Macadamia cookies with white chocolate and cranberries
A recipe for chewy cookies with macadamia nuts, white chocolate and cranberries.This recipe makes 20 large cookies.
Servings 10 people
Ingredients
- 250 g plain flour
- 180 g cane sugar
- 70 g soft light brown sugar can be replaced with cane sugar
- 175 g butter, at room temperature
- 150 g macadamia nuts, roughly chopped
- 100 g white chocolate, roughly chopped
- 80 g dried cranberries
- 1 egg
- 1 1/2 tsp vanilla sugar
- 1 tsp bicarbonate of soda
- 1 tsp baking powder
- 1/2 tsp salt
Instructions
- Beat the butter, egg, cane sugar, soft light brown sugar and vanilla sugar together until light and fluffy.
- Stir in the flour along with the nuts, chocolate, cranberries, bicarbonate of soda, baking powder and salt. I use my hands to work everything together thoroughly in the bowl, but you can also do it with a spoon or similar.
- Divide the dough into 20 equal pieces, about 50 g each, and roll them into balls.
- Space the balls well apart on 2 baking trays lined with baking parchment, and press each one lightly with the palm of your hand — not too much, as they spread out during baking.
- Bake one tray at a time at 190°C in a conventional oven (top and bottom heat) for about 12-14 minutes, or both trays at once at 170°C in a fan oven for 12-14 minutes. I prefer to bake one tray at a time in a conventional oven, as I find the heat is distributed more evenly that way.