- 115 g butter
- 100 g white sugar
- 100 g light brown sugar
- 1 free-range egg
- 1 t vanilla extract
- 180 g cake flour
- ½ t bicarbonate of soda
- 100 g milk chocolate, roughly chopped
- 100 g macadamia nuts
- 8 T chocolate spread, chilled for 2 hours
Preheat the oven to 180°C.
Cream the butter and sugar until pale and fluffy. Add the egg and vanilla and beat.
Sift together the flour and bicarbonate of soda and slowly fold into the butter-and-sugar mixture.
Once combined, add the chocolate and macadamia nuts and gently work into the dough.
Flatten a spoonful of dough in your palm, spoon a little chocolate spread into the centre and fold closed, sealing the chocolate spread inside. Take care not to squeeze out any chocolate spread.
Place on a baking tray, press down lightly and bake for 20 minutes, or until golden brown. Remove from the oven and allow to cool.
Cook's note: A double whammy of chocolate and a molten, oozy centre makes these the best cookies ever.
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