Baking Tips, Comments and Hyperbole

Chunky Chocolate Macadamia 
Cookies

We love these biscuits. For school lunch boxes we leave out the nuts. Often, instead of just white and dark chocolate, I change the recipe and add 200grams each of white, milk and dark chocolate. Yum!

Ingredients
• 2½ cups (360g) plain flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• pinch of salt
• 200g unsalted butter, room temperature
• 160g granulated sugar
• 140g light brown sugar
• 2 large eggs
• 1 teaspoon vanilla extreact
• 300g dark chocolate (cut into small chunks)
• 300g white chocolate (cut into small chunks)
• ¼ cup roughly chopped macadamia nuts
Steps
1. Pre heat oven to 160 degrees. In a medium bowl combine flour, baking soda, baking powder and salt.
2. In a separate bowl cream the butter and sugars until light and fluffy
3. Add flour, eggs and vanilla and beat until just combined
4. Stir in the chocolate and macadamias
5. Spoon dessertspoonfuls of mixture onto a baking tray covered with baking paper.
6. Allow room for spreading. Bake for 12-15 mins or until just golden. Cool on wire racks
Notes
• 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