Chewy, crumbly and chocolatey in equal measure, these cookies are even better for the inclusion of chunky nuts
Diana Henry The Telegraph's award-winning cookery writer
Diana Henry is the Telegraph’s much-loved cookery writer. She shares recipes each week, for everything from speedy family dinners to special menus that friends will remember for months. She is also a regular broadcaster on BBC Radio 4, and her journalism and recipe books, including Simple and How to Eat a Peach, are multi-award-winning. A mother of two sons, Diana can satisfy even the fussiest of eaters.
See more
Published
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.
Requires cooling time
Overview
Prep time
20 mins
Cook time
10 mins
Serves
Makes 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
Step
Preheat the oven to 180C/170C fan/gas mark 4. Line two baking sheets with some baking paper.
Step
Place 55g unsalted butter and 300g mixed broken chocolate pieces in a bowl set over simmering water and stir until melted. Cool for 10 minutes.
Step
Mix 2 large eggs and 75g soft light-brown sugar in another bowl and stir in the melted chocolate and 2 tsp vanilla extract, then add 90g self-raising flour. Stir in 75g dark chocolate chunks and 75g halved macadamia nuts.
Step
Form each cookie by dropping 1 generous tbsp of the mixture on to the baking sheets (spaced 5cm apart).
Step
Sprinkle 100g white chocolate chunks on top.
Step
Bake until the cookies look slightly puffed and dry – about 10 minutes.
Step
Leave to cool on the baking sheets. If you move them before they have cooled, they will break.