White Chocolate and Macadamia Cookie Recipe

Preparation time: about 35 minutes (excludes baking time)

Yields approximately 24 cookies (6cm diameter)

For accuracy, we use digital scales to weigh our ingredients. We have included volume measurements in Australian Standard cups (250ml) and spoons (20ml tablespoon, 5ml teaspoon).

125g butter, softened (if using unsalted butter, add 1/4 teaspoon salt with the butter)
8g (1 teaspoon) vanilla extract
55g (1/4 cup) caster sugar
80g (1/3 cup, very firmly packed) brown sugar
1 large egg (we use eggs with a minimum weight of 59g)
75g (1/2 cup) self-raising flour
150g (1 cup) plain flour
125g (3/4 cup) white chocolate chopped in small chunks
100g (2/3 cup) roughly chopped macadamia nuts

Preheat oven to 170 degrees Celsius (150 degrees Celsius fan-forced).

We prefer to bake the cookies one tray at a time, with the tray positioned in the middle of the oven. If you will be baking two trays of cookies at a time, swap and rotate the positions of the trays halfway through the baking time. This will allow the cookies to bake more evenly. You may also need to extend the baking time by a couple of minutes.

Line one or two large baking trays with non-stick baking paper.

Using an electric mixer or electric hand-held beaters on low speed, beat the butter and vanilla in a large bowl until creamy (about two minutes).

Add the caster sugar and brown sugar to the bowl.

Beat on medium speed, stopping the machine once or twice during beating to scrape down the side and base of the bowl with a spatula. Beat until the mixture is creamy (about three minutes).

Add the egg and beat until well combined (about one minute).

Sift the self-raising and plain flours over the butter mixture. Add the chocolate and macadamia nuts.

Mix on very low speed or stir with a large spoon until the flour is just incorporated.

Portion dough by rolling heaped teaspoons into balls or use a 25ml cookie scoop. Place dough portions at least 5cm apart on tray.

Press the dough portions with a fork to flatten slightly.


Bake for about 14 - 18 minutes, or until the cookies are light golden but still soft when lightly pressed in the centre (they will firm up on cooling). The longer the baking time the crunchier the cookies will be once cooled. If you are baking two trays of cookies at the same time, swap the tray positions halfway through the baking time so that the cookies bake evenly.

Leave cookies to cool on the tray for about five minutes.

Transfer to a wire rack to cool completely.

Once the cookies have cooled to room temperature, store them in an airtight container. © www.exclusivelyfood.com.au