About this recipe:These cookies are special because, they not only have two types of chocolate chips in them, they also have the additional crunch from the macadamia nuts. If you think that 48 cookies is too much, you can freeze the portioned out uncooked cookie dough on the baking trays until frozen. Once frozen, store in a container in the freezer. When you want fresh cookies, cook directly from frozen, simply add 2-3 minutes to the cooking time.
Makes: 48 cookies
280g plain flour
1 teaspoon bicarbonate of soda
1 teaspoon salt
225g unsalted butter, softened
110g dark brown soft sugar
150g caster sugar
1 1/2 teaspoons vanilla extract
170g white chocolate chips
170g plain chocolate chips
135g dry roasted macadamia nuts, roughly chopped
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Method Prep:15min › Cook:12min › Ready in:27min
Preheat the oven to 190 C / Gas 5. Sieve the flour, bicarbonate of soda and salt into a bowl; set aside.
In a medium bowl, cream together the butter and sugars until smooth. Beat in the eggs one at a time then stir in the vanilla. Gradually blend in the sieved ingredients. Mix in the white chocolate and plain chocolate chips and macadamia nuts. Drop by rounded tablespoonfuls onto ungreased baking trays.
Bake for 8 to 10 minutes in the preheated oven or until golden brown. Allow cookies to cool on baking tray for 5 minutes before removing to a wire rack to cool completely.
If you have a small ice cream scoop, use that for portioning.