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Australian Macadamia Nut Cookies
These Australian macadamia nut cookies are a delightful blend of buttery richness and the unique, native flavor of macadamias, complemented by sweet white chocolate. A truly classic treat.
๐ง ์ฌ๋ฃ
- 200 g Macadamia nuts
- 150 g White chocolate chips or chopped white chocolate
- 200 g Unsalted butter
- 150 g Light brown sugar
- 280 g All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Preheat your oven to 180ยฐC (350ยฐF). Line two baking sheets with parchment paper.
โฑ๏ธ 2 minutes - 2
In a large bowl, cream together the softened butter and packed brown sugar using an electric mixer on medium speed until light and fluffy, about 3-4 minutes. Scrape down the sides of the bowl as needed.
โฑ๏ธ 4 minutes - 3
In a separate medium bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
โฑ๏ธ 3 minutes - 4
Gently fold in the chopped macadamia nuts and white chocolate chips with a spatula until evenly distributed throughout the dough.
โฑ๏ธ 2 minutes - 5
Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between cookies to allow for spreading.
โฑ๏ธ 5 minutes - 6
Bake for 10-12 minutes, or until the edges are golden brown and the centers are set but still slightly soft. They will continue to firm up as they cool.
โฑ๏ธ 10-12 minutes - 7
Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
โฑ๏ธ 5 minutes
๐ก ์ ๋ฌธ๊ฐ ํ
- โFor an enhanced nutty flavor, lightly toast the macadamia nuts in a dry pan over medium heat for 3-5 minutes until fragrant, then let them cool before chopping.
- โEnsure your butter is softened but not melted for the best cookie texture.
- โAvoid overbaking to keep the cookies tender and chewy. They should look slightly underdone in the center when you take them out.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Substitute dark chocolate or milk chocolate chips for white chocolate.
- Omit the chocolate entirely for a pure macadamia nut cookie.
- Add a pinch of sea salt on top of the cookies before baking for a sweet and salty contrast.