Wednesday, July 6, 2011

double choc chunk macadamia cookies (a)

There is only one way to describe my mums double choc chunk macadamia cookies:


Just like the humble cashew nut, it is impossible to stop at just ONE of the DCCMC. They are so chewy and chocolate chunky and kinda healthy coz they have oats in them and nutty and the cookie dough is like eating chunks of heaven.

Mum made them last weekend when I was home, and so that you and I could have our own little cookie heaven I took photos and then commandeered mums recipe book...

Double Choc Chunk Macadamia Cookies

2 1/2 c oats
125g dark cooking chocolate
1 1/2 c macadamia (or walnuts)
250g butter softened
3/4 c brown sugar
3/4 c sugar
2 eggs 
1 tspn vanilla
2 c flour
pinch salt
1 tspn baking powder
1 tspn baking soda
65 g chocolate chips (white and dark mix is best)

Preheat oven to 180 celcius and prepare a couple of baking trays.
In the food processor, blend the oats until they make a fine powder. 
Add the dark chocolate and blend until small chunks. 
Add the macadamias and chop - but not too fine.

In a large bowl, cream the butter and sugar until light and fluffy.
Add the eggs, one at a time, mixing well between each addition.
Add the vanilla essence and mix.

Into the large bowl, add the processed oats, chocolate and nuts, along with the flour, salt, baking powder, baking soda and the chocolate chips.
Mix well.
The dough should be slightly sticky.

Roll into walnut sized balls and place on the baking tray, with about 2 cm between each biscuit as they will flatten and spread on baking.
Bake for 10 - 15 minutes, depending on how chewy you like your biscuits. They should be slightly brown on the bottom. 
Leave to cool on wire rack and store in air tight container.

DO NOT EAT DOUGH because you will end up eating most of it.
Use dark, white and milk chocolate to make them more interesting.
I usually use 1/2 a c of both the sugars, otherwise it can be too sweet.


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