If you haven’t already noticed, I’ve been on a cookie bender the past few weeks….Sydney weather has been horrible, so what better to do at home than to bake cookies!! I’ve never been a massive white chocolate fan, but these cookies are seriously amazing…the white chocolate and macadamia combination, along with the saltiness of these cookies is just divine!! So divine, that I’m about to deliver a batch of these cookies to my neighbours before I eat them all!!
I used this recipe from Donna Hay, but made a couple of tiny tweaks including the addition of greek yoghurt, and chilling the dough for an hour before baking.
Ingredients
- 150g unsalted butter, softened
- 1 cup (175g) brown sugar
- ¾ cup (165g) white sugar
- 2 teaspoons vanilla extract
- 1 egg
- 1 tablespoon greek yoghut
- 1½ cups (225g) plain (all-purpose) flour, sifted
- ½ teaspoon baking powder, sifted
- ½ teaspoon table salt
- 250g white chocolate, chopped
- 150g macadamia nuts, chopped
Method
- Place butter, brown and white sugars and vanilla in an electric mixer and beat for 8–10 minutes or until pale and creamy. Scrape down the sides of the bowl and add the egg, beating well to combine. Add yoghurt and beat through.
- Add the flour, baking powder and salt and beat on low until a dough forms. Fold through the chocolate and nuts.
- Chill dough for one hour. Preheat oven to 160°C (325°F).
- Roll 2 tablespoons of the dough into balls at a time and flatten slightly. Place on lightly greased baking trays lined with non-stick baking paper, allowing room to spread. Bake for 15–18 minutes or until golden. Allow to cool on trays before serving.
And that’s it….pure deliciousness!! They also remind me of the cookies you get at Subway!! Is anyone else a closet Subway cookie lover!?