White Chocolate Macadamia Nut Cookies

METHOD

1. Roughly chop the macadamia nuts, some halves, some quarter pieces.

2. Toast the nuts on a sheet pan at 325 low fan for 5 minutes, until golden brown. Cool to room temperature.

3. Melt half of the total butter amount on the lowest temperature until 3/4 of the way melted, and allow the butter to slowly cool to room temperature.

4. Paddle room temperature butter on low speed until no lumps. Add melted and cooled butter, and paddle until combined.

5. Add sugars and vanilla extract, and mix on lowest speed until incorporated.

6. Add applesauce, and mix until incorporated. It is normal for the mixture to look broken at this point. Make sure to scrape the sides of the bowl before next step.

7. Add in drys, and mix until 3/4 of the way combined.

8. Add in whole feves and nuts, and mix until everything is incorporated.

9. Scoop into 80-85g balls, and chill overnight before baking.

BAKE

• Sprinkle with Maldon Salt before baking.

• 325ºF · High Fan · 10 minutes, Rotate at 7 minutes.

NOTES

• When scooping, it’s nice to have the whole feves on top of each dough ball, for a visually appealing baked cookie.

• Bake time and temperature are suggestions.