100gwhite chocolate chipschopped, or semi-sweet or milk chocolate chips
100gmacadamia nutsfinely chopped
Instructions
Prepare the dough:
Whisk flour, salt, baking powder, baking soda in a bowl to combine. Set aside
Place the softened (but not melting) butter both types of sugar in a mixing bowl. If use a stand mixer, use a flat beater. Beat the butter and sugar until creamy on a medium speed (speed 6-8 on KA), about 3 minutes. Add the room-temperature egg and vanilla extract, and beat for another minute until combined. If the egg is cold, the butter will curdle and separate
Add the flour mixture. Turn to the lowest speed and beat until almost combine. Add the chopped macadamia nuts and chocolate chips and beat briefly until just combined and you no longer see streaks of flour
Chill the dough:
The dough is sticky and that's normal. Scoop the dough onto a large piece of cling wrap and wrap around it and flatten into a disc shape. Put this in the fridge for 30 minutes to 1 hour. It's easier to work with when it's cold
Shaping:
Preheat the oven to 350 F (180 C) conventional oven, 320 F (160 C) for convection oven
Line 2-3 large baking sheets with parchment. If you don't have that many baking sheets, just shape about 20-22 cookie dough. Pinch off about 1 teaspoonful, about 10 grams of dough and roll it round and put on baking sheet, about 2 inches apart as they will spread a bit. Keep the rest of the dough in the fridge if you only working with 1 to 2 pans. Put the baking sheet in the freezer while preheating the oven. This also prevent the cookies from spreading too much
Baking:
When the oven is ready, bake one tray at a time. It's for a better result. Bake for 18-20 minutes or until the cookies are golden brown and crunchy
Cooling:
Let the cookies cool down on the pan for 10 minutes and then transfer to a cooling rack to let them cool down completely
Let the pan cool down and then proceed with shaping the next batch if you are working with only one pan. Remember to chill the shaped cookie dough in the freezer for at least 10 minutes before baking
Serve:
When the cookies have cooled down completely, they should be crunchy and airy. They snap easily too when you break it into pieces. If the cookies aren't crunchy, most likely they need a longer baking time. You may shape the cookies larger than what I suggested and hence they need longer baking time. Every oven can be different too, your oven may be hotter or not as hot, so that may affect your baking temperature and time setting
Storage:
Once they have cooled down completely, store them in an air-tight container. They can last for weeks. But they won't last that long! not in our house anyway!