White Chocolate Macadamia Nut Cookies II

These cookies are surprisingly close to the "ideal" white chocolate macadamia cookie that I've been searching for... especially considering that the recipe hardly resembles any American one. In the place of brown sugar, a mixture of granulated sugar and maple syrup is used, and natron (NaHCO3) is used as a leavener... which is the same as baking soda, as it turns out. I suspect that the unique texture provided by using just soda versus baking powder occurs because the soda requires acidity to react, and since there isn't very much acidity in this recipe, you only get a little bit of a lift, so the cookies are neither flat nor puffy and tall. Which is, as far as I'm concerned, how a WCMN cookie should be. 

What these cookies have about them that makes them ideal to me is their texture (soft and chewy!) flavour (the dough is simple and vanillaey, and doesn't cover up the delicate tastes of white chocolate and macadamia nuts) and simpleness to make. The maple syrup doesn't really impart any taste, being more for the texture of the dough, and can be replaced with golden syrup. Like any chip cookie, these go best with a glass of cold milk.

White Chocolate Macadamia Nut Cookies II
From Chefkoch.de

140 g. Sugar
1 TBSP Maple syrup, substitute golden syrup or light corn syrup
100 g. Butter, softened
1 Egg
1 Tsp. Vanilla extract
200 g. All purpose flour
1/2 Tsp. Natron/baking soda
Scant 1/2 Tsp. Salt
130 g. White chocolate chunks or chips
80 g. Macadamia nuts, coarsely chopped

Preheat oven to 160℃.

Combine sugar and maple syrup until homogenous. Add butter, egg and vanilla and beat together well.

Sift together the flour, natron and salt. Add to the sugar mixture until well-combined.

Stir in the white chocolate and macadamias. On sheets lined with baking parchment, scoop teaspoons of dough.

Bake for 15 minutes and let cool before removing from the pan.