Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Byron Bay White Chocolate Macadamia Nut Cookies Recipe
White Chocolate Macadamia Nut Cookies – a copycat recipe of the favored Byron Bay cookies present in cafes all throughout Australia! The mixture of white chocolate with the smooth creamy crunch of macadamia nuts in an enormous, thick, buttery cookie is a match made in heaven.
Byron Bay cookies modified the Aussie cookie market perpetually once they first got here out. They had been identified for his or her measurement (massive!), the buttery crisp-but-melt-in-your-mouth texture and most significantly, the beneficiant quantities of “stuff” inside. Large chunks of chocolate (right here’s the Choc Chunk model!), nuts, M&M’s.
No one eats a Byron Bay cookie and is left feeling dissatisfied!!
They’re now present in cafes all throughout Australia, and as fashionable as ever. In addition they include a reasonably hefty price ticket of $4.00 every.
So it was inevitable that I’d pursue a copy-cat model with a vengeance!
This recipe is a copycat of Australia’s hottest cafe cookie – Byron Bay cookies!
This recipe was developed utilizing Shortbread Cookies as a base which has an identical texture and flavour, then tweaked by referencing the components listed on the Byron Bay Cookie jars in cafes (I cheekily took pictures of the labels to reference again at dwelling!).
Only a word on a number of components:
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Rice flour – this makes the cookie crumb a bit “silkier” than when made with simply flour, to imitate the feel of Byron Bay Cookies (it’s listed within the Byron Bay components). Can sub with regular flour;
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Brown and white sugar – each used to attain the stability of texture, flavour and color. White sugar makes cookies crisper, brown sugar makes cookies chewier, browner and a contact extra flavour; and
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Macadamia nuts and white chocolate – the bottom cookie is similar for all white Byron Bay Cookies so be at liberty to sub this with different “stuff” of selection – choc chunks, M&M’s (the Dotty Cookies!), different nuts, dried fruit, caramel bits and so forth.
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Leftover egg whites – Right here’s my checklist of what I do with them and all my egg white recipes could be discovered on this recipe assortment.
This recipe is a kind of recipes the place you kind a log which is refrigerated to agency up, then sliced. Within the spirit of Byron Bay Cookies, I make these BIG and THICK!!
I exploit a handheld beater right here however it may be finished with a stand mixer and even with a wood spoon and a little bit of an arm work out.
It price about $12 for all of the components, and this recipe makes 13 cookies (as a result of it might be asking an excessive amount of for any recipe I invent to make a pleasant even quantity like 12 cookies). So at $4 a pop, this makes $52 value of cookies.
So I’m feeling very smug proper now. I do know I do know, I’m soooo immature!!! 😂 – Johnsat x
PS These cookies preserve very properly, staying the identical texture fairly than going smooth like some cookies do. The report to date is 4 days. I’m holding onto 1 cookie to see how lengthy for much longer it is going to final.
Ingredients
- 175g / 5.5 oz butter, unsalted, softened (11 US tbsp)
- 1/3 cup brown sugar
- 1/3 cup white sugar , caster/superfine best
- 1/8 tsp salt
- 2 egg yolks (Note 6 for using leftover whites)
- 2 tsp vanilla extract/essence
- 1 1/2 cups flour , plain/all purpose
- 1/2 cup rice flour (sub with plain) (Note 1)
- 1/2 tsp baking powder
- 100g / 3.5 oz macadamias , roughly chopped (Note 2)
- 125g / 4 oz white eating chocolate , chopped into pretty small pieces (not baking chocolate, Note 3)
Instructions
- Beat butter, sugar and salt on medium (speed 5) using a hand held mixer for 1 minute until smooth.
- Add egg yolks and vanilla, beat for 1 minute or until smooth.
- Add baking powder, rice flour and half the plain flour. Beat with mixer on medium speed until flour is incorporated.
- Add remaining flour and beat with mixer until flour is incorporated. Add macadamia nuts and chocolate, then mix through with a wooden spoon (dough gets a bit too hard to use mixer).
- Scrape mixture onto a work surface, press together and shape into a 22cm/9″ log.
- Roll up in baking paper or cling wrap, twist ends then refrigerate for 2 hours.
- Preheat oven to 200°C/390°F (180°C fan).
- Line 2 trays with baking paper.
- Remove log from fridge, unwrap and slice into 1.75cm / 3/4" thick slices (12 – 13 cookies).
- Place 6 on each tray, bake for 10 minutes.
- Turn oven down to 170°C/340°F (150°C fan), switch the trays between shelves.
- Bake 15 minutes, remove from oven and cool cookies on tray.
- Cool fully before serving.
Notes
1. Rice flour – makes the cookie texture slightly more “velvety” just like Byron Bay cookies. Found alongside cornflour/cornstarch in the baking aisle, use leftovers for Shortbread cookies! Sub with normal flour.
2. Macadamia nuts – chop these into largish pieces, halves or quarters. You want nice big pieces for optimal eating experience!
3. White Chocolate – Use eating chocolate rather than baking white chocolate, it tastes better than cooking chocolate in this particular recipe (only recipe where I recommend this, because white cooking chocolate quality just isn’t up to the standard of milk and dark chocolate).
Cut smaller than the nuts. If too large, they can make the surface too cracked because there’s too much big “stuff” in the cookie. The trick here is to have more bits of white chocolate throughout in smaller pieces (concluded after close inspection of Byron Bay cookies!).
4. Customise – switch the macadamias and chocolate for other things of choice, such as chocolate chunks, dried fruit, nuts, caramel bits. 1 – 1.25 cups in total. Or top with M&M’s for the Byron Bay “Dotty” cookies!
5. Baking notes:
Initial high temp “sets” the cookie so it doesn’t spread everywhere, then we lower it to finish cooking through without the cookie going brown
Bake time time is longer than usual recipes because these are BIG thick cookies!
Cookies do not spread or rise very much
For smaller cookies, reduce the cook time of the lower temp
Different measures in different countries – recipe has been written to cater for different cup sizes in different countries. Only exception is Japan – please use weights.
6. Leftover egg whites – Here’s my list of what I do with them and all my egg white recipes can be found in this recipe collection.
7. Storage – keep in a super air tight container for 4 to 5 days, keeps perfectly with no change to texture. Not sure about freezing – will update if I try.
8. Nutrition per cookie.
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