I’m no cookie expert..but these always seem to save the day. I love the way the macadamia nuts pop up through the cookie just begging to be eaten.
Just knowing I’m going to bite into a large chunk of chocolate at some stage of the munching process, also brings me joy. My daughter complained about the amount of chocolate in hers…so yes..I think you should up the ante on that as well. See how you go the first time around, then increase/decrease the chocolate and nuts to suit your needs.
I do a great variation on these using ground almond and white chocolate, check them out as well.
Let’s bake ourselves happy!
- 125g butter, softened
- 180g caster sugar
- 1 egg
- 150g self-raising flour
- 3 Tbsps cocoa
- 130g macadamia nuts, chopped
- 150g dark chocolate, chopped
- Beat the butter and castor sugar for 3 minutes. Should be light in colour and fluffy. I used the paddle attachment on my kitchen mixer, or you could use electric egg beaters.
- Add the egg, and continue betting until combined (about 1 minute).
- Add sifted cocoa and flour, and fold into butter mixture using a wooden spoon.
- Finally, fold in your nuts and chocolate. .
- Place spoonfuls of mixture onto cookie trays and bake at 170 degrees for about 12 to 15 minutes.
- You will only fit 9 cookies on one tray as they need room to spread, you don't want a pizza cookie!
- When you take the cookies out of the oven, BANG the tray on top of the oven, forces them to collapse and become flat.
- Makes 14 cookies