Name: Chunky chewy choc-chip cookies
Cook time: 16 min
Total time: 16 min
Ingredients: 1 cup (220g) firmly packed brown sugar; 1/2 cup (110g) caster sugar; 1 1/2 cup (225g) self-raising flour; 1/2 cup (75g) plain flour; 1 cup (150g) coarsely chopped macadamias, toasted; 185 gram butter, melted and cooled; 1 egg, lightly beaten; 1 egg yolk, lightly beaten; 2 teaspoon vanilla extract; 200 gram dark eating chocolate, coarsely chopped

Ingredients

1 cup (220g) firmly packed brown sugar

1/2 cup (110g) caster sugar

1 1/2 cup (225g) self-raising flour

1/2 cup (75g) plain flour

1 cup (150g) coarsely chopped macadamias, toasted

185 gram butter, melted and cooled

1 egg, lightly beaten

1 egg yolk, lightly beaten

2 teaspoon vanilla extract

200 gram dark eating chocolate, coarsely chopped

Method

1.Preheat oven to 180°C.

2.Combine sugars, sifted flours and nuts in a large bowl.

3.Add combined butter, egg, egg yolk and extract; mix to form a soft dough. Stir in chocolate.

4.Place 2 level tablespoons of dough for each biscuit, about 6cm apart, on lightly greased oven trays.

5.Bake in moderate oven about 16 minutes or until browned lightly. Cool on trays.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

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