Mix the flour, cornstarch, baking powder, baking soda and salt and set aside. Mix the butter with the sugar and the brown sugar for at least 3 minutes with a hand mixer / food processor until foamy and gradually add the egg and egg yolks and stir for 2 minutes. If you like, you can add vanilla sugar or extract here. The flour mixture is sieved and mixed together until the dough is nice and homogeneous.
For variant 1:
If the macadamia nuts are salted, rinse them in the sieve and pat dry with kitchen paper. Roughly chop with the kitchen knife. Roughly chop the white couverture and add both to the batter.
For variant 2:
If the peanuts are salted, rinse them briefly, dry them on kitchen paper and, if necessary, roughly chop them. Add to the batter together with the peanut butter chips (like chocolate drops, only made from peanut butter) and nuts.
The dough should then rest in the refrigerator for at least 2 hours.
Preheat the oven to 180 ° C top / bottom heat. Using two teaspoons, shape the dough into balls about the size of a table tennis ball, place on a baking sheet lined with baking paper and press lightly with the palm of your hand. Put the dough in the fridge every now and then, as the dough should come cold on the baking sheet.
Leave enough space between the cookies as they will still melt. The cookies are baked for about 10 minutes, until they are slightly browned on the outside but still doughy on the inside (make sure to stick with them the first few times, the cookies should still be slightly raw on the inside).
Let the cookies cool down on the baking sheet for 2 minutes and then carefully place them on a grid (e.g. with a spatula).
Ingredients
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