A classic cookie with the delicious combination of Macadamias and white chocolate.
125g butter, softened
165g (3/4 cup) brown sugar
1 egg, lightly beaten
1 teaspoon vanilla essence
150g (1 cup) plain flour, sifted
160g (1 cup) self-raising flour, sifted
200g white chocolate, roughly chopped
150g unsalted macadamia nuts, roughly chopped
Step 1Line a baking tray with non-stick baking paper. Preheat oven to 175°C.
Step 2Using an electric beater, beat the butter and brown sugar in a large bowl until thick and creamy. Add egg and vanilla essence and continue to beat until well combined.
Step 3Fold in the plain flour and self-raising flour until just combined, then add the white chocolate and macadamias to form a chunky mixture.
Step 4Place spoonfuls of the cookie mixture on the prepared tray and gently press down to flatten a little. Bake for 15-20 minutes or until golden brown. Remove from oven and set aside for a few minutes to cool slightly, then transfer to a wire rack to cool completely.