Macadamia and white chocolate are a classic combo. And when you put it into a cookie, there’s no way you’ll able to resist them!
Made with delicious Australian Macadamias, your cookies will be the talk of the town.
Ingredients
Method
Preheat the oven to 160°C (140°C fan-forced). Grease and line 3 baking trays with baking paper.
Combine sugars and flours in a large bowl.
In a medium bowl combine butter, egg and essence, add to flour and sugar. Stir to a soft dough. Stir in chocolate and macadamias.
Roll ¼ cup measures of dough into rounds and flatten slightly. Arrange on trays. Bake 12 – 15 minutes or until browned lightly. Cool on trays.
Can you freeze white chocolate macadamia cookies?
You can freeze these cookies, and while we definitely recommend freezing the dough rather than the already baked cookie, both can be done!
For freezing cookie dough, simply portion out your cookie dough into small balls on a lined baking sheet. Cover and freeze for three hours. Remove from the freezer and transfer the balls into a ziploc bag or freezer safe container. These can stay frozen for up to two months.
For freezing baked cookies, you first have to allow the cookies to cool completely. Repeat the same process as above, freezing on a baking tray and then transferring to a freezer-safe container.
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Ultimate chocolate chip cookies
Giant macadamia and chocolate cookie
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