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Gourmet chocolate macadamia cookies


Makes: 32
timePrep time: 30 mins
timeTotal time:
Gourmet chocolate macadamia cookies
Recipe photograph by Kris Kirkham

Gourmet chocolate macadamia cookies


Makes: 32
timePrep time: 30 mins
timeTotal time:

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Nutritional information (per serving)
Calories
162Kcal
Fat
10gr
Saturates
5gr
Carbs
17gr
Sugars
11gr
Fibre
1gr
Protein
2gr
Salt
0.2gr

Sarah Randell

Sarah Randell

Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.

See more of Sarah Randell’s recipes
Sarah Randell

Sarah Randell

Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.

See more of Sarah Randell’s recipes

Ingredients

  • 225g soft butter
  • 250g demerara sugar
  • 1 large egg, lightly beaten
  • 300g self-raising flour
  • ½ tsp baking powder
  • 1 x 150g pack Taste the Difference Belgian dark chocolate chips
  • 1 x 100g pack macadamia nut halves, chopped

Step by step

Get ahead
Bake the cookies a few days ahead; store in an airtight tin or freeze them. The raw cookie dough also freezes well if you don't want to use all the mix in one go.
  1. Preheat the oven to 180°C, fan 160°C, gas 4.
  2. Beat the soft butter and sugar together using an electric mixer until combined. Add the beaten egg and mix again.
  3. Mix the flour and baking powder and add that, too, with a pinch of a salt; mix.
  4. Now add the chocolate chips and nuts, mixing with a wooden spoon, then bring the mixture together with your hands – it may take a little kneading but it will happen in the end!
  5. Roll the mixture into balls – divide the mixture into quarters and roll each quarter into 8 balls. Place them on baking sheets, flatten slightly, then bake in batches for 15 minutes until lightly golden.
  6. Leave the cookies on the sheets for a few minutes before using a fish slice to transfer them to a wire rack to cool.

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