This recipe is great for everyone who loves chewy, buttery cookies. It’s very quick and easy and I love keeping the cookie dough in the fridge, so I can defrost them as I go and have a freshly baked cookie whenever I fancy one.
220g SOFT Butter
100g Caster Sugar
150g Light Soft Brown Sugar
1 Medium Egg
320g Plain Flour
1/2 tsp Baking Powder
1/2 tsp Bicarb of Soda
Pinch of Salt
1 tsp Vanilla Extract
100g White Chocolate
60g Macadamia Nuts
To begin with we will cream our butter and caster sugar together. Put them both in a kitchen mixer or bowl and whisk for about 5 minutes, until the mixture is white and fluffy. Add your light soft brown sugar, this will give the cookies a slightly malty taste and I think every cookie should contain a bit of brown sugar. Add the egg and vanilla extract and mix them in for a minute until the egg is fully incorporated. Combine the flour with the bicarb of soda, baking powder and salt and add it to your mixture and mix until combined. Roughly chop the white chocolate and macadamia nuts and mix into the cookie dough so they’re evenly distributed.
Place the dough in the fridge for an hour. You can bake it straight away but resting it will make it much easier to handle.
Preheat your oven to 160 degree C.
Cover your cookie sheets with baking paper or reusable baking mats. I like to use an ice cream scoop to portion the cookies. Place 5 dough balls on your cookie sheet at a time and bake for 14-15 minutes. When I take them out I always check if the outside of the cookie is slightly brown and the rest should still be nice and soft.
If you don’t want to bake all of your cookies at the same time you can leave the dough in the fridge for a couple of days. I like to freeze little already portioned dough balls, so I can grab one out of the freezer and bake it anytime I want a freshly baked cookie.