Sek Pau Mei

The misadventures of the heart and sometimes, the stomach.

Recipe: White Chocolate Macadamia Cookies

Now before you keep reading, I must warn you.

These cookies are addictive

Yes, yes I know that everyone uses that line to when a particular recipe is really not as good as it hyped out to be and you get your hopes up and subsequently get disappointed just like when a boy who tells you that he loves you and then dumps you three weeks before your final exams…

But I digress.

These cookies however, would not disappoint.

If anything, they should be made in huge amounts and kept for emergency situations. (Think PMS or the impending end of the world).

These cookies are sweet and comforting but most importantly, chewy.

I like my cookies chewy. And they are chewy because they have brown sugar in it.

If you swing the other way and like them hard, you can just replace the brown sugar with equal amounts of white:

but we cannot be friends. I am sorry. 

Now please don’t ask me if these tastes like the ones you get from Subway for RM 2.50. You’d be disappointed to know that they don’t.

They are better.



1/2 cup unsalted butter
1/2 cup white sugar, 1/2 cup of brown sugar
1 1/2 cup plain flour
1 tsp baking soda
1/8 tsp salt
1 egg
1 tsp vanilla essence
3/4 cup white chocolate chips
1/2 cup macadamia nuts, chopped roughly

1. Cream together butter, sugar and vanilla until pale and fluffy.
2. Add egg and mix well.
3. Separate bowl, mix together flour, salt, and baking soda.
4. Add to flour mixture in 3 additions, stir until just combined.
5. Fold in chocolate chips and nuts.
6. Refrigerate for 20 minutes or until batter is firm.
7. Drop tablespoonfuls onto cookie sheet – do not overcrowd or they will stick.
8. Bake at 180C for 15-20 minutes or until edges are golden brown.
9. Cool on wire rack Eat one.
10. Eat another. 


Related Post

Leave a Reply

Your email address will not be published. Required fields are marked *