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Double chocolate chunk and nut cookies

  • 12servings
  • 35minutes
  • 240calories

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Source: allrecipes.co.ukReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, D
MineralsNatrium, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 115 g (4 oz) unsalted butter, at room temperature

  2. 85 g (3 oz) light muscovado sugar

  3. 1/2 tsp pure vanilla extract

  4. 1 egg, beaten

  5. 85 g (3 oz) self-raising white flour

  6. 55 g (2 oz) plain wholemeal flour

  7. 20 g ( 3/4 oz) cocoa powder

  8. 1/4 tsp baking powder

  9. 1/4 tsp salt

  10. 115 g (4 oz) good dark chocolate (at least 70% cocoa solids), roughly chopped

  11. 55 g (2 oz) macadamia nuts, roughly chopped

  12. 3 tbsp semi-skimmed milk

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 190ºC (375ºF, gas mark 5). Line 2 baking sheets with baking parchment.

  2. Beat the butter with the sugar and vanilla extract in a large bowl until light and fluffy. Gradually add the egg, beating well after each addition.

  3. Sift the white and wholemeal flours, cocoa powder, baking powder and salt over the creamed mixture, tipping in any bran left in the sieve. Add the chocolate, nuts and milk, and mix everything together.

  4. Place tablespoonfuls of the mixture on the prepared baking sheets, arranging the cookies well apart so there is space for them to spread during baking. Flatten the cookies slightly with the back of a fork, then bake for about 15 minutes or until they feel soft and springy.

  5. Leave on the baking sheets for a few minutes, then transfer to a wire rack. Serve while still slightly warm or leave until cold. The cookies can be kept in an airtight container for up to 5 days.

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