Macadamia and white chocolate (very) chonky chip cookies

Instructions

1. In the bowl of a stand mixer with the paddle attachment fitted, cream the butter, sugars and vanilla on low speed for 5 minutes, or until it looks like a sugary mash with no obvious butter lumps – no need to make it pale and fluffy. Scrape down the sides of the bowl to ensure even mixing.
   
2. With the mixer running, add the eggs, one at a time, beating for 5 minutes after each addition, scraping the bowl occasionally. Sift in the flour, baking powder, bicarb soda and salt into the butter mixture and mix until just incorporated. Fold through the white chocolate and macadamias.
   
3. Line a baking dish with baking paper, then weigh out cookie dough balls of 165 grams (or a slightly heaped ½ cup measure). Roll each ball gently but don’t compact the dough – it should be a lumpy sphere. Arrange the dough balls on the tray, spacing them 5-7 cm apart. Cover the prepared trays and refrigerate for 12 hours before baking, or bake straight away. Bake immediately cookies will take 18-20 minutes and are flatter. Rested cookies need 25-30 minutes and have a more domed shape.
   
4. When you are ready to bake, preheat the oven to 160˚C (fan-forced). Bake the cookies for 25-30 minutes, or until golden brown and firmed up at the cookie edges. As these are large cookies, you can also use a digital thermometer to check when they are done – the centre of the cookie should register 75˚C.
   
5. Remove the cookies from the oven and allow to rest for 10-15 minutes on a wire rack. Sprinkle the macadamia and white chocolate chip cookies with a little sea salt flakes and serve.

• Toast the nuts at 130˚C fan-forced for around 30-40 minutes until evenly golden. Be careful as they can burn quickly due to their high fat content. Cool the nuts quickly in the fridge.