White Chocolate Macadamia Nut Cookies
Recipe video above. Copycat of the famous Byron Bay Cookies sold in cafes across Australia, these are big, thick and buttery, and they are crispy but softly textured and they melt in your mouth. White chocolate and macadamia nuts is a classic cookie combination!
Foto: RecipeTin Eats
Ingredients
- 175 g / 5.5 oz butter, unsalted, softened ((11 US tbsp))
- 1/3 cup brown sugar
- 1/3 cup white sugar (, caster/superfine best)
- 1/8 tsp salt
- 2 egg yolks ((Note 6 for using leftover whites))
- 2 tsp vanilla extract/essence
- 1 1/2 cups flour (, plain/all purpose)
- 1/2 cup rice flour (sub with plain) ((Note 1))
- 1/2 tsp baking powder
- 100 g / 3.5 oz macadamias (, roughly chopped (Note 2))
- 125 g / 4 oz white eating chocolate (, chopped into pretty small pieces (not baking chocolate, Note 3))
Steps
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Beat butter, sugar and salt on medium (speed 5) using a hand held mixer for 1 minute until smooth.
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Add egg yolks and vanilla, beat for 1 minute or until smooth.
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Add baking powder, rice flour and half the plain flour. Beat with mixer on medium speed until flour is incorporated.
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Add remaining flour and beat with mixer until flour is incorporated. Add macadamia nuts and chocolate, then mix through with a wooden spoon (dough gets a bit too hard to use mixer).
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Scrape mixture onto a work surface, press together and shape into a 22cm/9" log.
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Roll up in baking paper or cling wrap, twist ends then refrigerate for 2 hours.
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Preheat oven to 200°C/390°F (180°C fan).
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Line 2 trays with baking paper.
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Remove log from fridge, unwrap and slice into 1.75cm / 3/4" thick slices (12 - 13 cookies).
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Place 6 on each tray, bake for 10 minutes.
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Turn oven down to 170°C/340°F (150°C fan), switch the trays between shelves.
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Bake 15 minutes, remove from oven and cool cookies on tray.
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Cool fully before serving.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (9% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| / 5.5 oz butter | 175 g | - | - |
| brown sugar | 0.3333333333333333 cup | - | - |
| white sugar | 0.3333333333333333 cup | - | - |
| salt | 0.125 tsp | - | - |
| egg yolks | 2 | - | - |
| vanilla extract/essence | 2 tsp | - | - |
| flour | 0.5 cups | - | - |
| rice flour | 0.5 cup | - | - |
| baking powder | 0.5 tsp | Rp 8.000/100g | Rp 200 |
| / 3.5 oz macadamias | 100 g | - | - |
| / 4 oz white eating chocolate | 125 g | - | - |
*Estimated market prices, may vary by region
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