White Chocolate Macadamia Cookies

Ingredients for 1 servings:

• 200 g wheat flour, type 405
• 150 g wheat flour, type 1050
• 1 tsp baking soda
• 200 g brown sugar
• 100 g white sugar
• 180 g vegetable oil
• 2 eggs
• 2 tbsp syrup (vanilla, bar syrup)
• 150 g white chocolate (chopped or chocolate drops)
• 125 g macadamia nuts, salted and roasted, roughly chopped

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

very simple, with oil instead of butter

Preheat the oven to 180°C (do not use fan-assisted oven) and line baking sheets with parchment paper. First, combine the two types of flour with the baking soda (sift the flour if necessary), and set aside. Then, using a hand mixer, combine the two types of sugar and the oil in a mixing bowl until creamy. Add the eggs one at a time, beating thoroughly. Then stir in the vanilla syrup until the mixture is nice and fluffy. Now add the flour mixture in three portions, beating thoroughly after each addition. The batter is ready when it looks like it can’t absorb any more flour and falls heavily from the mixer. Now thoroughly fold in the chocolate and nuts with a spoon or spatula. I always use an ice cream scoop to shape the cookies. Simply scoop out a small amount of dough, smooth it out with a knife, and place it on the baking sheet, leaving plenty of space between each one (I get 6 on one sheet). In my opinion, this makes the perfect cookie! Bake for a maximum of 13 minutes (the cookies should still be nice and soft in the center, and they will continue to cook as they cool). Bake only one baking sheet at a time for a more even finish. While you wait for the oven to clear, place the dough in the refrigerator. Continue this process until the dough is used up; this recipe always yields 23 cookies for me. After baking, the cookies will look quite light in color, but be careful not to overbake, as they will become very crispy. Cool on the baking sheet for about 2 minutes and then let cool completely on a wire rack. You can also freeze the shaped “dough balls” (place them next to each other on baking paper, let them freeze, and then pack the desired amount into freezer bags) so you always have a supply in the house and don’t have to worry about ingredients.