Prep: 5min | Refrigerate: 1h | Baking: 15min
Complexity: 1/5
ingredients:
(makes 12)
100g butter, room temp
50g caster sugar
25g brown sugar
1 large egg
1 tsp vanilla paste
1 tsp lemon juice
190g flour
1 tsp baking powder
1/2 tsp salt
75g white chocolate chips, or chopped white chocolate couverture
50g chopped macadamia nuts, or other nut of choice (hazelnut or almond work great too)
Optional pumpkin spice topping:
25g caster sugar
1/2 tsp cinnamon
1/4 tsp ground clove
pinch of nutmeg and all spice
method:
Cream together the butter and sugars. Add vanilla paste, egg and lemon juice.
Mix in the flour, baking powder and salt, until combined.
Stir in 50g of the chocolate chips and all the nuts.
Refrigerate dough for 1 hour.
Preheat oven to 180°C.
Combine the topping ingredients if using.
Use a tablespoon to portion out the batter, and then roll each into a ball, coat in the topping, and place on a baking tray lined with baking paper.
Bake 15 min, until the edges start to go golden.
While cooling on a wire rack, gently press the remaining chocolate chips into the cookies.
