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White Chocolate Macadamia Cookies
Buttery, nutty, and sweet in all the right places — this is my take on the bakery classic, with a slightly higher macadamia-to-dough ratio than most.
Prep15 min
Cook12 min
Total27 min
YieldMakes 16 cookies
DifficultyEasy
Ingredients
- 125g butter, softened
- 150g brown sugar
- 50g caster sugar
- 1 egg
- 1 tsp vanilla extract
- 190g plain flour
- 1/2 tsp bicarbonate of soda
- 1/4 tsp salt
- 150g white chocolate chips
- 100g macadamias, roughly chopped
Method
- Preheat the oven to 180°C (160°C fan-forced) and line two baking trays with baking paper.
- Cream the butter, brown sugar and caster sugar until light and fluffy.
- Beat in the egg and vanilla.
- Sift in the flour, bicarbonate of soda and salt, mixing until just combined.
- Fold through the white chocolate chips and macadamias.
- Roll into balls and place on the trays, leaving room to spread.
- Bake for 10–12 minutes, until just golden at the edges.
- Cool on the tray for 5 minutes before transferring to a wire rack.
Bella's tip: Toast the macadamias in a dry pan for a few minutes before chopping — it makes a genuine difference to the flavour.
A close second to the classic choc chip in my house, and some weeks it wins.