You know when you want some cookies but also don’t want to binge-eat them all later? Well, this batch only makes 6 cookies and they are whole-wheat.
Yummy. Macadamias are awesome. Cookies are awesome. Chocolate is awesome. See where I am going with this ?
If you don’t like white chocolate you can make them with milk or dark chocolate as well. Although I must say that these cookies by themselves aren’t overtly sweet.
3 tablespoons unsalted butter, softened
1/4 cup light brown sugar
2 tablespoons granulated sugar
1/2 teaspoon vanilla extract
1 large egg yolk (white reserved for another use)
5 tablespoons of whole wheat flour
2 tablespoons all-purpose flour
1/8 teaspoon baking soda
1/4 teaspoon fine sea salt
10-12 whole macadamia nuts
1/4 cup white chocolate chips
- Preheat the oven to 180 C, and line a baking sheet with parchment paper.
- In the medium bowl, add the softened butter, brown sugar, granulated sugar, and vanilla extract. Beat until light and fluffy.
- Next, add the egg yolk and beat until combined. Finally, sprinkle the flours, baking soda and salt evenly over the surface, and beat to combine everything.
- Chop and stir in the macadamia nuts and white chocolate chips by hand.
- Divide the dough equally into 6 cookies (about 46 grams each), and space evenly on a baking sheet.
- Bake for 9-11 minutes, until the cookies are light golden brown on the edges and the surface begins to crack. Let cool completely, and store in an air-tight container at room temperature for up to 2 days (if they last that long).