While everyone’s been craving all the cookie, banana bread comfort baking, I have to admit we’ve been using quarantining as an excuse to eat a little extra fancy at home. At the same time on storing up on the pasta, frozen food essentials, my husband thought it was *super* important to make sure we were stocked up on macadamia nuts and white chocolate so that I could make cookies for him. Which I can’t say I’m sad about. BUT in order to not sacrifice any macadamia nuts to a sub standard cookie I first had to find my perfect cookie recipe. I’ve been on and off testing cookies over the past year whenever a cookie craving came around, but now I had incentive to get serious. Somewhere under 10 batches of cookies later I have found my pretty perfect cookie recipe. It has just the right amount of spread, while still having the right amount of chewy thickness that I believe every cookie should have. If (no judgement) you haven’t stocked up on macadamia nuts as an essential store cupboard ingredient, then you can simply substitute any chocolate or other ingredients you like to put in your cookies.
Small/large batching!
I’ve given you the recipe for half a full batch here which makes about 12 cookies. If you want to super small batch it, you can just half all the ingredients which I’ve put in grams to make it easy for ya. To small batch the egg, you can easily whisk an egg up and add 25g of egg and keep the rest for any other small batch baking, or if you wanna be lazy go ahead and add the whole egg. I haven’t tested this, but extra egg in cookies is not usually a bad thing. If you on the other hand have alll the family at home and need the full 24 cookies, or simply want a good freezer stash, just double it!
Macadamia White Chocolate Cookie
- Yield: 12 cookies 1x
Ingredients
175g / 1 cup + 3 tbsps all purpose flour
113g / 1/2 cup unsalted butter
125g / 2/3 cup brown sugar
50g / 1/4 cup granulated sugar
1 egg
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt
1 tsp vanilla
75g / 1/2 cup macadamia nuts, roughly chopped
75g white chocolate, roughly chopped
Instructions
Whisk flour, baking soda, baking powder and salt in a bowl and set aside.
Melt butter in a pan on a low heat until it’s all melted. Transfer butter to a large bowl, add both sugars and whisk till it is all incorporated.
Add the eggs and vanilla and beat till the mix is smooth.
Fold in the dry ingredients until there are no dry flours bits left.
Fold in the nuts and white chocolate.
At this point refrigerate the dough – you can do this for as little as an hour, but it is best to leave it overnight, and can be left for 3 days. Cover with wrap.
To Bake:
Preheat oven to 350F. Line a cookie sheet with baking paper.
Remove the dough from the fridge and allow to come to a scoopable temperature. If too hard, leave longer. Using an ice cream scoop, scoop balls of cookie dough and place on the baking sheet a couple of inches apart for enough room to spread. Or you can roll the dough into balls.
Bake for 16-18 minutes. About halfway remove the tray and give it a firm bang on your work surface, this helps produced the ripples which adds texture to your cookie. You can do this every couple of minutes to get it more rippled. Rotate the sheet when you put it back in the oven. Bake till the edges just turn golden brown and the center is still slightly doughy.
