The secret ingredients are sweet Australian macadamia nuts (that leave the palate feeling as though you've just been smacked with a soft pat of butter), a good pinch of salt and loads of double cream. I halved the castor sugar called for in the recipe and slightly reduced the amount of chocolate chips so obtaining quality macadamias is essential as their flavour really shines here.
I elected to add much more cream than the original recipe contained. I also pounded the macadamias in a mortar and pestle until they became a nut meal with generous chunks throughout. The high fat content and thinning batter create a cookie that is delicately sweetened by flecks of white chocolate and crushed macadamias. A moreish buttery treat that I'll no doubt be revisiting in the not too distant future.
250 g unsalted butter, room temperatureBeat butter in electric mixer with paddle attachment until smooth and plastic.
6 g salt
295 g castor sugar
2 vanilla pods, split and scraped
4 g baking powder
375 g flour
100 g double cream
280 g macadamia nuts, crushed
230 g white chocolate chips
Add salt, sugar, vanilla beans, baking powder and beat until creamed.
Add eggs one at a time and beat for 4 minutes on medium.
Mix in flour on low until just combined.
Mix in cream, crushed macadamias, white choc chips and mix until just combined.
Bake flattened tablespoons of mix at 190ºC for 8 minutes.