Crisp on the edges, chewy in the middle, and loaded with white chocolate chunks and macadamia nuts.
Ingredients
- 125g unsalted butter, softened
- 100g light brown sugar
- 50g caster sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 225g plain flour
- ½ teaspoon bicarbonate of soda
- 150g white chocolate, chopped
- 100g macadamia nuts, chopped
Method
- Cream: Beat butter and sugars until fluffy. Add egg and vanilla.
- Mix dry: Whisk flour, bicarbonate of soda, and salt. Add to butter mixture.
- Fold in: Stir through chocolate and macadamias.
- Chill: Refrigerate for 30 minutes.
- Shape and bake: Roll into balls, bake at 180°C for 10–12 minutes.
Makes approximately 18 cookies.