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White Chocolate
and Macadamia
Nut Cookies
Here classic chocolate cookies are
given a sophisticated twist.
Chilling time
30 mins
Ingredients
6oz (150g) dark chocolate, broken into pieces
(^3) ⁄ 4 cup all-purpose flour
(^1) ⁄ 4 cup cocoa powder
(^1) ⁄ 2 tsp baking powder
(^1) ⁄ 4 tsp salt
5 tbsp unsalted butter, softened
1 cup light brown sugar
1 large egg, beaten
1 tsp pure vanilla extract
(^1) ⁄ 3 cup (2oz) macadamia nuts, chopped
1
(^3) ⁄ 4 oz (50g) white chocolate chunks
Method
1 Preheat the oven to 350°F (180°C). Melt the
dark chocolate in a heatproof bowl set over
a pan of simmering water. The bowl should
not touch the water. Set aside to cool. Sift
the flour, cocoa powder, baking powder,
and salt together.
2 In a large bowl, cream together the butter
and sugar with an electric hand mixer until
light and fluffy. Beat in the egg and vanilla
extract. Mix in the flour mixture. Add the
chocolate and mix thoroughly. Finally, stir in
the nuts and white chocolate chunks, wrap
in plastic wrap, and chill for 30 minutes.
3 Place tablespoons of the chilled cookie
dough on non-stick baking sheets, at least
2in (5cm) apart, as they will spread.
4 Bake in the top third of the oven for 10–15
minutes until cooked through but still soft in
the middle. Leave on the sheets for a few
minutes, then transfer to a wire rack to cool.
STORE The cookies will keep in an airtight
container for 3 days.
MAKES
24
25
MINS
10–15
MINS
UP TO 4
WEEKS