These cookies were originally Self-Rising Flour White Chocolate Macadamia, but at some point I changed the flour to all-purpose. I also added dried apricots and used almonds instead of macadamia nuts, so the recipe basically changed to a whole different cookie! You can use whatever you have around — self-rising flour (in which case you can omit the baking powder and salt) or go with all-purpose and use the measurements given. Another interesting thing is the cookies are made with 100% brown sugar, so if you are out of granulated you are in luck.
The photo needs to be updated, so I’ll post a new photo when I make another batch.
Self-Rising Flour White Chocolate Macadamia Cookies
1 1/4 cups all purpose flour or self-rising (160 grams)
1 1/2 teaspoons baking powder (omit if using self-rising)
1/4 teaspoon salt (omit if using self-rising)
9 tablespoons butter — softened (130 grams)
10 tablespoons light brown sugar — packed (130 grams)
1/2 teaspoon vanilla extract
Optional — 1/3 cup dried apricots — cut into chunks (use more or less if desired)
3- 4 ounces white chocolate — cut into chunks (I used a white chocolate baking bar)
1/3 cup roasted and lightly salted (or unsalted) macadamia nuts (or almonds)
Preheat oven to 350 degrees F. Line two baking sheets with parchment paper or Silpats. If chilling dough, save this step for later.
In a bowl, whisk together flour, baking powder and salt. Set aside.
In a large mixing bowl, beat butter and brown sugar until fluffy. Beat in egg and yolk and vanilla. By hand, stir in flour mixture until incorporated.
Stir in chopped apricots (if using), white chocolate chunks and nuts.
Drop cookies by rounded tablespoonfuls onto cookie sheets. Bake immediately, or chill balls of dough until ready to bake.
Bake for 12-15 minutes or until golden around edges and top is set.
Makes 16 cookies
Note: I scooped my dough then chilled the dough balls for about 1 hour before baking.