John Myers
Ingredients for 1 servings:
- 300 g flour
- 1 tbsp, heaped cornstarch
- 1 tsp, leveled baking powder
- 1 tsp, leveled baking soda
- ½ tsp salt
- 250 g butter
- 100 g sugar
- 260 g brown sugar, preferably fine-grained
- 1 egg(s)
- 2 egg yolks
- 200 g white chocolate coating
- 150 g macadamia nuts
- 200 g chips (peanut butter chips, e.g. from Reese’s)
- 150 g peanuts, roasted
Instructions
Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 10 minutes; Total time approx. 2 hours 40 minutes
Crispy on the outside, chewy on the inside
Combine the flour, cornstarch, baking powder, baking soda, and salt and set aside. Beat the butter, sugar, and brown sugar with a hand mixer/food processor for at least 3 minutes until fluffy. Gradually add the egg and egg yolks and continue beating for 2 minutes. If you like, you can add vanilla sugar or extract at this point. Sift the flour mixture into the mixture and mix until the batter is nice and smooth. For version 1: If the macadamia nuts are salted, rinse them in a sieve and pat dry with a paper towel. Roughly chop with a kitchen knife. Roughly chop the white chocolate coating and add both to the batter. For version 2: If the peanuts are salted, briefly rinse them, dry them on a paper towel, and roughly chop if necessary. Add them to the batter along with the peanut butter chips (like chocolate chips, only made with peanut butter) and the nuts. The batter should then rest in the refrigerator for at least 2 hours. Preheat the oven to 180°C (top/bottom heat). Using two teaspoons, form the dough into balls about the size of a ping-pong ball. Place them on a baking sheet lined with baking paper and press down lightly with the palm of your hand. Refrigerate the dough periodically, as it should be cold when placed on the baking sheet. Leave enough space between the cookies, as they will spread. Bake the cookies for about 10 minutes, until they are lightly browned on the outside but still doughy on the inside (be sure to stay with them the first few times; the inside should still be slightly raw). Let the cookies cool on the baking sheet for 2 minutes, then carefully (e.g., using a spatula) transfer them to a wire rack. This dough yields about 30 cookies.
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