This recipe is based on a recent recipe from Taste Magazine. I make a lot of chocolate cookies, and this recipe appeals as the chocolate takes the forms of chunks not chips. The use of self raising flour makes fatter cookies too!
Ingredients
125 gms softened butter
100 gms caster sugar
55 gms brown sugar
1 tsp vanilla extract
1 egg
225 gms self raising flour
100 gms dark chocolate, coarsely chopped
100 gms macadamia nuts, coarsely chopped
2 tbls milk
Method
Preheat oven to 160 degrees C, 140 degrees C fan-forced. Line 2 baking trays with non-stick paper.
Beat softened butter, caster sugar, brown sugar and vanilla extract until pale and creamy.
Beat in egg.
Stir in the flour, dark chocolate, macadamia nuts and milk until combined.
Roll the mixture into large walnut sized balls and place on the lined trays about 8 cms apart. Press down slightly.
Bake for 12 minutes or until light golden and cooked. Transfer to a wire rack to cool. Store in an airtight container – in the fridge if you want to keep the cookies crisp.
The Quirk and the Cool 