I have been wanting to bake white chocolate macadamia cookies for a while now and I absolutely loved this recipe. The biscuits came out so soft and fluffy and the almond essence definitely adds a lot to these cookies. This is slightly adapted from the recipe on Allrecipes by Mary. I cut down on the amount of butter listed in the recipe, and I think if I were to make these again I would substitute the baking soda for baking powder and double it as I think this would prevent them from sinking.
- 210 g butter, softened
- 3/4 c brown sugar
- 1/2 c sugar
- 2 eggs
- 1/2 t vanilla essence
- 1/2 t almond essence
- 2 1/2 c flour
- 1 t baking soda
- 1/2 t salt
- 1 c macadamias
- 1 c white chocolate chips
1 Preheat the oven to 180° C. I do not bother lining trays as non-stick deals with all of that.
2 Beat together the sugars and butter until smooth, then beat in the eggs one at a time along with the two essences.
3 Coarsely chop (or in my case smash) the macadamias with the flat side of a knife or rolling pin.
4 In a separate bowl, mix together the flour, baking soda, salt and then add the chocolate chips and macadamia pieces.
5 Spoon onto a cookie sheet and bake for 10-15 minutes until golden and cooked through.