Macadamia and Choc-Chip Cookies

Delicious choc-chip cookies for adults. Although often consumed straight out of the oven, these cookies will keep for up to two weeks in an airtight container, or can be frozen for up to three months. If there are any left over.

Serves: Makes 20
Cooking Time: Preparation 15 minutes, cook 12 minutes per tray


Ingredients

+ 1 cup (220 g) firmly packed brown sugar
+ 1/2 cup (110g) caster-sugar
+ 1 1/2 cups (225 g) self-raising flour
+ 1/2 cup (75 g) plain flour
+ 1 cup (150 g) macadamias, coarsely chopped
+ 185 g melted butter
+ 1 egg, beaten lightly
+ 1 egg yolk, beaten lightly
+ 2 teaspoons vanilla extract
+ 200 g chocolate (white or dark), coarsely chopped


Method

Preheat the oven to 180º C fan-forced.

Toast the macadamia nuts in a fry pan, over a moderate heat until fragrant. Combine the sugars, sifted flours and nuts in a large bowl. In a separate bowl, combine cooled melted butter, egg, egg yolk and extract. Add to the dry ingredients and mix to form a soft dough. Stir in chocolate.

Place 2 level tablespoons of biscuit dough, about 6 cm apart on a tray lined with baking paper.

Bake in moderate oven for about 12 minutes or until lightly browned, but still squidgy. Allow to cool on trays, before removing to a cooling rack.

Original recipe sourced from the Australian Women’s Weekly Home Baked cookbook.

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