I was planning on making white chocolate macadamia cookies, but I realised that the macadamias I thought I had were actually hazelnuts 😅
These are made exactly the same way as the Chocolatw Chip Hazelnut Cookies I made earlier, just switch it to white chocolate chips.
1/3 cup brown sugar
1 teaspoon vanilla
2 tablespoons evaporated milk
1/2 teaspoon salt
3/4 teaspoons baking soda
2 cups all purpose flour
1 cup white chocolate chips
Toast the hazelnuts in the oven at 180 degrees C for 5 min till golden brown and fragrant. Leave aside to cool.
Cream the butter and sugar till light and creamy…I just use a plastic/wooden spoon to do this.
Crack in the egg, add the vanilla and milk, and mix to combine.
Add in the salt and soda and mix through.
Add the flour and mix well.
Blitz the cooled hazelnuts in the food processor till desired chunk size.
Stir in the hazelnuts well first, then mix in the white chocolate chips.
Plop tablespoons of the dough onto a baking tray lines with parchment paper. Flatten them gently. From my observation, the flatter you make them, the crunchier they get.
They don’t need much space at all between each other. Bake for 10-12 min at 180 degrees C till golden brown.
Cool on wire rack and store in an airtight jar.