What a joy baking another recipe simple & delicious, to share with your family and friends!!!
The WCCM cookies are soft, chew, buttery and crunchy at the same time.
Enjoy with a cup of cold milk or a cappuccino 🙂
Photo by Maurizio ‘OttO’ De Togni
1 stick unsalted butter, softened
1/2 cup light brown sugar
1 3/4 cups self-rising cake flour
1/8 tsp sea salt
3/4 cup white chocolate chips
1/2 cup macadamia nuts, half chopped and half whole
Preheat oven at 350 degrees.
In a large bowl sift the flour and the salt, then set aside
With a hand or stand mixer beat at medium speed the butter and the sugar until creamy.
Gradually add the egg (lightly beaten) and beat until well incorporated.
Reduce the speed at low speed and add gently the flour mix. Beat until well blended.
With a wooden spoon stir in the chocolate chips and the macadamia nuts.
Place tablespoonfuls of the cookie dough on a baking sheet, covered with parchment paper.
Remember that the cookies spread during the cooking, so don’t place too many cookies on the same baking sheet.
Bake for around 10 minutes or until golden.
Let the cookies cool completely on a cooling rack.
Published by A Queen In The Kitchen
Food writer, Italian food ambassador, cookbook author and award-nominee home chef in web series.
Copyright © 2017 Ale Gambini. All Rights Reserved.
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