If I had to rank my favourite types of cookies, white chocolate and macadamia nut cookies would be way up there. Rich, nutty macadamias are the perfect match for creamy white chocolate. It's an addictive combination which results in ridiculously delicious cookies!
These cookies are crisp on the outside and chewy on the inside. They also keep well, but don't expect these to last long!
Ingredients in White Chocolate Macadamia Nut Cookies
- Unsalted butter: using unsalted butter allows you to control the saltiness of the cookies. You can also use salted butter however this may cut through the sweetness of the cookies.
- Substitute with margarine if desired
- Brown sugar: brown sugar dissolves easily into the butter and gives you a crisp, chewy cookie.
- Egg
- Vanilla: high-quality vanilla is essential to the flavour of the cookies.
- Self-raising flour: or you can use plain / all-purpose flour and add 2 teaspoons of baking powder.
- White chocolate: I like chopping up a block of white chocolate best. This gives you good chunks of chocolate through the cookie. You can also use white chocolate chips.
- Macadamia nuts: I use natural, unsalted macadamias.
How to Make White Chocolate Macadamia Nut Cookies
Making white chocolate macadamia nut cookies is super easy and a lot of fun! You don't need to be a pro baker or have any special skills to whip up a batch of these delish cookies.
All you need are a few simple ingredients, a mixing bowl, and a bit of enthusiasm. Whether you're a star chef in the kitchen or just starting out, this recipe is easy peasy and the cookies are guaranteed to turn out amazing.
There's just a few simple steps:
- Cream together the butter and sugar. Mix in the egg and vanilla.
- Stir in the flour, followed by the white chocolate chunks and the chopped macadamias.
- Roll out and bake until golden.
It's as simple as that!
Frequently Asked Questions
Why are my cookies hard or too crisp?
There could be a few reasons why your cookies are too hard. You may have overbaked the cookies because your oven is too hot or has hot spots. Reduce the temperature and/or the cooking time, and rotate the tray half way through cooking if your oven has hot-spots.
It may also be because you've added too much flour, causing the dough to become tough. Make sure to measure the flour using the spoon and knife method: scoop flour into your measuring cup until overflowing (without packing it down), then level out the top of the flour with the flat side of a butter knife.
Why are my cookies salty?
If you used salted macadamias or salted butter, your cookies may have a salty taste to them. Use unsalted macadamias and unsalted butter for the best result.
Why are my cookies really flat?
This usually indicates that the butter and sugar weren't properly creamed together, or that the butter was too hot or too cold when you used it. Your butter needs to be at room temperature (soft) when using it can be whipped into a light and airy mixture.
Storage
These cookies keep very well, although I doubt they'll last that long! You can keep these cookies un-refrigerated in an airtight container for up to 10 days.
To freeze the cookie dough, wrap tightly in clingwrap and place in a zip-loc or freezer bag. Defrost at room temperature for 6 hours or overnight and bake as normal.
Variations
This cookie dough is very good to change up and add your favourite flavours into. Why not try:
- Using milk or dark chocolate, or a combination
- Adding caramel bits into the dough
- Changing the macadamias for your favourite type of nut
- Dipping the baked cookies in chocolate or drizzling with chocolate
The possibilities are endless!
White Chocolate Macadamia Nut Cookies
The dreamy combination of macadamia nuts and white chocolate is perfect in these soft and chewy white chocolate macadamia nut cookies. These cookies are quick to make and use just a few simple ingredients.
Ingredients
- 125 g (4.5 oz / ½ cup) unsalted butter, softened
- 1 cup brown sugar, lightly packed
- 1 egg
- 1 teaspoon vanilla essence
- 1 ½ cups self-raising flour
- 200 g (7 oz) block of white chocolate, roughly chopped
- 1 cup macadamia nuts, roughly chopped
Instructions
- Preheat the oven to 180°C (355°F). Grease and line two large baking trays with baking paper.
- In the large mixing bowl of an electric mixer (or using a hand mixer), cream together butter and sugar until pale and fluffy. Add egg and vanilla essence and beat until well combined.
- Add flour and stir until a soft dough comes together. Add chopped white chocolate and macadamias and stir until well combined.
- Roll 1 small tablespoon of mixture into a ball and place onto the prepared tray. Flatten slightly. Repeat with remaining dough, leaving a 3 cm (1 inch) gap between the cookies to allow for spreading.
- Bake for 10-13 minutes or until slightly golden around the edges. Do not over-cook or else the cookies will be crispy! Allow to cool on the tray for 10 minutes before transferring to a wire rack to cool completely.
Notes
Storage
- You can keep these cookies un-refrigerated in an airtight container for up to 10 days.
- To freeze the cookie dough, wrap tightly in clingwrap and place in a zip-loc or freezer bag. Defrost at room temperature for 6 hours or overnight and bake as normal.
Substitutions
- Chocolate: you can substitute the 200 g block of white chocolate for 200 g (7 oz / 1 heaped cup) of white chocolate chips. You can also use milk or dark chocolate for a different flavour.
- Flour: you can substitute 1 ½ cups of self-raising flour with 1 ½ cups of plain flour combined with 3 teaspoon of baking powder.
Nutrition Information:
Serving Size: 1 CookieAmount Per Serving: Calories: 190Total Fat: 11.6gSaturated Fat: 5.3gTrans Fat: 0gUnsaturated Fat: 3.5gCholesterol: 7.8mgSodium: 48.8mgCarbohydrates: 20gFiber: 0.7gSugar: 13.9gProtein: 2g
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