These cookies are a result of having lots of tiny packets of nuts from the Graze box we receive. I have to admit we eat the interesting things first (korean chili crackers, wasabi peanuts, chili almonds..) and the plain things like macadamia nuts and hazelnuts generally remain unopened.
So I make them into cookies!
I based this recipe on this one over at Joy the Baker– but replacing the white chocolate with 70% dark and using a mixture of nuts. The best part of this recipe is the browned butter, it gives the cookies a wonderful nutty flavour, which obviously goes with the nuts!
Macadamia, Hazelnut and Chocolate Chip Cookies.
Makes about 12 very big cookies or 24 smaller ones
(I used cups for this recipe so I’m afraid I have no grams conversion!)
1/2 cup unsalted butter – softened
1 cup caster sugar
2 tablespoons of milk (I added a touch more to the end as my dough was a bit dry)
1 tsp vanilla extract
1 and 3/4 cup plain flour
1/2 tsp baking powder
pinch of salt
50gs macadamia nuts
50gs dark chocolate
Preheat your oven to 190c / gas mark 6
Heat your butter on a medium heat in a saucepan, stirring regularly. After about 5 minutes you should see brown bits appearing in the butter, once this happens remove the butter from the heat, leave to cool for a 5 minutes more.
Once your butter is cooled add it to your sugar in a large bowl, slowly mixing it in. Then add in your egg and combine. Add milk and vanilla.
Then slowly add in your dry ingredients (except nuts and chocolate).
Bash up your macadamias and hazelnuts in a freezer bag so that they are coarsely chopped.
Chop your chocolate in to medium chunks – however small you like them.
Add your nuts and chocolate to the mixture.
For large cookies spoon tablespoon ( I made big ones) fulls on to a greased and lined baking sheet, for smaller ones aim for a generous heaped teaspoon.
Bake for approx 10 minutes until golden. Leave to cool for a few minutes before transferring to a wire rack.
Eat with a lovely frothy coffee or a glass of milk!