These oozy, extra chocolatey cookies are adapted from Abigail Donnelly’s famous double trouble cookies. If you prefer a soft cookie, reduce the baking time to 15 minutes.
- 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, pistachios or almonds
- 8 T chocolate spread, chilled for 2 hours
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1. Preheat the oven to 180°C.
2. Cream the butter and sugar until pale and fluffy. Add the egg and vanilla and beat.
3. Sift together the flour and bicarbonate of soda and slowly fold into the butter-and-sugar mixture.
4. Once combined, add the chocolate and nuts and gently work into the dough.
5. 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.
6. Place on a baking tray, press down lightly and bake for 20 minutes, or until golden brown. If you prefer a soft, oozy cookie, reduce the baking time to 15 minutes. Remove from the oven and allow to cool.