Macadamia and white choc chip is a classic combination of flavours (and admittedly one of my all time favourites.) These cookies are soft, thick, chewy and exploding with flavour
This is a cookie recipe you don’t want to miss. In fact, if you’re reading this right now I am telling you, GO MAKE THESE COOKIES!! You have no excuse not to, they’re quick and easy to make and taste exquisite.
If you want to go straight to the recipe then continue scrolling down but I feel as though I should quickly explain to you what makes these cookies that extra bit indulgent, soft and chewy!
Just as your average cookie, these are made with all the same standard ingredients plus an extra secret little ingredient, corn flour. The corn flour (or cornstarch) in these cookies give them their super soft texture along with an added thickness which many cookies don’t have.
Chilling the cookie dough is without a doubt one of the MOST IMPORTANT steps for this recipe! Chilling the dough before baking any cookie is normally a good idea as it allows all the ingredients to combine and settle with each other properly, but for majority of the recipes out there it isn’t necessary. That’s where this recipe differs, if you want to achieve a thick, chewy and soft cookie like I’ve mentioned throughout this post, the only way to ensure that you’ll achieve this is if you’re patient and allow your dough to chill for at least an hour before baking.
In a large bowl whisk together the melted butter and sugars until no lumps remain. Add in the eggs, vanilla, salt and baking powder and continue to whisk until combined. Add in the flour and corn starch/flour and mix together with a large spoon/spatula. Fold in your choc chips and Macadamia nuts. Cover the dough and place in the fridge to chill for at least 1-2 hours before baking.
Once chilled, use 1-2 tbsp of dough per cookie. Roll them into balls and flatten them to roughly your desired thickness and size.
Preheat the oven to 160 degrees Celsius and bake for roughly 10 minutes or until the bottoms have turned golden brown. The secret is to slight under cook the cookies, over cooking will result in a dry and crumbly cookie. Leave cookies to cool for 5 minutes before transferring them to a cooling wrack.
Macadamia and white choc chip
Recipe type: cookies
FOR THE COOKIES:
- 2 and ¼ cups plain flour
- 1 teaspoon baking soda
- 2 teaspoons cornstarch
- ½ teaspoon salt
- 170g melted unsalted butter
- ¾ cup light brown sugar, loosely packed
- ½ cup granulated sugar
- 1 large egg + 1 egg yolk
- 2 teaspoons vanilla extract
- 1¼ white cup choc chips + extra for decoration
- 1 cup Macadamia nuts (chopped up)
- In a large mixing bowl whisk together the melted butter and sugars until no lumps remain.
- Add in the eggs, vanilla, salt, baking soda and whisk until combined
- Place flour and corn starch (corn flour) into the bowl and using a spoon or spatula gently mix it together until it is all thoroughly mixed together
- Fold in the choc chips and nuts
- Chill the dough in the fridge for 1-2 hours
- Preheat oven to 160 degrees celcius
- Use 1-2 tbsp of dough per cookie. Roll the dough into balls and flatten to your desired thickness and size as the corn flour reduces spreading when baking. Once flatten, add a few more choc chips on top of each of the cookies.
- Bake for roughly 10 minutes OR until the bottoms have just turned golden brown. You want to slightly underbake the cookies in order to achieve a super soft, chewy and moist texture.
- Allow cookies to cool for 5 minutes before transferring them to a cooling wrack to completely cool.
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