Take your favourite chocolate chip cookie recipe to the next level with our beautifully smooth EXCELLENCE Extra Creamy Milk Chocolate, combined with moreish macadamia nuts for that all important crunch!
You can swap our smooth EXCELLENCE Extra Creamy Milk for our richer EXCELLENCE 70% Dark Chocolate if you prefer a more intense chocolate flavour.
- 150 g plain flour
- ½ tsp bicarbonate of soda
- Pinch of salt
- 75 g unsalted butter
- 115 g light brown sugar
- 50 g caster sugar
- 1 large egg
- 1 tsp vanilla extract
- 175 g Lindt EXCELLENCE Extra Creamy Milk Chocolate, chopped (see Tip)
- 60 g macadamia nuts, roughly chopped
Mix together the flour, bicarbonate of soda and salt and set aside.
Beat together the butter and sugars in a stand mixer on medium-high speed for 3-4 minutes until pale and fluffy (scraping down the sides of the bowl as needed) - you could do this by hand in a large mixing bowl with a wooden spoon but it will take a little longer.
Beat in the egg followed by the vanilla extract and flour mix. Mix until you have a smooth dough.
Stir in the chopped chocolate and nuts until evenly distributed throughout the dough. Cover and chill for 1 hour.
Preheat the oven to 180C/160 Fan/ Gas 4. Line several baking sheets with greaseproof paper.
Drop small spoonfuls of the dough onto the prepared baking sheets. Make sure they are well spaced (about 5cm/2 inches) apart. You may have to bake in batches, in which case keep any unbaked dough chilled.
Bake in the oven for 12-15 minutes - turning the trays halfway through - until the edges have set. The exact time will depend on the size of your cookies and whether you prefer them slightly gooey or a little crispy.
Leave to cool on the baking sheets for 10 minutes before transferring to a wire rack to finish cooling completely.