White Chocolate, Macadamia Nut and Dried Blueberry Cookies
I can’t stress enough how epic these cookies are. During the pandemic, a good friend of mine in Lausanne who is an absolute epic baker started making weekly batches of her bakes that she would hand deliver to our post boxes. To say that this was the highlight of the week in those times would be an understatement.
Alas, the pandemic ended, Fabiana moved on to collaborate on a real bakery (and make it an incredible success) and I moved more than 200 kms away from her delicious cookies. One of my favourites at the time was a white chocolate, macadamia nut and dried blueberry concoction that was incredibly moreish and delicious.
One of these days as I was watching the pouring rain outside (yay July in Switzerland) I had the ides that while I didn’t have her amazing recipe, I could tinker with my tried and tested regular chocolate chip cookie recipe and maybe come up with something yummy.
And boy, did I deliver :)
I’m posting it here for internet eternity - after all it’s only fair that more people get to try it in their homes. Save it for your next rainy day (which, if you’re in Switzerland, shouldn’t be far off for sure).
Ingredients (makes about 40 cookies, depending on how large you decide to make them)
Preheat the oven to 180 degrees Celsius, fan
Line 2 baking sheets with parchment paper
If you decide to let them rest for the suggested 24 hours of course, you will obviously do that the next day :)
350g flour
3/4 tsp baking soda
1/4 tsp fine sea salt
225g butter, room temperature
180g light brown sugar
120g sugar
1 tsp pure vanilla extract
2 large eggs
180-200g macadamia nuts, roasted
200g white chocolate, roughly chopped
90g dried blueberries
In a large bowl whisk your dry ingredients: flour, salt, baking soda.
In a stand mixer fitted with a paddle attachment (or by hand) cream the butter, sugars, and vanilla extract. Add the eggs one at the time and make sure they are mixed in well.
Stir in the flour mixture until roughly incorporated. Add your mix ins and use a wooden spoon to evenly distribute them.
Tip your dough onto a lightly floured surface. Divide it in 4 and shape it into logs. Wrap each of them individually in cling film. From here, there are two options. I would recommend letting the logs chill in the fridge for 24 hours (a tip I learned from the New York Times recipe years ago) then slicing them into 0.5 cm discs, placing them on the baking sheet. You can also freeze them at this point and they will keep well for up to 6 months, though this has never happened in our household.
If you have very little patience, which I cannot blame you for, go ahead and cut the logs into slices now and bake them. 10-12 minutes but if you like softer cookies I’d err on the side of underbaking, until the edges are browned and they have a very light colour in the centre.
Let them cool for a few minutes then enjoy!
If you’ve liked this recipe and would like to receive more like this directly in your inbox don’t hesitate to subscribe to my newsletter!