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White Chocolate Macadamia Nut Cookies
The star of this recipe is the white chocolate. When the cookies are baked, the white chocolate oozes into the cookie, creating a wonderfully rich treat. The crunch of the macadamia nuts makes these cookies absolutely perfect.
Ingredients
Makes: 24 cookies
- 115g unsalted butter
- 150g caster sugar
- 1 egg
- 1 teaspoon vanilla extract
- 150g plain flour
- 1/2 teaspoon bicarbonate of soda
- 1/2 teaspoon salt
- 225g white chocolate, chopped
- 185g macadamia nuts, chopped
Method
Prep:15min ›
Cook:8min ›
Ready in:23min
- Preheat oven to 190 C / Gas 5.
- In a medium bowl, cream together the butter and sugar. Stir in the egg and vanilla. Combine the flour, bicarbonate of soda and salt, stir into the creamed mixture. Finally, stir in the white chocolate and nuts. Drop cookies by heaping teaspoonfuls onto an ungreased baking trays, about 5cm apart.
- Bake for 8 to 10 minutes in the preheated oven, until lightly browned. Cool on wire racks. When cool, store in an airtight container.
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Reviews & ratings
Average global rating:
(676)
Reviews in English (523)
Altered ingredient amounts. I CHANGED THE AMOUNT OF CASTER SUGAR TO 100G ANG ADDED 50G OF DEMERARA SUGAR AND INSTEAD OF MAKING 24 SMALL COOKIES I MADE 12 LARGE WHICH MY KIDS SAID THEY RESEMBLED SUBWAY COOKIES - 06 Oct 2010
i find this recipe was really easy to do and it testa really nice - 11 Jul 2013
These cookies were great! I didn't change a thing, and they were just perfect. I got about 36 average-sized cookies out of this recipe, and each one was delectable. I have tried other recipes which include brown sugar, and have determined that brown sugar has too bold a flavor for the delicate white chocolate and macadamia nuts. Trust me-- this recipe is absolutely fabulous. UPDATE: My husband and I love these cookies so much that we make the dough, freeze the uncooked dough balls on a cookie sheet, put them in a zip-lock bag, and keep a supply handy at all times. Whenever we crave them, we'll pop a few out of the bag and bake at 350 for about 15-18 minutes. Awesome. - 02 Jan 2005 (Review from Allrecipes US | Canada)