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Delicious, chocolatey, nutty and heavenly white chocolate and macadamia cookies!
So this may be a new thing… there is nothing involving macadamia nuts on my blog yet… and I don’t know how?! I love macadamias! I love using them all the time as I love to eat them but I’ve never actually published a recipe with them in!
I thought it was high time that changed because I had a craving for white chocolate macadamia nut cookies and I have had so many requests for them that I thought it was about time! I am in love with this recipe, and I know you all will be too!
Macadamia nuts are quite a creamy and buttery like nut that just goes so well with baking – I do think white chocolate and macadamia together is one of the best combinations on this planet as well. Don’t get me wrong though, milk and dark chocolate does work too.
White chocolate and raspberry, white chocolate and pistachio, white chocolate and caramel… white chocolate and macadamia. They give a delightful crunch to a cookie, whilst the gooey texture comes from the white chocolate.
These cookies have the same base as my other cookie recipes because I just adore the dough – they are super simple to make, and have the best results every time! You honestly can’t go wrong with them.
The base mixture of butter and sugar beaten together, with egg and vanilla, and then flour, cornflour, bicarb, salt, white chocolate and macadamias and you have the best cookie dough ever! Genuinely, so insanely easy.
As always, I would desperately recommend to use the cornflour in the cookies (cornflour also known as cornstarch in other places) because it creates a softer, more lovely and perfect cookie texture!
These cookies are not NYC style, but they can easily be made so – add in 1.5tsps of baking powder, split the dough between eight, and bake for 11-13 minutes at 180 fan/200c (after chilling the dough for 30 minutes in the freezer, or an hour in the fridge).
For these, I use a 5cm scoop to portion the cookies and it works perfectly – it makes 16 cookies, and they are the perfect size of cookie at the end of the bake! They are basically half size NYC Cookies and that is what I am after with this bake.
If you want to swap the bake up a bit you can of course use other nuts such as pistachio, walnuts, hazelnuts, pecans etc – and the chocolate can be swapped for chunks, chopped or chips of milk or dark instead of white! It’s up to you!
White Chocolate Macadamia Cookies!
- 125 g Unsalted butter/stork
- 175 g Light brown sugar
- 1 Large/Medium Egg
- 1 tsp Vanilla extract (optional)
- 275 g Plain flour
- 1 tbsp Cornflour
- 1/2 tsp Bicarbonate of soda
- 1/2 tsp Sea salt
- 150 g White chocolate chips
- 150 g Macadamia nuts (chopped)
- Preheat your oven to 180C Fan, or 200C regular, and line two-three trays with parchment paper.
- Add the unsalted butter and sugars to a bowl and beat until creamy.
- Add in the egg and vanilla extract and beat again.
- Add in the plain flour, cornflour, bicarbonate of soda, and salt and beat until a cookie dough is formed.
- Add in the chocolate chips, chopped macadmia nuts and beat until they are distributed well!
- Scoop the cookies using a 5cm scoop onto lined trays (I do max 6 per tray), and bake in the oven for 10 minutes!
- Remove the trays from the oven and leave the cookies to cool for 10 minutes before cooling fully on a wire rack!
- These are best eaten on the day of baking, but can be revived by microwaving for 15-30 seconds, or putting into a hot oven for 2-3 minutes!
- You can freeze the raw cookie dough easily, and bake from frozen if you don't want to bake the entire batch!
- Once baked, these will last for 4-5+ days!
- You can use chocolate bars chopped up instead of chocolate chips, just make sure the chunks aren't too big!
- I use this white chocolate in my baking!
Find my other Recipes on my Recipes Page!
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