White Chocolate & Macadamia Nut Cookies – these cookies are big, chunky and chocked full of flavour. They are the perfect ‘dunking’ accompaniment to a Sunday afternoon coffee.
This weekend, Damien and I were lucky enough to escape to the country to attend a work event and gorge ourselves on delectable foods, as well as delight our senses with stunning mountain views and fresh air. If you don’t know what I’m talking about, make sure to check out the Fuelling Street Instagram page for some pics.
So, after a two-hour drive back to the city, we were in need of something sweet to go with a coffee. By the time we arrived home we were both tired and wanting to sleep. Normally, I am all for a ‘nana’ nap but when it’s three in the afternoon, I’m either going to stay asleep for the night or wake up in a couple of hours and not be able to get back to sleep until the wee hours of the morning.
Sometimes me think, what is a friend? and then me say, Friend, someone to share last cookie with ~ Cookie Monster
With that in mind, I decided to occupy myself and bake up a big batch of cookies! I mean, what else do you do, right?
These cookies are easy to make and fill up the bikkie tin really quickly due to their size, yet they are so light and fluffy on the inside and bursting with flavour….mmmm, cookie.
What do you do, to assist in staying awake when it’s too early to sleep?
White Chocolate & Macadamia Nut Cookies
Ingredients
- 250 gram unsalted butter at room temperature
- 1 cup brown sugar firmly packed
- 1/2 cup white sugar
- 2 teaspoons vanilla extract
- 2 eggs
- 2 1/2 cups plain flour sifted
- 1 teaspoon baking powder
- 3/4 cup macadamia nuts chopped
- 180 grams white chocolate chopped
Instructions
-
Preheat oven 180°C/350°F and line a couple of cookie sheet trays with baking paper.
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In a large mixing bowl, use an electric mixer to cream the butter, the white and brown sugars and vanilla until light and fluffy. Stop to scrape down the sides as required.
-
Add one of the eggs and beat until combined.
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Add the other egg and continue to beat until combined.
-
Add the flour, baking powder, nuts and chocolate to the mixing bowl.
-
Fold the dry ingredients through the creamed butter with either a wooden or metal spoon.
-
Spoon the cookie mixture on to your baking trays and flatten slightly.
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Bake the trays separately in the centre of the oven for 13-15 minutes or until golden and firm to touch.
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Remove from the oven and let cool on the tray for approximately 5 minutes, then transfer to a wire rack to cool completely.
Recipe Notes
- You can use chocolate chips if you prefer.
If you want to make your own cookies, see below to find out how.
— 001 —
Preheat your oven to 180°C or 350°F and line a couple of cookie sheet trays with baking paper.
— 002 —
In a large mixing bowl, use an electric mixer to cream the butter, the white and brown sugars and vanilla until light and fluffy. Stop to scrape down the sides of the bowl as required.
— 003 —
Add one of the eggs and beat until combined.
— 004 —
Add the other egg and continue to beat until combined.
— 005 —
Add the flour, baking powder, nuts and chocolate to the mixing bowl.
— 006 —
Fold the dry ingredients through the creamed butter with either a wooden or metal spoon.
— 007 —
Spoon the cookie mixture on to your baking trays and flatten slightly. I used a soup spoon as a guide.
— 008 —
Bake the trays separately in the centre of the oven for 13 – 15 minutes or until golden and firm to touch.
— 009 —
Remove from the oven and let cool on the tray for approximately 5 minutes, then transfer to a wire rack to cool completely.
Storage:-
- Store in an air-tight container for 2 – 3 weeks at room temperature.
Have you tried this recipe? If so, we would love to hear your comments below or #fuellingstreet for pics.
[yumprint-recipe id=’21’]
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