One bowl macadamia and white choc chunk cookies
Macadamia and white chocolate are a perfectly matched flavour combo and are a well-loved, favourite cookie. This one bowl biscuit recipe creates the perfect balance of sweet and salty, with a chewy centre and crisp edges. They will quickly become your repertoire cookie!
SERVINGS
24 cookies
COURSE
- Snack
PERFECT FOR
- Quick and Easy
PREFERENCE
SKILL LEVEL
Easy
INGREDIENTS
- 250 g butter melted
- 1 cup caster sugar (220g)
- 1½ cups lightly packed brown sugar (240g)
- 1 egg
- 1 egg yolk
- 2 cups plain flour 300g
- 1 tsp bicarb soda
- 2 cups macadamia nuts we used roasted salted (see tip)
- 200 g white chocolate cut into chuncks
INSTRUCTIONS
-
Combine the butter, caster sugar and brown sugar in a mixing bowl. Use a whisk to mix until mixture is lump free.
-
Add egg and egg yolk, whisk until well combined. Sift the flour and bicarbonate of soda together over the butter mixture. Gently fold with a spatula until almost combined. Fold in the macadamia nuts and chocolate. Cover and refrigerate for 30 minutes, or if it’s a hot day 1-2 hours.
-
Preheat oven to 170°C fan forced. Line 4 baking trays with baking paper. Use an ice cream scoop to scoop the dough onto the trays, allowing plenty of room between each for spreading. Bake 1 tray at a time, for 12-15 minutes, until the edges are light golden. Set aside on tray for 10 minutes then transfer to rack to cool.
Notes:
- Tip you can use roasted unsalted, raw or honey macadamia for this recipe (although the salt balances out the sweetness from white chocolate perfectly).
- Tip Baking 1 tray at a time gives a more uniform ‘round’ cookie. If you are short on time, bake 2 trays at a time, switching the trays around after 8 minutes.
NUTRITION
