These cookies are just delicious. The savoury nature of the macadamia makes them very moorish, so be careful! They are so good they don’t need much more of an introduction really! I have to thank Judy Harper for this recipe, but I have no idea where she originally sourced it from.
200g butter, softened
180g brown sugar
2 1/2 cups plain flour
1 cup macadamia nuts, chopped
1 cup milk choc chips
1 cup white choc chips
Preheat oven to 180ºC.
Beat butter and sugar until pale and fluffy. Beat in the eggs and continue to beat until well combined.
Stir the flour through the butter mixture. Once combined add the macadamias and choc chips. The mixture is quite stiff so I find it easier to mix the nuts and choc chips through by hand than with a spoon.
Pull roughly 2 tablespoons of dough from the mixture and make a ball, it will be slightly larger than a golf ball but smaller than a tennis ball. Place of a baking paper lined tray and flatten slightly. Continue with the rest of the dough. You should get about 18, depending on the size of the cookies.
Bake for 12 minutes.
The cookies will keep well in an airtight container for several days…but they probably won’t last that long!
*For a variation you could use any combination of choc chips that you like, you might like to substitute the white choc chips for dark.