White Chocolate Macadamia Cookies
🥥 The Recipe for White Chocolate and Macadamia Nut Cookies ✨
12
portions15
minutes12
minutes160
°CThis is the ultimate luxury cookie! 🥜⚪ The crunch of macadamia nuts combined with the melt-in-your-mouth white chocolate creates an incomparable texture. If you love Subway cookies, you’ll adore this homemade version—even more indulgent and easy to make.
Maintenir votre écran allumé
Ingrédients
200 g Butter
150 g White sugar
200 g Brown sugar
6 g Salt
10 g Baking powder
150 g White chocolate chips
400 g Flour
60 g Macadamia nuts
2 Eggs
Instructions
- In the bowl of your stand mixer fitted with the paddle attachment, place the butter in pieces and the two sugars.
If you don’t have a robot, in a mixing bowl put the softened butter (30 seconds in the microwave) with the sugar and mix with a spatula. - Once the sugars and butter are well mixed, add the eggs and mix. Add the salt, flour, and baking powder (speed 2 in the food processor, still using the paddle attachment).
- Add the chocolate chips and mix (at speed 1 with the paddle attachment in a food processor). Then add the macadamia nuts.
- Make balls of about 90g, and flatten to a thickness of 1.5cm.
- Bake for 12 minutes at 160°C.
Astuces
- Take the butter out of the refrigerator 30 minutes beforehand to allow it to come to room temperature for easier mixing. For the topping, add macadamia nuts and melted white chocolate. A few more raspberries make it an extra fruity delight.
The keys to a delicious white chocolate macadamia cookie
Macadamia nuts are very mild. To prevent them from being overpowered by the white chocolate, roughly chop them to keep some large pieces and lightly toast them in a pan before incorporating them.
Avoid the cheapest white couverture chocolate, which melts too quickly. Use white chocolate discs with a high cocoa butter content (minimum 30%) so they retain some firmness after baking.
White chocolate contains a lot of powdered milk, which caramelizes quickly. Bake these cookies at a slightly lower temperature ( 165°C maximum ) to maintain a beautiful, golden color.
