White Chocolate Macadamia Nut Cookies

These white chocolate macadamia nut cookies are crispy on the outside, whilst being soft and chewy on the inside. The trick to achieving the ultimate cookie texture, is thanks to a few things: freezing, and brown sugar!

The popularity of these cookies on TikTok isn’t surprising. I think it’s because people keep returning to this recipe time and time again. Temperature plays a huge role in determining the outcome of your cookies, and this recipe is designed to help you achieve yummy results every time.

Freezing

I get it, when you’re craving cookies, you want cookies now. Can you keep a secret? The truth is you can bake these cookies without freezing. HOWEVER, the texture (even the flavour) won’t be its best.

Living in a small London apartment has made me very familiar with the challenges of having limited freezer space. So, if freezing isn’t an option for you, the next best alternative is to chill the cookie dough in the fridge for an hour. It’s a compromise that will still give you better results than skipping chilling altogether!

Brown Sugar

Sometimes, the little things, make the biggest difference when it comes to baking. Take, for instance, brown sugar. The key ingredient that sets white and brown sugar apart is molasses! Did you know, you can even make your own brown sugar? All you need to do, is mix a cup of granulated sugar, with a tsp of molasses. Yes, it’s really that easy!

Now, let’s talk about why these cookies vanish quicker than you can say “freshly baked”. By using a blend of both white sugar and brown sugar, not only do these cookies boast in richer flavour… But, they have that irresistible chewiness, that keeps you wanting more!

White Chocolate Macadamia Nut Cookies

These white chocolate macadamia nut cookies are crispy on the outside, whilst being soft and chewy on the inside.

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Freeze 45 minutes mins

Course Dessert, Snack

Servings 12 cookies

Ingredients

  

• 110 g butter
• 75 g white caster sugar
• 90 g soft brown sugar
• 1 egg
• 1 tsp vanilla extract
• 170 g flour
• ¼ tsp bicarbonate of soda
• ¼ tsp salt
• 70 g macadamia nuts
• 160 g white chocolate chips

Instructions

 

• Chop macadamia nuts to your preferred size and set aside.
• In a bowl, add room temperature butter, white sugar, and brown sugar. Whisk until fully combined and the mixture lightens in color. Then, add the egg and vanilla extract and whisk again until fully incorporated.
• Add your flour, baking soda, chopped macadamia nuts, and white chocolate chips to your bowl. But, make sure to reserve some white chocolate chips for later. Then, fold the dry ingredients in, until no flour streaks remain.
• Scoop the cookie dough onto a baking sheet, leaving space between each cookie. Top with the reserved white chocolate chips. Cover with clingfilm and freeze for 45 minutes.
• When you get closer to the end of the 45 minutes, preheat your oven to 180°C (350°F). Place cookies on a lined baking sheet (spaced apart) and bake for 10-13 minutes until the edges turn golden brown.
• Let the cookies cool for a few minutes on the baking sheet, before transferring to a cooling rack. Enjoy!

Notes

• To achieve perfectly round cookies, once you take them out of the oven, place a cup over them and gently swirl to shape.

How To Store Leftover Cookie Dough?

One of the greatest things in the world is fresh cookies. For starters, it fills your kitchen with a warm and comforting smell. So, there’s no wonder that the best part about these white chocolate macadamia nut cookies is that you can store them in a freezer bag. They should last for up to two months. When the cookie craving strikes, just pull some out and bake!