This cookie recipe is absolutely delicious! It is soft and chewy on the inside and crunchy on the outside, made all the more perfect with the addition of White Chocolate & Macadamia.
I have wanted to make a cookie to replicate the ones I find in Subway and Wild Bean etc, I absolutely love this flavour combination and was delighted when it worked out perfectly!
There are a few tips to getting a perfect cookie, one of them is to chill the cookie dough, what this does is solidify the fat in the cookie again, meaning that as the cookie bakes, the fat takes longer to melt leaving you with a more dense cookie and prevents it from spreading all over the tray! The other tip for these cookies in particular is to cook them for just the right amount of time, this means that you take them from the oven as they are just golden, around 13 minutes, this ensures that the inside remains soft and the outside, upon standing, will crisp up. If you like a crunchier cookie then simply cook for 15 minutes or longer! Remember cookies crisp up and harden upon standing so no need for them to harden in the oven 🙂
The recipe base I have used may be familiar to some of my regular readers, it is my Best Ever Chewy Chocolate Chip Cookie Recipe, so I am now excited to try it with a lot more combinations and share these with you too.
One disclaimer……Macadamia Nuts are expensive. You can use the amount I recommend here or halve them if it works out cheaper for you. You can cut them finer or leave them chunkier as I have done here. But there is no getting around it – they are an expensive little nut! So definitely a treat having these for afternoon tea today. I simply used white chocolate buttons today but for added deliciousness roughly chop up a cup of your favourite block of white chocolate, it will make the cookies even better than cooking chocolate does!
So without further ado, here is the recipe.
- 170g Butter, Melted
- 1 Cup Brown Sugar (packed)
- ½ Cup White Sugar
- 1 Tablespoon Vanilla Extract
- 1 Egg
- 1 Egg yolk
- 2 Cups Plain White Flour
- ½ teaspoon Baking Soda
- ½ teaspoon Salt
- 1 Cup White Chocolate (buttons, melts, drops, chips or roughly chopped whole block)
- 1 Cup Macadamia Nuts (roughly chopped)
- Preheat Oven to 165C (330F) You may not need to preheat the oven until a later time as this mixture needs to chill first.
- Line 1-2 baking trays with baking paper (I spray trays first with cooking spray, this allows the paper to stick)
- Roughly Chop the White Chocolate and Macadamias and set aside.
- In a small bowl add the flour, baking soda & salt, combine well and set aside.
- In a food mixer add the melted butter, brown sugar and white sugar and beat until the colour begins to change to a lighter colour, approx 3 minutes
- In a small cup combine the 1 egg, 1 egg yolk and vanilla, add this to the butter mixture and continue to beat for a further 2-3 minutes until the mixture becomes pale and creamy.
- Add the flour mixture to the food mixer and gently combine,
- Finally add the white chocolate and macadamia nuts and gently fold though, using either the mixer or a wooden spoon until just combined.
- Refrigerate the mixture for at least 30 minutes until dough is firm to the touch.
- Take golf ball sized pieces and roughly create balls of cookie dough, place these evenly spaced on a tray - approx 12 to a tray.
- Gently press the balls down with the palm of your hand, but not too flat
- Bake for 13-15 minutes (no longer)
- Remove from the oven and allow to cool slightly on the trays, before carefully transferring them to a wire rack.
- It is very important to taste test at least one if not 3 of these when warm to make sure they really are as good as I say they are!!!
- Store in an airtight container once completely cooled.
It is as easy as that! I am delighted with this recipe, I hope you are too. Let me know what you think of it in the comments below.
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Thank you so much for stopping by to check out this recipe.
Happy Baking! Anna 🙂