Yield: Approx. 60 Cookies
These are my boyfriend’s favourite cookies! I don’t make them very often but when I do I have to stand guard over the cooling cookies so he doesn’t eat them all at once. Once cooled I like to drizzle a little white chocolate over the cookies to finish them off, however they are fantastic even without this step.
I prefer to chop my white chocolate rather than use chocolate chips. I find it makes the cookies chunky and the slivers of white chocolate that you get whilst chopping melt into the batter and make the cookies extremely more-ish. The same goes for chopping up the macadamia’s. If you’re allergic to nuts you can omit the macadamia’s, try substituting dried cherries or cranberries. They give the cookies a lovely tart note.
Feel free to also substitute milk chocolate chips and pecans for the white chocolate and macadamia, the recipe works well either way!
TIME:
- 20 mins Preparation + overnight for unsalted butter
- Overnight Chilling
- 12 mins Baking per Cookie Sheet
EQUIPMENT:
- Mixmaster w/ Paddle Beater Attachment
- Cookie Sheets w/ Silpat Mats (or Baking Paper)
- Kitchen Scales
- Measuring Spoons / Measuring Cup
- Chopping Board
- Sharp Knife
- Mixing Bowl
- Spatula / Rubber Scraper
- Wire Rack
- Glad Wrap
- Baking Paper
- Zip-lock bag
- Scissors
INGREDIENTS – Cookies:
Ingredient |
Note | Weight (Metric) | Weight (Imp.) | Volume |
Unsalted Butter | At Room Temperature | 250g | 8.8oz |
1 cup |
Caster Sugar |
Also known as Superfine Sugar | 220g | 7.7oz | 1 cup |
Dark Brown Sugar | 175g | 6.2oz |
1 cup |
|
Vanilla Extract |
2 tsp | |||
Salt |
½ tsp |
|||
Eggs |
2 | |||
Plain Flour | Also known as All Purpose Flour | 375g | 13.2oz |
2½ cup |
Baking Powder |
1 tsp | |||
White Chocolate | 300g | 10.6oz |
2 cups |
|
Macadamia’s |
220g | 7.7oz |
2 cups |
INGREDIENTS – Topping:
Ingredient |
Note | Weight (Metric) | Weight (Imp.) | Volume |
White Chocolate | 100g |
⅔ cups |
METHOD – Dough:
- Chop the white chocolate into 0.5cm chunks
- Roughly chop the macadamia’s
- In a bowl, combine the flour and baking powder together
- Using the electric mixer, cream the butter and sugar’s together until light and fluffy
- Scrap down the bowl down to ensure everything is mixed
- Add the vanilla and salt to the creamed butter mixture and beat until combined
- Scrap down the bowl down to ensure everything is mixed
- Add the eggs one at a time, making sure that the first egg is completely combined before adding the second
- Scrap down the bowl down to ensure everything is mixed
- Gradually add the flour mixture
- Stir in the chopped white chocolate and macadamia’s
- Cover with glad wrap and chill overnight in the refrigerator
- Pre-heat oven to 180°C / 350°F
- Line the cookie sheets with silpat mats or baking paper
- Roll tablespoon’s of the cookie mixture in the palms of your hands and place on the lined cookie sheets leaving 5cm between each ball of dough
- Make sure you put the mixture back into the refrigerator between rolling out the dough otherwise it will get too soft and the cookies will spread too much
- Bake for 12 minutes or until golden and crisp around the edges
- Remove from oven and let rest for 10 mins before moving cookies onto the wire rack to cool completely
- White chocolate chunks
- Chopped Macadamia’s
- Creamed butter, sugar’s, vanilla and salt
- Ready for the fridge
- Ready to bake!
METHOD – Topping:
- Once the cookies have completely cooled, melt the white chocolate in a heat proof bowl in the microwave
- Make sure you do this in no more than 1 min burst so you do burn the chocolate
- Place the cookies on a cooling rack or baking paper
- Pour the chocolate into a zip-lock bag and cut off the very tip of the bag
- Drizzle the chocolate over the cookies and leave to set
- Straight out of the oven
- Yes you can eat them whilst they are still warm and gooey!
The cookies will keep in an air tight container in a cool place for about a week
One of my many Favourites!
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My wife keeps asking my why I can’t lose weight. Just so you know.
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These are absolutely delicious! Thanks for bringing some in Richard!
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