hip white chocolate macadamia cookies

- 180 g brown sugar

- 1 sachet of vanilla sugar or ground vanilla

- 150 g melted butter

- 1 egg

- 2 tbsp milk

- 200 g wheat flour type 405

- 1 tbsp baking powder

- 125 g salted macadamia nuts

- 175 g white chocolate

1. Mix the sugar, vanilla sugar and melted butter in a bowl, then add the egg and milk and beat everything together. Using a dough hook, knead in the flour and baking powder. The dough is quite soft and sticky. When everything is thoroughly mixed, you can fold in the nuts and chocolate. Press the dough together in the bowl to form a small dumpling and place it in the fridge for about an hour.

2. Preheat the oven to 190° C top/bottom heat and prepare two baking trays with baking paper. Now you can prick the dough with a tablespoon and place it on the tray with enough space between them to form small heaps. Only press down very lightly, do not flatten, as the cookies will spread and flatten during baking. Make sure there is enough space between the mounds of dough. In our case, about 8 cookies fitted on the tray.

3. Bake the trays one after the other in the oven for about seven minutes. Keep at it, because the cookies may suddenly turn very dark at the end. The cookies are very soft when they come out of the oven and become a little firmer as they cool so that they do not break apart immediately. They remain soft on the inside.

4. the White Chocolate Macadamia Cookies are also very easy to defrost. We simply place them on a plate to defrost.