Chocolate and salted macadamia cookies

Topping these cookies with salted roasted macadamia nuts adds a moreish salty-sweet element and extra crunch. Try salted peanuts or pistachio nuts for a bit of variety. 

You'll need

130 gm gm plain flour 20 gm Dutch-process cocoa ΒΌ tsp bicarbonate of soda 150 gm brown sugar 90 gm butter, at room temperature 1 small egg, lightly beaten 100 gm dark chocolate (54%-58% cocoa solids), coarsely chopped 60 gm salted roasted macadamia nuts, coarsely chopped


  • 01
  • Preheat oven to 180C and line baking trays with baking paper. Sieve flour, cocoa, bicarbonate of soda and a pinch of salt into a bowl. Beat sugar and butter in an electric mixer until creamy. Add egg and beat to combine. Add flour mixture and stir to just combine, then stir in a third of the chocolate.
  • 02
  • Pinch off walnut-sized pieces of dough and place on baking trays, pressing to flatten slightly, leaving a 5cm gap between each. Dot tops with macadamias and remaining chocolate and bake, turning trays partway through cooking, until cookies are set and becoming firm at the edges (12-15 minutes). Cool until firm enough to transfer to a wire rack, then cool completely (25-30 minutes). Cookies will keep in an airtight container for up to 3 days.

At A Glance

  • Serves 22 people
Signature Collection

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At A Glance

  • Serves 22 people

Featured in

Apr 2017

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