Chunky chocolate & macadamia biscuits

by Karla Goodwin | Cuisine issue #157
Serves: Makes 12Try this classic creation from Bluebells Cakery's Karla Goodwin.

120g unsalted butter, at room temperature
150g soft brown sugar
50g caster sugar
1 egg
1 teaspoon good-quality vanilla extract
190g flour
20g Dutch cocoa
1⁄2 teaspoon baking soda
80g good-quality chocolate, cut into 1cm chunks
80g macadamia nuts, coarsely chopped

Preheat the oven to 170°C (150°C fan) and line 2 baking trays with baking paper.

Use an electric mixer to beat the butter and sugars together in a bowl until light and fluffy. Scrape down the sides of the bowl to ensure all the ingredients are mixed through. Add the egg and vanilla and continue beating on a medium speed until the mixture is smooth.

Sift the flour, cocoa and baking soda into the bowl and mix lightly to combine.

Use a spatula to fold the chocolate and nuts through the mixture.

Spoon golf-ball-sized dollops of dough on to the baking trays, spacing them 8cm-10cm apart as they will spread during baking.

Bake for 15-20 minutes or until just cooked then remove from the oven and cool on the trays for a few minutes before transferring to a cooling rack to cool completely.

These cookies will keep well for up to a week stored in an airtight container in a cool place (not in the fridge).


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