Macadamia and White Chocolate Chunk Cookies
Baked chewy or crunchy these Chunk Cookies will be enjoyed by all.
12 minutes (+15-18 minutes baking time)
125 g butter, softened
1/3 cup (115 g) Saunders' Malt Extract
1/4 cup (55 g) brown sugar
1 large free-range egg
2 cups (300 g) self raising flour, sifted
200g white chocolate, roughly chopped
1 cup (140 g) macadamias, roughly chopped
Preheat the oven to 170°C (150°C fan-forced). Line two oven trays with baking paper.
Process the butter, Saunders' Malt Extract, sugar and egg in a food processor until well combined. Add the flour and pulse until just combined. Transfer the mixture to a large bowl and stir in the chocolate and macadamias.
Roll tablespoons of the dough into balls and place on prepared trays about 4 cm apart. Flatten balls to about 1 cm thick and bake for 15-18 minutes until golden.
Cool on trays for 5 minutes before transferring to wire racks to cool completely. Store in an airtight container.