These macadamia white chocolate cookies are soft in the middle and golden on the outside. Flavoured with a hint of cinnamon, this flavour combination is incredible!
How to bake macadamia white chocolate cookies
Baking cookies couldn’t be easier, it’s why they’re perfect to make with children or if you’re short on time. Just a few simple steps and you will have the most delicious, irresistible cookies! Here’s a quick overview of the recipe:
- Make the cinnamon cookie dough – my recipe uses melted butter, two types of sugar and an extra egg yolk for added richness and chewiness. This one-bowl method for the cookie dough will take no more than 5-10 mins, tops!
- Add the extras – once the dough is done, you’ll throw in the white chocolate chips and chopped macadamia nuts and fold them into the dough.
- Chill the dough – this step cannot be skipped! Cover the bowl with clingfilm and put in the fridge to chill for at least 4 hours or overnight. This will develop the flavours and improve the texture.
- Roll the dough into balls – use 2 tbsp per cookie ball, roll in the palm of your hand and place on the baking tray. DO NOT flatten!
- (under)Bake – 10-12 mins at 180°C is all these cookies need. You want the middle to be soft and underbaked and the outside edge slightly golden.
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Macadamia white chocolate cookie recipe (makes 10-12)
Ingredients
160g unsalted butter
100g caster sugar
150g light brown sugar
1 teaspoon vanilla extract
1 medium egg + 1 medium egg yolk, at room temperature
250g self-raising flour
2 teaspoons cinnamon
100g white chocolate chips
50g macadamia nuts, chopped
Method
Melt the butter in 20 second blasts in the microwave until it turns to liquid. Add the light brown and caster sugar and mix together. Add the vanilla extract, whole egg and egg yolk and mix together. Add the flour and cinnamon and fold together until the mixture forms a dough.
Now add the white chocolate chips and the chopped macadamia nuts to the cookie dough and fold together. Cover the bowl with clingfilm and put in the fridge to chill for a minimum of 4 hours, or overnight for best results.
Preheat oven to 180°C and line two baking trays with grease proof paper. Take the cookie dough out of the fridge and leave at room temperature for 10 minutes.
Take two heaped tablespoons of cookie dough and use your hands to it into a ball. Place on the baking tray. Repeat this step until all the cookie dough has been used up. Leave about 10cm between each cookie so they have enough room to spread out. I normally fit 4 cookie balls on each baking tray and bake them in batches.
Bake for 10-12 minutes, until the cookies are lightly browned on the edges and the middle is still soft. Cool for 5 minutes on the baking tray, then transfer to a cooling rack.