I’d really like to be able to say that these are healthy, obviously I can’t. Everyone deserves a little treat from time to time though and these cookies are damn fine with a cup of tea or a glass of milk. My kids say that they’re best eaten fresh out of the oven (still warm) and dipped in milk. Who am I to argue? Best of all, the cookie dough can be kept in the fridge for up to 4 days, so you can even bake them to order.
150g unsalted butter (at room temperature)
200g brown sugar
1 tsp vanilla extract
1 egg, beaten lightly
1.5 cups plain flour
1/2 cup dutch cocoa or good quality cocoa powder
1/2 tsp baking powder
pinch of salt
200g macadamia nuts, chopped
Cream the butter and sugar together in an electric mixer until pale and thick. Add the egg and the vanilla extract, and beat further until just combined.
Fold in the flour, cocoa and baking powder and a small pinch of salt. Stir through the macadamias, taking care to not overwork the dough.
Roll the dough into a log and wrap with plastic wrap and refrigerate until firm (about an hour).
When you’re ready to bake the cookies, pre-heat your oven to 180C and line a large baking tray with baking paper.
Using a sharp knife, slice cookies off the log and bake as needed. Bake for 10-15 minutes or until starting to firm. Allow them to cool a little on the tray before dipping or devouring.