Description

These monster-sized, bakery-style cookies feature a decadent blend of roasted macadamia nuts and premium white chocolate chunks. With a thick, fudge-like center and a golden, slightly crisp exterior, they are the ultimate treat for those who believe more is always more.

Ingredients

125g unsalted butter, room temperature
150g light brown sugar
1 large egg
1 tsp vanilla extract
275g plain flour
1 tbsp cornflour
1 tsp bicarbonate of soda
1/2 tsp sea salt
150g white chocolate chips or chopped chunks
150g roasted macadamia nuts, roughly chopped

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 180ºC Fan (200ºC regular) and line two or three large baking trays with parchment paper.
In a large mixing bowl, beat the room-temperature unsalted butter and light brown sugar together until the mixture is creamy and pale.
Add the large egg and vanilla extract, beating again until the ingredients are fully incorporated and smooth.
Sift the plain flour, cornflour, bicarbonate of soda, and sea salt into the bowl, then mix until a thick, sturdy dough forms.
Fold in the white chocolate chips and chopped macadamia nuts using a spatula or mixer until they are evenly distributed.
Using a 5cm cookie scoop, portion the dough onto the trays, placing no more than 6 cookies per tray to allow for spreading.
Bake for exactly 10 minutes, then let the cookies rest on the tray for 10 minutes before transferring them to a wire rack to cool completely.

Notes

For the best results, use high-quality white chocolate bars chopped into irregular chunks to create gooey chocolate puddles. If you find your kitchen is particularly warm, chill the scooped dough balls in the fridge for 30 minutes before baking to ensure they maintain their signature thickness and height.

Prep Time: 15 mins
Cook Time: 10 mins
Category: Dessert
Method: Baking
Cuisine: American