300g raw cane sugar (golden caster sugar) or white sugar
2 teaspoons of vanilla extract
250g plain flour
3g bicarb of soda
400g dark chocolate
100g macadamia nuts
- Preheat your oven to 180 degrees C / Gas Mark 4.
- In a large mixing bowl beat the butter, sugar, eggs and vanilla together until they form a creamy mix. (It might help to soften the butter first).
- Combine the flour, cocoa, salt and bicarb of soda and sieve into the butter mix in stages, stirring it in. (The final consistency is like a thick cake mix).
- Break up the nuts and the chocolate as desired and stir into the mix until evenly distributed. (I used a pestle and mortar for this… you can also use a plastic bag and a rolling pin, or for the chocolate just use a knife). It is important not to leave the chocolate pieces too large or they will get left behind on the baking sheet and leave chocolatey holes in your cookies!
- Using a couple of teaspoons spoon teaspoon sized lumps of the mix onto ungreased non-stick baking sheets (or use greaseproof paper if you don’t have non-stick sheets)… leaving plenty of space between them.
- Bake for about 10 minutes. Let them cool slightly on the baking sheets before transferring to wire racks.