This is one of my favorite combinations, if not my favorite. White chocolate and macadamia nuts. They should marry really, that’s how good they are together.
If only macadamia weren’t so expensive, the price is crazy! But worth it once in a while, so better make something good of them! I think they have the highest fat content among the nuts, about 70%, that’s probably why they are so good.
I went crazy for white chocolate and macadamia cookies when I tried one, big, soft, sweet and delicious one in Dubai last year. We were walking around in their biggest shopping center and I was already stuffed, but when I saw this cookie stall I had to stop and get one. There were many different flavors and they all looked delicious but the one that caught my eye the most was, well you already know which one. It was really big, like 3 cookies in 1 and it was a little under-baked (on purpose of course), so it was very soft, ah, it was perfect, except maybe I would like at least the edges to be a little more crisp.
Here is the picture of the cookie stall.
So I tried to come as close as possible to that cookie. And I am very pleased with this recipe, it makes delicious, soft cookies with a crunch. Quick and easy to make.
(makes about 25 cookies)
230 g room temperature butter
100 g sugar
200 g brown sugar
1 1/2 tsp vanilla extract
350 g flour
1 1/4 baking soda
1/2 tsp salt
150 g macadamia nuts
200 g chopped white chocolate/choc chips
Preheat the oven to 190°C. In a bowl combine flour, salt and baking soda. In another bowl mix together butter and both sugars until light and fluffy. Add the egg and vanilla extract, beat for 1 min. With the mixer on slow speed, start adding flour and mix just until it is incorporated and you can’t see any dry bits. Now add in macadamia nuts and white chocolate then blitz the mixer for 3 seconds so that the pieces are evenly distributed.
Line a baking sheet with parchment paper. Take a tablespoon of the dough and form balls with it, place them on a baking sheet about 3 cm apart. Bake for about 12 min and transfer them to a cooling rack. If you want really soft cookies, bake them for 10-11 min (they will hardly have any color on them and will seem too soft, but when they cool down they will be just right). Baking time also depends on how big you make your cookies but basically they are baked when they develop a slightly golden color on them.