Ingredients

The following ingredients have 4 Servings
  • 1/2 cup (125 g) unsalted butter
  • 50 g (1.7 oz) dark cooking chocolate (See Note 1)
  • 1 cup (200 g) brown sugar
  • 2 large eggs - beaten - at room temperature
  • 1/4 cup (30 g) Dutch-process cocoa (See Note 2)
  • 1 1/4 cup (190 g) plain/all-purpose flour (See Note 3)
  • 100 g (3.5 oz) white chocolate chips
  • 50 g (1.7 oz) macadamia nuts - roughly chopped

Instruction

  • Preheat your oven to 180 Degrees C (350 F).Prepare two baking trays with non-stick baking paper.
  • Put the chocolate and butter into a large bowl and place over a pan of barely simmering water. Melt chocolate and butter then remove from the heat. (Alternatively – melt together in a microwave, being careful not to burn.)Set aside to cool for 5 minutes.
  • Stir in the sugar and beaten eggs.
  • Sift in the flour and cocoa and add the chocolate chips and macadamia nuts.Chill the mixture in the fridge for 10 minutes.
  • Using an ice cream scoop (about 3 tbsp/2 oz), scoop out the cookie mixture - 6 per tray - leaving space for the cookies to spread slightly.
  • Bake in the preheated oven for 10-12 minutes.
  • Remove the cookies from the oven. Allow the cookies to cool on the tray for 5 minutes, before gently removing them to a cooling rack to cool completely.