Updated: Jun 29
Makes : 8 x 85 g large cookies
115 g Unsalted Butter
75 g Plain Flour
100 g Baker's Flour (12 - 13% Protein)
1/2 tsp Bi-carbonate Soda (5g)
1/2 tsp Salt (9 g)
100 g Brown Sugar
50 g Caster sugar
1/2 tsp Vanilla Bean Paste
50 g Whole Eggs ( 1 large eggs)
125 g White Chocolate Chips
85 g Macadamia Nuts -roughly chopped
30 g Dessicated Coconut
Pre heat the oven to 170°C at fan forced.
1. Place the unsalted butter in to a saucepan and bring to a boil over low to medium heat while constantly stirring the bottom to prevent it from scorching and burning at the base. Continue to boil until it starts to turn light golden in colour. You have now created a beurre noisette which means Hazelnut butter in French. The butter itself do not contain any nuts but the aroma resemble notes of toasted hazelnuts.
Transfer the beurre noisette into a clean bowl and allow to fully cool at room temperature but still melted.
Note: Do not incorporate hot beurre noisette into the cookie dough as this can cause the cookie to become greasy and hard to handle.
2. Once the beurre noisette has cooled, place the flours, bicarbonate Soda, Salt, Sugars and vanilla bean paste into a bowl. Stir with a spatula or wooden spoon to combine then add in the egg followed by the beurre noisette. Continue to mix until all the ingredients just come together. Add the white chocolate chips, chopped macadamia nuts and desiccated coconuts and knead them into the dough with your hands until they are well distributed and continue to knead until there are no longer any dry bits of flour remaining and is well mixed through the cookie dough.
3. Divide the dough in to 8 x 85 g portion and roll them in to a tight ball. Place each cookie ball on to a baking tray lined with parchment paper, press it slightly flat at the top and bake in the pre heated oven for approximately 15 - 18 minutes. Remove from the oven and allow to fully cool.
Note: When the cookie comes out from the oven it should still be slightly soft. As it cools it will harden further. If you want a crunchier cookie, bake it for a little longer until you get the desired texture.