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.
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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)