White and dark chocolate and macadamia cookies recipe
I usually don’t get excited about cookies, but there used to be an Australian coffee shop in Wimbledon that served these ones (because of the nuts, they seem very Aussie). Even if you are not usually a fan, you will like these.
Timings
Prep time: 20 minutes, plus cooling time
Cook time: 10 minutes
Makes
about 12 cookies
Ingredients
55g unsalted butter
300g mixture of milk and dark chocolate, broken into pieces, plus 75g dark chocolate, chopped into chunks
2 large eggs
75g soft light-brown sugar
2 tsp vanilla extract
90g self-raising flour
75g macadamia nuts, halved
100g white chocolate, chopped into chunks
Method
Preheat the oven to 180C/170C fan/gas mark 4. Line two baking sheets with some baking paper.
Place the butter and the 300g mixed broken chocolate in a bowl set over simmering water and stir until melted. Cool for 10 minutes.
Mix the eggs and sugar in another bowl and stir in the melted chocolate and vanilla, then add the flour. Stir in the dark chocolate chunks and the nuts.
Form each cookie by dropping 1 generous tbsp of the mixture on to the baking sheets (space 5cm apart).
Sprinkle the white chocolate chunks on top.
Bake until the cookies look slightly puffed and dry – about 10 minutes.
Leave to cool on the baking sheets. If you move them before they have cooled, they will break.