate of soda
1/2 teaspoon salt
130g coarsely chopped macadamia nuts
180g coarsely chopped white chocolate
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:15min › Cook:10min › Ready in:25min
Preheat oven to 180 degrees C / Gas mark 4.
In a large bowl, cream together the butter, brown sugar, and caster sugar until smooth. Beat in the eggs, one at a time, then stir in the vanilla and almond flavourings. Combine the flour, bicarbonate of soda and salt; gradually stir into the creamed mixture. Mix in the macadamia nuts and white chocolate. Drop dough by teaspoonfuls onto ungreased baking trays.
Bake for 10 minutes in the preheated oven, or until golden brown.
Replaced the almond essence with extra vanilla, but absolutely gorgeous - especially straight out of the oven. Freeze in balls to cook direct from frozen for 15 minutes = instant homemade cookie gratification! - 12 Jan 2013
Not my favourite ever cookie recipe, but decent. Leave the batter to stand for a while otherwise it's too soft to properly shape into balls and they spread too much. I think if I made it again I would add an extra 50g of flour. - 27 Oct 2013