Double-trouble chocolate-chip cookies

Double-trouble chocolate-chip cookies

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  • 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

Cooking Instructions

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.
Discover more biscuit recipes here.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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