Name: Chocolate and salted macadamia cookies
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 22
Ingredients: 130 gm gm plain flour; 20 gm Dutch-process cocoa; ¼ 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

Chocolate and salted macadamia cookies

Topping these chocolate 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.

Serves 22

Prep

15M

Cook

15M

Total

30M

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.

Ingredients

130 gm gm plain flour

20 gm Dutch-process cocoa

¼ 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

Method

Main

1.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.

2.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.

Styling by Emma Knowles

Styling by Lisa Featherby