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Chunky chocolate macadamia cookies




Source of Recipe


australian women's weekly


List of Ingredients




2 ½ cups (360g) plain flour
1 teaspoon baking soda
½ teaspoon baking powder
pinch salt
200 g unsalted butter, room temperature
° cup (160g) granulated sugar
° cup (140g) light brown sugar
2 large eggs
1 teaspoon vanilla extract
300g dark chocolate (cut into small chunks)
300g white chocolate (cut into small chunks)
¼ cup roughly chopped macadamia nuts

Recipe



Pre heat oven to 160°C. In a medium bowl combine flour, baking soda, baking powder and salt. In a separate bowl cream the butter and sugars until light and fluffy.

Add flour, eggs and vanilla and beat until just combined. Stir in the chocolate and macadamias.

Spoon dessertspoonfuls of mixture onto a baking tray covered with baking paper. Allow room for spreading. Bake for 12- 15 mins or until just golden. Cool on wire racks.

NB: Can be stored in an airtight container for up to 2 weeks.
Dough can be frozen for up to 3 months and then cooked.