Milk Chocolate and Macadamia Cookies
Lindt Excellence Milk Extra Creamy Bar 100g
16 - 20 people
- 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
- 60 g macadamia nuts, roughly chopped
Mix together the flour, salt and bicarbonate of soda 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 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.
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