"Crunchy, soft, nutty, caramelly and just ultra delicious! These cookies combine the best of textures and flavors and one of my favorite go to recipes."
Macadamia Caramel Cookies
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Prep time: 10mins
Cook time: 15mins
Serves or Makes: 20
Recipe Card
ingredients
- 70 grams Sugar
- 270 grams Brown sugar
- 225 grams Butter
- 375 grams Flour
- 5 grams Baking powder
- 7 grams Baking soda
- 7 grams Cornstarch
- 70 grams Eggs
- 30 grams Egg yolks
- 180 grams Caramel chocolate
- 150 grams Macadamia nuts, slightly roasted
- 2 grams Salt
Method
Step 1
In the bowl of your standing mixer place the butter, sugars, salt and mix until you have an even and smooth batter, but do not over whip it. Add the eggs and egg yolks little by little and scrape down the sides every once in a while to make sure everything is evenly mixed.
Step 2
Mix together the flour, baking soda, baking powder and cornstarch. Add it to the butter/egg mixture all at once and mix until just combined. Add the macadamia nuts and the chocolate chips (roughly chopped) and mix again until you have an even dough. You can roll the dough into “logs” in baking paper, which I find the easiest and best way for me. Or you can portion them with an ice-cream scoop or any other method you prefer. Once rolled, I either refrigerate or freeze the logs until firm. Cut them with a sharp knife in about 1,5-2 cm thick pieces. Lay onto a baking paper with enough space in between as they will spread a bit. Bake in a 175°C preheated oven for about 12-14 minutes until golden brown. Let them cool and enjoy! Happy Baking!