Chocolate and macadamias are the ultimate cookie companions, and these cookies bring out the best in both ingredients.
Ingredients
- 225 g dark chocolate bits we used 70% chocolate
- 110 g unsalted butter roughly chopped
- ¾ cup brown sugar
- 1 egg
- 1 tsp vanilla extract
- 1 cup plain flour, sifted (150g)
- ¼ cup cocoa, sifted
- 1 tsp bicarb soda
- ¾ cup macadamia pieces
- ½ tsp salt flakes optional
- ½ cup dark chocolate melted optional, to decorate, if desired
Instructions
- Preheat the oven to 180°C. Line a large baking tray with baking paper. Measure 120g of the chocolate bits and place in the top part of a double boiler over simmering water. Allow the chocolate to melt and stir to combine. Set aside.
- Place the butter and brown sugar in the bowl of an electric mixer and beat on high speed for 5-7 minutes, until the mixture is light and creamy. Add the egg and vanilla and beat to combine. Stir through the flour, cocoa, bicarb of soda and melted chocolate until just combined. Add the remaining choc chips and ½ cup of the macadamias. Stir to combine thoroughly.
- Roll heaped tablespoons of mixture into balls and place on the baking tray, about 5cm apart to allow for spreading. Stud with the remaining ¼ cup of macadamias, flatten each round slightly and bake for 15 minutes, until the tops of the cookies are looking slightly cracked and crispy. Remove the cookies to a wire rack and allow to cool. When cool, drizzle with a little extra melted chocolate and sprinkle with a pinch of salt flakes, if desired. Store in an airtight container.
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