Recipe: Classic Cookies with White Chocolate and Macadamia

I usually wouldn’t bother posting a recipe you could find in 6 million other places on the internet, but this recipe is almost foolproof, and you can substitute the chocolate and nuts for just about any other nut or yummy thing you wanna chuck in. I’ve adapted it for UK cooks, and it’s easily doubled for a bumper sized batch. Enjoy!

White Chocolate and Macadamia Cookies
(makes 15-24)

150g SR Flour
1/2 Tsp Baking Powder
1 large egg
Pinch of Salt
85g Butter
85g Golden caster sugar
45g Light brown soft sugar
1/2 Tsp Vanilla essense
100g White chocolate chips
100g Macadamia nuts (roughly chopped)

Preheat your oven to 180C (350F).

In one bowl, sift your flour, baking powder and salt together. In a second bowl, cream your butter, both sugars and vanilla essense together thoroughly until smooth. Then beat in your egg, again until the batter is smooth. Next, gradually add your dry flour mix, beating well as you go.

You can use chocolate chips, or just grab a regular bar of chocolate and chop it up. Also, a cheat’s way of chopping nuts is to pop them in a sandwich bag and wallop them with a rolling pin. It’s easy, low mess, and give you lovely rough chunks of nut in your cookies. However you prepare your additional yummies, add them to the batter now and give it a good stir with a big spoon.

Now, spoon out your dough onto a sheet of clingfilm, wrap it up tight, and pop it in the fridge for a good 15 minutes. Wander off, have a cuppa. Then line a baking sheet with greaseproof paper, and between your hands, roll chunks of dough into balls and space them a good 2″ apart (these babies really spread!). I like to make them about ping-pong ball sized, but there’s a wide margin of error either way – it just depends how big you like your cookies!

Bake on the top shelf of the oven for 8-10 minutes, until the outside of the cookies are just starting to brown (the middle should still be soft). If you like your cookies crunchy all the way through, pop them onto a wire tray to cool for a good 30 minutes before storing them, but if you like them soft and chewy, cool them for 2-3 minutes only, and then put them into an airtight container lined with a piece of paper towel.

NB: I have done a few variations on this recipe; dark chocolate and hazelnut works very well (especially if you replace about 25g of the flour with cocoa powder), as does rolled oats and walnut, though I would advise using only 40-50g of rolled oats, as too much will dry out the cookie dough.


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