Roasted white chocolate and macadamia nut cookies

Roasted White Chocolate and Macadamia Nut Cookies

Makes 12 Large Plump Cookies

Ingredients:

Wet Ingredients:

• 150g unsalted butter, softened, room temp
• 1 cup (175g) brown sugar
• ¾ cup (165g) white sugar
• 2 teaspoons vanilla extract
• 1 egg

Dry Ingredients:

• 1½ cups (225g) plain (all-purpose) flour, sifted
• ½ teaspoon baking powder, sifted
• ½ teaspoon table salt

Mix-ins:

• 250g white chocolate, chopped or drops (slightly easier to deal with)
• 150g macadamia nuts, roasted and chopped

Method:

1. Preheat Oven:

   • Preheat the oven to 170°C (325°F).

2. Roast White Chocolate and Macadamia Nuts:

   • Spread the chopped or drops of white chocolate on a lined baking tray.
   • Place it in the oven and check at 10/15 minutes; it should start caramelizing. It may take up to half an hour to achieve the desired golden color.
   • For macadamia nuts, roast them in the same temperature oven. They might take only 5 minutes due to their high oil content. Use a timer and aim for a light color.
   • Once roasted, ensure both items are fully cooled before adding them to the cookie dough.

3. Cream Wet Ingredients:

   • In an electric mixer, combine the softened butter, brown sugar, white sugar, and vanilla.
   • Beat the mixture for 8–10 minutes or until it becomes pale and creamy.

4. Incorporate Egg:

   • Scrape down the sides of the bowl.
   • Add the egg to the mixture, beating well to combine.

5. Prepare Dough:

   • In a separate bowl, combine the sifted flour, baking powder, and salt.
   • Add the dry ingredients to the wet ingredients and beat on low speed until a dough forms.

6. Fold in Mix-ins:

   • Fold through the roasted white chocolate and macadamia nuts into the cookie dough. Re-chop the roasted white chocolate if it has melted together during baking.

7. Shape and Bake:

   • Roll 2 tablespoons of the dough into balls and slightly push down.
   • Place the shaped dough on baking tray with baking paper, allowing room for spreading.
   • Bake for 15–17 minutes or until the cookies turn golden.

8. Cool and Serve:

   • Allow the cookies to cool on the trays before serving.

Enjoy these delightful cookies with the perfect combination of sweet white chocolate, crunchy macadamia nuts, and a soft, chewy texture!