Serve this white chocolate and macadamia nut-studded cookie right out of the skillet, still warm from the oven.
Ingredients
4 OZ / 115 G unsalted butter, softened
2.5 OZ / 65 G sugar
2.5 OZ / 75 G brown sugar
1 TSP vanilla
0.5 TSP fine sea salt
1 EA large egg
5 OZ / 140 G all-purpose flour
0.5 TSP baking soda
6 OZ / 170 G white chocolate chips
4 OZ / 115 G macadamia nuts
0.5 TSP flaky sea salt (such as Maldon)
vanilla ice cream, to serve
Directions
Preheat oven to 190°C (375°F). Have a 25.5cm (10-inch) cast-iron skillet ready.
Affix the butterfly whisk to the blade inside the mixing bowl. Add butter, sugar, and brown sugar to the mixing bowl.
With measuring cup in place, beat for 40 seconds/speed 3. Scrape down sides of mixing bowl.
Beat again for 40 seconds/speed 3. Scrape down sides of mixing bowl.
Add vanilla and salt and beat in for 10 seconds/speed 3.
Add egg and beat for 15 seconds/speed 3.
Set a medium bowl on top of the mixing bowl lid, and weigh flour into bowl. Add baking soda and whisk well to combine.
Add flour-baking soda mixture to mixing bowl and mix for 15 seconds/speed 3. Scrape down sides of mixing bowl.
Mix for 15 seconds/speed 3.
Coarsely chop macadamia nuts. Add chocolate chips and macadamia nuts to mixing bowl. Mix in for 10 seconds/speed 3.
Transfer dough to the skillet and press evenly over the bottom. Sprinkle with the flaky salt. Bake for 20-25 minutes or until golden brown.
Serve warm with vanilla ice cream. Enjoy your dessert!
Nutrition
Nutrition
- Serving Size
- 1 serving
Amount/Serving % Daily Value
- Protein
- 5 grams
- 10%
- Carbs
- 35 grams
- 13%
- Fat
- 27 grams
- 35%
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