These soft and squidgy cookies are the best type of cookies - chewy, gooey, with a lovely sweetness from the white chocolate and a lovely crunch from the macadamia nuts.
- 200g plain flour
- 150g butter
- 100g caster sugar
- 110g soft brown sugar
- 1 egg
- 1 tsp. vanilla extract
- 100g macadamia nuts, chopped
- 175g white chocolate chips or chocolate, chopped
Preheat the oven to 170C. Grease two baking trays.
Beat together butter, caster sugar and brown sugar using an electric mixer until pale and fluffy. The sugar should be dissolved.
Whisk in the egg until fully combined. It may curdle - so if it does, add a tbsp. of the flour.
By hand, stir in the flour until the mixture is completely smooth. Stir in the vanilla extract then fold in the nuts and chocolate.
Drop the mixture by the heaping tbsp. onto the baking trays, leaving about 5cm between the cookies so they have space to bake.
Cook for 17 minutes or until the edges of the cookies are lightly browned and the tops look dry. Cool on trays for 5 minutes then cool on wire racks.