Pistachio, White Chocolate & Macadamia Nut Cookies
Irresistibly soft white chocolate chip cookies with crispy edges and a delicious crunch from chopped pistachio and macadamia nuts. The perfect afternoon snack!
Equipment
- 1 wooden spoon
- 2 silicon baking mats
- 2 baking trays or cookie sheets
Ingredients
- 85 grams (3 oz) unsalted butter
- 150 grams (5.3 oz) all purpose flour or plain flour
- 110 grams (3.88 oz) brown sugar or golden caster sugar
- 60 grams (2.12 oz) white granulated sugar or caster sugar
- ⅛ teaspoon (0.13 teaspoon) baking powder
- ⅛ teaspoon (0.17 teaspoon) baking soda
- ½ teaspoon (0.5 teaspoon) salt
- 1 egg use a medium size egg
- 1 egg yolk
- 50 grams (2.65 oz) white chocolate chips
- 50 grams (2.65 oz) pistachio nuts
- 50 grams (2.65 oz) macadamia nuts
Instructions
- Roughly chop the pistachio and macadamia nuts into small pieces.
- Combine the dry ingredients. Sift the flour, salt, baking powder, and baking soda together so they are thoroughly combined.
- Soften the butter by taking it out of the fridge 30 minutes before use.
- Cream the butter and sugars together with a spatula until they are thorougly combined and no grainy crystals are visible.
- Slowly add the egg and egg yolk into the creamed butter and sugar whilst stirring to incorporate it completely.
- Now add the dry ingredients to the wet mixture whilst stirring to combine.
- Add the chocolate chips and chopped nuts and stir until you have smooth and slightly sticky cookie dough.
- Turn the cookie dough out onto a piece of plastic food wrap/cling film and shape it into a long log. Wrap it up and chill for 4 hours.
- Preheat the oven to 180 degrees Celsius/355 degrees Fahrenheit.
- Slice the cookie dough into 1-inch pieces and place on a lined baking tray with a gap in between each one. Press down slightly to help them to spread.
- Bake the cookies for 10 minutes or until they are golden and crispy at the edges but still slightly gooey in the middle. Leave them to cool for 20 minutes before transferring them to a cooling rack.
Video
Notes
Weigh your ingredients on a digital scale.
Use room temperature eggs in baking.
The cookies are done when the edges are golden brown and crispy but the middle is still soft.
Nutrition
Calories: 236kcalCarbohydrates: 28gProtein: 3gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 46mgSodium: 126mgPotassium: 104mgFiber: 1gSugar: 17gVitamin A: 237IUVitamin C: 0.3mgCalcium: 34mgIron: 1mg
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