Ingredients
- 180 grams butter
- 75 grams sugar
- 75 grams brown sugar
- ⅛ teaspoon salt
- 2 egg yolks
- 1 teaspoon vanilla extract
- 220 grams flour
- 80 grams rice flour
- ½ teaspoon baking powder
- 100 grams macadamia nuts, roughly chopped
- 125 grams white chocolate, chopped
Instructions
Preparing the Cookie Batter
- Add the butter, salt and sugars to the bowl of an electric mixer. Beat on high until the butter and sugar is thoroughly creamed together.
- Add in the egg yolks and vanilla extract. Beat for a further minute, until smooth.
- Add the flour, rice flour and baking powder. Beat until the flour is incorporated.
- Add the macadamia nuts and white chocolate then mix through.
- Shape the mixture into a 30cm long log and then roll up in baking paper. Twist the ends and refrigerate for at least 2 hours.
Baking the Cookies
- Preheat the oven to 170 °C. Line 2 trays with baking paper.
- Unwrap the log. Using a sharp knife, slice the log into approximately 2cm thick slices.
- Divide the cookies between the trays and bake for 10 minutes.
- Reduce the oven temperature to 150 °C and bake the cookies for a further 15 minutes.
- Cool the cookies fully on the trays before serving.
There’s something irresistible about the combination of creamy white chocolate and rich, buttery macadamia nuts in a cookie. These white chocolate macadamia cookies take a classic flavor pairing and elevate it with a soft, melt-in-your-mouth texture. This recipe will guide you through making them from scratch, so let’s dive into the process step by step.
Preparing the Cookie Dough
Start by creaming together the butter, both sugars, and a pinch of salt in an electric mixer until the mixture is light and fluffy. Once that’s well combined, add in the egg yolks and vanilla extract, continuing to beat the mixture until smooth. Next, mix in the flour, rice flour, and baking powder until everything is fully incorporated. Finally, fold in the roughly chopped macadamia nuts and white chocolate, ensuring they are evenly distributed throughout the dough. Their combination brings a wonderful contrast of textures—soft and sweet white chocolate balanced by the crunch of the macadamia nuts.
Keep the macadamia nuts as fairly large pieces when you chop them. You want fairly big pieces to help them shine as the star of the recipe..
Shaping and Chilling the Dough
With the dough ready, shape it into a 30cm long log. Roll it up in baking paper, twisting the ends to secure it, and place it in the refrigerator. Let the dough chill for at least two hours. This step is essential because chilling the dough for at least two hours solidifies the butter which will help the cookies hold their shape when baked. Once chilled, preheat your oven to 170°C and line two baking trays with parchment paper.
You can make smaller cookies following the same recipe. For smaller cookies you will need to reduce the cooking time, so they don’t burn. The cookies don’t spread very much when baked.
Baking the Macadamia Cookies to Perfection
Unwrap the dough and slice it into 2cm thick rounds using a sharp knife. Arrange the cookie slices on the prepared trays, ensuring there’s space between them.
Bake the cookies in the preheated oven for 10 minutes, then reduce the heat to 150°C and bake for an additional 15 minutes. Allow the cookies to cool on the trays before serving to ensure they firm up perfectly.
With just a little effort, you’ll have a batch of irresistible white chocolate macadamia cookies, ready to enjoy with friends or family!
Tips for Success
- Chill the dough: Don’t skip the chilling step! It helps the cookies keep their shape and prevents them from spreading too much in the oven.
- Use room temperature butter: Softened butter will cream more easily with the sugar, giving your cookies a light and fluffy texture.
- Roughly chop the macadamia nuts and chocolate: This ensures there are nice big chunks in every bite, without making the dough too crumbly.
- Add a touch of sea salt: If you love the balance of sweet and salty, sprinkle a pinch of flaky sea salt on top of the cookies right before baking. It enhances the flavor of the white chocolate and nuts.
- Slice evenly: When cutting the cookie dough log, try to make the slices as even as possible to ensure they all bake at the same rate.
- Don’t overbake: The cookies should be slightly soft in the center when you take them out of the oven. They will continue to firm up as they cool, ensuring a chewy, tender texture.
