1 tsp vanilla essence
250g brown sugar
1 jumbo egg
35g self raising flour
1 tsp bicarbonate of soda
35g cocoa powder
85g white choc chips or milk choc chips
95 g dark chocolate chips
75 gram dark chocolate melts, halved
100g macadamia nuts (unsalted, toasted and roughly chopped)
Mixing and Baking
Preheat oven to 180 degrees.
Spray at least 3 baking trays with Spray ‘n cook.
Chop butter in blocks.
Beat butter, vanilla essence, brown sugar and egg with electric mixer until smooth.
Sift flour, self raising flour, cocoa and bicarb together and fold into butter mixture.
Stir in nuts and all the chocolate goodness.
Drop full rounded teaspoons of mixture onto trays, about 4cm apart.
Flatten rounds with fork, and tuck in around the sides to keep their shape.
Bake for 10 – 12 minutes in your heated oven – they must be soft but firm to the touch.
Stand for 5 minutes to crisp and then cool on wire rack.
Store in airtight container, lined with baking paper.
- Use a decent quality scale so that you can measure precisely.
- If the supermarket doesn’t stock dark choc melts replace with dark chocolate chopped into small chunks.
- You can toast your macadamias in the oven at 180 degrees.
- Macadamias can be replaced with pecans or walnuts, but then you lose the white, nutty bits.
- Recipe makes 30 cookies, if you want them bigger, drop tablespoons on baking tray – makes 24.
- When flattening them, lift the nut pieces back on top of the cookies – just because it is pretty!
Enjoy with good cup of coffee or glass of milk.
For more delicious recipes follow the links alongside.