Salted Macadamia Nut and Chunky White Chocolate Cookies

 Recipe from What's For Lunch, Honey?   


375g all-purpose flour
11/2 cup Muscovado sugar
225g butter, softened
2 eggs
1 teaspoon baking soda
Pinch of salt
250g good quality white chocolate, coarsely chopped
150g salted roasted macadamia nuts, coarsely chopped


  1. Preheat the oven to approx. 175-180 degrees C. Line 2 cookie sheets with some baking paper.

  2. Sift together flour, salt and baking soda into a medium sized bowl. In a larger bowl whisk butter with an electric mixer until fluffy.

  3. Add the sugar and continue to whisk until blended, then beat in the eggs, one at a time making sure the egg is well incorporated after each addition.

  4. Add the dry ingredients and with a spatula fold into batter. Do not over-mix - just enough so that all the flour has been incorporated and no lumpy bits are in the batter.

  5. Depending on the size of cookies you want drop either heaping tablespoons or leveled tablespoons of batter onto the prepared cookie sheets, leaving approx. 5 cm space between each cookie.

  6. Bake the cookies until golden. Larger cookies will take approx. 18-20 minutes and smaller sized ones approx 12-15 minutes.

  7. Remove form oven and allow to cool. Once completely cooled store in airtight containers.

  Food Guide Tips:

- Macadamia Nuts

- White chocolate