Cookies with white chocolate and macadamia nuts

I have a thing for cookies, which will be come clear as times go by. I just loved them and they often are so easy to make. The perfect cookies for me, are the ones that are crips on the outside and chewy on the inside.

This version with white chocolate and macadamia nuts are very decadent, as macadamia nuts tends to by very costly.

White chocolate and macadamia nuts cookies

Course Cookies
Keyword macadamia nuts, white chocolate
Prep time 10 minutes
Cooking time 15 minutes
Total time 25 minutes

Ingredients

  • 215 gram flour
  • 1 tsp baking powder
  • 115 gram butter - soft
  • 125 gram muscovado sugar - light
  • 50 gram sugar
  • 1 egg
  • 1/2 tsp vanilla extract
  • 100 gram white chocolate chips or chopped chocolate
  • 65 gram macadamia nuts the larger nuts should be halved

Instructions

  1. Mix flour, baking powder, butter, sugar, vanilla and egg either by hand or in a free standing mixer until the dough come together

  2. Add the chocolate and nuts

  3. Place the dough in small limps on a baking sheet with parchment paper using either 2 spoons or an ice cream scoop

  4. Bake at 190 ℃ for 10-12 minutes until the start becoming golden around the edge

  5. Leave to cool for a minute or two on the baking sheet before transferring to a cooling rack

  6. Keep in a air tight container 

Chocolate and pecan cookies

I have a thing for chocolate chips cookies – to eat and to make, because it’s just so easy, and takes no time. Within half a hour you can have freshly homemade cookies – what not to like. As a bit of a twist, I have added pecan nuts to this recipe – I like nuts in my cookies – my children don’t. They just want them plain with chocolate, preferable milk chocolate.

Chocolate and pecan cookies

Course Cookies
Keyword chocolate, Pecan
Prep time 10 minutes
Cooking time 15 minutes
Total time 25 minutes
Servings 16

Ingredients

  • 215 gram flour
  • 1 tsp baking powder
  • 115 gram butter soft
  • 125 gram light muscovado sugar
  • 50 gramm sugar
  • 1/2 tsp vanilla extract
  • 150 gram chocolate - chopped Half Valrhona Dulcey 32% and half Blanc Ivoire 35 %
  • 100 gram pecan nuts

Instructions

  1. Combined all the ingredients either with a spoon or a freestanding mixer. I normally use my mixer as it takes no time and it's so easy

  2. Spoon out the batter and place on a baking sheet. I use an ice cream scoop to make sure that they are the same size. Remember to space them apart, as the batter will melt and spread out.

  3. Bake for 10-15 minutes af 180 ℃ until the start to get light brown on the edges. The should still be a bit soft in the middel. 

  4. Place on a cooling rack to cool


  5. Enjoy with a cold glass of milk or a nice cup of coffee