White chocolate, cranberry & macadamia cookies
User Reviews
4.0
3 reviews
Good
-
Prep Time
15 mins
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Cook Time
15 mins
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Servings
16 - 20
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Course
Baked Goods
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Cuisine
American
White chocolate, cranberry & macadamia cookies
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The best white chocolate, cranberry, and macadamia nut cookie recipe in the world.
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Ingredients
- 300 gm white chocolate bars cut up into chunks – big and small pieces
- 100 gm salted butter at room temperature
- 1 large free-range egg
- 50 gm muscovado / brown sugar
- 80 gm caster sugar
- 1 tsp vanilla extract
- 180 gm or 1 1/4 cup flour
- 1 tsp baking powder
- 50 gm dried cranberries
- 50 gm macadamia nuts chopped
Instructions
- Pre-heat the oven to 180C / 350F and line 2 baking trays with baking paper.
- Melt 90 gms of the choc in a double boiler, then cool a little.
- Using an electric mixer beat the room-temperature butter, egg, sugars, and vanilla until creamy.
- Beat in the melted and cooled white chocolate.
- Stir in the flour, baking powder, cranberries, nuts, and remaining chocolate to make a stiff dough. Reserve a few pieces of white chocolate & cranberries if you want to add them on top (optional).
- Using a tablespoon measure, drop small mounds well-spaced on a lined baking sheet (silicone baking sheets work really well too).
- Bake for 10 - 12 minutes checking from 10 minutes. They are ready when they are light brown around the edges.
- Allow the cookies to cool for 1 -2 minutes then put them on a cooling rack. This is quite important as they carry over cooking after baking and can go a bit too brown if left on the baking pan.
Notes
- Store leftover cookies in a sealed container for a couple of weeks.
- Freeze the cookies in a sealed bag should you with to store for longer.
Genuine Reviews
User Reviews
Overall Rating
4.0
3 reviews
Good
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