Double-trouble chocolate-chip cookies
| Recipe By: | Abigail Donnelly |
| Serves: | 8 |
| Cooking Time: | 20 minutes |
| Prep Time: | 25 minutes |
Ingredients
- 8 Tbsp nutella, chilled for 2 hours
- 100 g Macadamia nuts
- 100 g milk chocolate, roughly chopped
- 2 tsp bicarbonate of soda
- 375 g cake flour
- 2 tsp vanilla extract
- 1 Free-range egg
- 2 tbsp light brown sugar
- 1/2 tsp Canola oil
- 50 g butter
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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.
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