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Cookies and macadamia nuts are a match made in baking heaven. Chunky but butter-soft, macadamias are perfect for adding chewiness and texture to your favourite cookie recipe, and their creamy, nutty flavour pairs beautifully with warm cookie dough. They can work as a star ingredient, but they also match well with other popular cookie ingredients, including coconut, lemon, and white chocolate.
Macadamias are native to Australia, but are also grown in Hawaii and South Africa. They are high in plant fats, and their rich oil can be used in cooking, or to make nut butter. Famous for being hard to crack, they are always sold pre-shelled, and can be found at your local whole food store, as well as many regular grocery stores.
There are plenty of ways to make macadamia nut cookies, and we’ve chosen white chocolate macadamia nut cookies recipe to share with you.
White chocolate and macadamia nuts are another killer combination. This recipe makes big, chewy cookies with a moist, gooey centre, stuffed with macadamia nuts and creamy white chocolate.
Ingredients:
12½ oz flour
1½ tsp salt
1 tsp baking soda
8oz butter
7½ oz brown sugar
6oz granulated sugar
2 tsp vanilla extract
2 eggs
9oz white chocolate chips
Instructions:
- Add the butter, brown sugar and granulated sugar to a mixing bowl and beat together until the mixture is light and fluffy. You can either use a mixer, or mix the ingredients by hand with a wooden spoon.
- Add the vanilla extract, then add the eggs one at a time, mixing thoroughly after adding each one.
- In a separate bowl, whisk together the flour, salt and baking soda.
- Using a sieve, sift in the flour, salt and baking soda mixture, and stir carefully until fully combined.
- Stir in the white chocolate chips and macadamia nuts until they are evenly distributed throughout the mixture.
- Cover the dough and place in the refrigerator to chill for at least an hour.
- Grease a baking sheet, or line with parchment paper.
- Using an ice cream scoop, scoop the mixture onto the baking sheet, leaving 3 inch gaps between each scoop. Use a second baking sheet if necessary.
- Bake for 15 minutes until golden on the outside, but still soft in the middle.
- When baked, bang the baking sheet on the counter a few times to get those trademark cookie crinkles on the top.
