← Nouns Cooking · Bakery

Ingredients

• 100 g macadamia nuts
• 115 g unsalted butter, soft
• 110 g light brown sugar
• 65 g caster (superfine) sugar
• 1 large egg
• 1 large egg yolk
• 2 tsp Vanilla extract
• 200 g plain flour
• ½ tsp Baking powder
• ½ tsp Bicarbonate of soda
• ½ tsp Salt
• 125 g White chocolate, chopped into chunks

Method

1. Heat the oven to 180°C (160°C fan, 350°F) and line two baking trays. Toast the macadamias on a tray for 6–8 min until pale golden, then cool and chop roughly.
2. Beat the butter and both sugars for 2 min until creamy. Beat in the egg, the yolk and the vanilla.
3. Stir in the flour, baking powder, bicarbonate of soda and salt until just combined, then fold in the nuts and white chocolate.
4. Scoop 16 heaped balls of dough (about 45 g each) onto the trays, 6 cm apart.
5. Bake for 11–13 min, until golden at the edges but still pale and soft in the middle. Cool on the trays for 10 min so they set, then move to a rack.

Tips

• Macadamias are tree nuts; swap in chopped dried cranberries for a nut-free batch.
• Chop the white chocolate from a bar rather than using chips; it melts into creamier pockets.

Sources

Written in our own words after cross-checking these recipes:

King Arthur Baking BBC Good Food RecipeTin Eats