These White Chocolate and Macadamia Cookies are one of the best cookies ever! Everyone who has had them loves them! They are lovely and crunchy and go down well with a hot cuppa. This is one recipe that you just have to try.
I have to say, I have never seen cookies disappear so fast or have I been asked so much to make them again.
If you enjoy soft cookies, then bake these cookies for only around 15 minutes until they are just starting to turn a lightly toasted colour though, if you are like us and enjoy a good, crunchy biscuit, then cook them for a bit longer, up to another 5 minutes, keeping an eye on them so they don’t burn.
White Chocolate and Macadamia Cookies
Ingredients
- 2 cups (250g) self-raising flour
- 170 g butter, melted
- 1 cup (185g) brown sugar, firmly packed
- ½ cup (110g) white sugar
- 1 TSBP vanilla essence
- 1 egg
- 1 egg yolk
- 1 cup white chocolate chips
- 1 cup macadamia nuts, roughly chopped
Instructions
- Preheat the oven to 180˚C.
- Line two cookie trays with baking paper.
- Sift the flour and set aside.
- In another bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy.
- Mix in the sifted flour until just blended.
- Stir in the chocolate chips and nuts by hand using a wooden spoon.
- Drop big, round TBSP of the dough onto the prepared cookie trays, making sure to leave plenty of room for spreading.
- Bake for 15 minutes in the preheated oven, until the edges are lightly toasted. If you like your cookies crunchy, you can bake a little longer.
- Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
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