300 g plain flour (type 405)
1 tsp baking powder
½ tsp baking soda
1 pinch of salt
150 g light brown sugar
100 g caster sugar
150 g unsalted butter
2 tsp Taylor & Colledge Vanilla-Paste
1 medium egg + 1 medium egg yolk
170 g white chocolate chunks
150 g macadamia nuts, salted and chopped
Step 1: For your white chocolate macadamia cookies: in a small bowl, combine flour, baking powder, baking soda and salt.
Step 2: In a large bowl or stand mixer, cream the butter and sugars until light and fluffy. Add the egg, egg yolk and vanilla paste and beat until combined.
Step 3: Add the flour mixture, whisking until just combined. Fold in white chocolate chunks and macadamia nuts. Cover and chill the dough for at least 2 hours but can be kept in the fridge for upto 24 hours.
Step 4: Preheat oven to 180°C/160°C fan/Gas mark 4 and line 2 large baking trays.
Step 5: Scoop 2 tablespoons of chilled cookie dough and roll into a ball and slightly flatten with your hands. Place on the prepared baking trays spaced a couple of cm apart as the cookies will spread when baked.
Step 6: Bake for 12-14 minutes until the edges of the cookies are golden brown and the middle is still soft. Make sure not to overbake. Allow the cookies to cool completely before removing from the baking tray.
- Prep Time: 18 min.
- Cooling Time: 120 min.
- Cook Time: 12 min.