white choc macadamia cookies

It’s winter. It’s cold. I’m cold. I looked at my wardrobe the other day and felt utterly uninspired by everything I saw (and trust me, there was lots to see, this is my first world problem). What on earth did I wear last winter? Do you ever get that? At the start of every season I’m baffled as to what I wore last season.

And then I remembered all I wore last winter was stretchy stuff. And that reminded me also that at one point last winter, all I could bear to eat was cookies.

And that made me crave big soft cookies again and I temporarily forgot about my fashion woes. Thank goodness for cookies, eh?

White chocolate and macadamia soft cookies
2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup (170g) unsalted butter, melted
3/4 cup brown sugar
1/2 cup white sugar
1 teaspoon vanilla extract
1 egg
1 egg yolk
1 cup chopped macadamia nuts
1/2 cup white chocolate chips (holds shape)
  1. Preheat oven to 165°C/325°F. Line two baking trays with baking paper.
  2. Sift together dry ingredients – flour, baking soda and salt. Set aside.
  3. In another bowl, beat together the butter and both sugars until blended. Beat in vanilla, egg and egg yolk until creamy. Mix in the dry ingredients until just blended. Stir in the macadamia nuts and white chocolate chips with a wooden spoon.
  4. Scoop 1/4 cup dough balls onto the baking tray, leaving about 2-3 inches between the cookies.
  5. Bake for 15-17 minutes or until the edges are just brown. When done, let cool on tray for a few minutes before transferring to a wire rack to cool completely.
Makes 12 large cookies

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