Moreish Chocolate Chip and Macadamia Cookies

    Moreish Chocolate Chip and Macadamia Cookies

    (133)
    9saves
    57min


    122 people made this

    About this recipe: These cookies are always a hit. They are simple, quick and always delicious. I like to make batches to give to my friends or neighbours. Enjoy with a cup of tea or coffee.

    Ingredients
    Makes: 36 cookies

    • 115g unsalted butter, softened
    • 75g dark brown soft sugar
    • 5 tablespoons caster sugar
    • 1 egg
    • 1 teaspoon vanilla extract
    • 140g flour, sieved
    • 1/2 teaspoon bicarbonate of soda
    • 1/2 teaspoon salt
    • 135g macadamia nuts, chopped
    • 210g plain chocolate chips

    Method
    Prep:15min  ›  Cook:12min  ›  Extra time:30min cooling  ›  Ready in:57min 

    1. Preheat oven to 190 C / Gas 5. Lightly grease 2 large baking tray with vegetable margarine, butter or oil.
    2. Cream the butter and sugars together in a large bowl. Beat in the egg and vanilla extract until well blended. Sieve together the flour, bicarbonate of soda and salt; gradually blend into the batter. Stir in the chopped macadamia nuts and chocolate chips. Drop by rounded teaspoonfuls onto the cookie sheets, about 5cm apart.
    3. Bake in preheated oven for 10 to 12 minutes or until the cookies are golden brown. Remove from the oven and transfer the cookies to cooling racks.

    Substitutions

    Use white or milk chocolate chips if you wish.

    Cook's note

    Make a double batch, drop the batter onto baking trays and place in the freezer. Once frozen, place them into a freezer bag and store in the freezer. When you want fresh cookies, cook from frozen, adding 3-5 minutes on to the cooking time.

    Chocolate chip cookie video

    Watch our easy step-by-step video and see How to make chocolate chip cookies that are soft, chewy and gorgeous every time!

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    Reviews & ratings
    Average global rating:
    (133)

    Reviews in English (134)

    by
    81

    The cookies are delicious & easy. However, I could not add all the chips & nuts to this little bit of dough. I have already made a note on my recipe card to double the dough for the amount of nuts & chips. I got 2 dozen cookies - 2-2 1/2" in diameter.  -  07 Apr 2001  (Review from Allrecipes US | Canada)

    by
    78

    These cookies turned out GREAT! The only thing I changed was that I used 1/2 teaspoon of vanilla and 1/2 teaspoon of almond extract.  -  26 Dec 2005  (Review from Allrecipes US | Canada)

    by
    61

    My favorite thing to make is cookies and this recipe in going in my "bake to impress your friends" stack. I took the suggestion to use the almond extract and it was great. I did not grease the cookie as suggested and they came off easily and did not spread out. Thanks!  -  31 Aug 2006  (Review from Allrecipes US | Canada)

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