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White Chocolate Macadamia Nut Cookies
Nagi · recipetineats.com · Original Recipe
Recipe video above. Copycat of the famous Byron Bay Cookies sold in cafes across Australia, these are big, thick and buttery, and they are crispy but softly textured and they melt in your mouth. White
2
chewiness
1
crispiness
2
cakeyness
3
thickness
3
spread
3
richness
2
sweetness
2
complexity
balancedclassic
Ingredients
butter(11 US tbsp, unsalted, softened)175 g (175g)
brown sugar0.333 cup (47g)
white sugar(, caster/superfine best)0.333 cup (47g)
salt0.125 tsp (0g)
egg yolks(Note 6 for using leftover whites)2 each (36g)
vanilla extract/essence2 tsp (8g)
flour(, plain/all purpose)1.5 cup (210g)
rice flour (note 1)(sub with plain)0.5 cup (70g)
baking powder0.5 tsp (2g)
macadamias )(, roughly chopped (Note 2)100 g (100g)
white eating chocolate )(, chopped into pretty small pieces (not baking chocolate, Note 3)125 g (125g)
Total dough weight820g
Process
- Mixing
- creaming
- Butter
- room temp
- Eggs
- whole
- Bake Temp
- 390°F (199°C)
- Bake Time
- 25-27 min
- Chill
- 30 min
- Yield
- ~13 cookies
- Sheet Prep
- parchment
Recipe Radar
How this recipe's ratios compare to the dataset. Gray = population median.
Outlier Profile
Uniqueness score: 3.1. Shows how many standard deviations each ratio diverges from the mean.
Percentile Rankings
Where this recipe falls compared to all 669 recipes in the dataset.
Flour:Fat1.60 (58th percentile)
Flour:Sugar3.00 (96th percentile)
Brown:White Sugar1.00 (50th percentile)
Egg:Flour0.13 (26th percentile)
Chocolate:Flour0.45 (19th percentile)
Fat %21.3 (90th percentile)
Sugar %11.4 (7th percentile)
Hydration0.13 (20th percentile)
Bake Temp390 (96th percentile)
Key Ratios
Flour:Fat
1.60
Flour:Sugar
3.00
Brown:White Sugar
1.00
Egg:Flour
0.13
Chocolate:Flour
0.45
Fat %
21.3
Sugar %
11.4
Flour %
34.1
Hydration
0.13