These cookies are a dream – that perfect texture of part chewy, part crispy. And chock full of white chocolate chunks and macadamia nuts, they are simply divine, and I’ll be heading back to this recipe time and time again. This recipe makes about 12-14 cookies, depending on how big you make them, but if you get 12 out of the dough then cooking times should be accurate here. Adapted from On the Table in 30 Minutes.
- 115g unsalted butter, softened
- 115g soft light brown sugar
- 1 tbsp golden syruo
- 175g self-raising flour
- 55g macadamia nuts, roughly chopped
- 55g white chocolate, roughly chopped
- Preheat the oven to 180 degrees celcius and cover a couple of baking sheets with parchment paper.
- Put the butter and sugar into the bowl of a stand mixer and beat for a couple of minutes, until light and fluffy. Add the golden syrup, and mix again. Sift in the flour, and mix until just incorporated.
- Add the nuts and chocolate, and fold into the mixture, using your hands to form a dough, if necessary.
- Divide the dough into approximately 12 equal sized balls and put them onto the baking sheet. Slightly flatten each ball with your hand.
- Bake for 12 to 14 minutes, until light golden. Leave on the baking sheets for 2 minutes after coming out of the oven, before transferring to wire racks to cool completely.