White Chocolate and Macadamia Cookies

cook 30 mins
  • 150 g (5 oz) unsalted butter, softened
  • 225 g (7 1/2 oz) caster sugar
  • 1 large egg, lightly beaten
  • 2 tablespoons milk
  • 1 teaspoon vanilla bean paste or extract (optional)
  • 75 g (3 oz) white chocolate chips
  • 75 g (3 oz) macadamia nuts, roughly chopped
  • 250 g (8 oz) plain flour
  • 1 teaspoon bicarbonate of soda
  • Line 2 baking sheets with nonstick baking paper. Place the butter and sugar in a bowl and beat together using a hand-held electric whisk until light and fluffy. Add the egg, milk and vanilla bean paste or extract, if using, and beat well. Stir in the chocolate chips and macadamia nuts, then sift in the flour and bicarbonate of soda and mix gently to form a soft dough.
  • Drop 14–16 small spoonfuls of the dough, well spaced apart, on to the prepared baking sheets.
  • Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 12–15 minutes until pale golden. Leave to cool on the sheets for 2–3 minutes, the transfer to wire racks to cool completely.
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