The first kiss of autumn and its chillier weather means it’s the perfect time to fire up the oven and get baking. And there’s no better way to welcome the cold than with these indulgent, chewy golden cookies.
white chocolate and macadamia chip cookies
150g unsalted butter, softened 1 cup ( 175g) brown sugar ¾ cup ( 165g) white sugar 2 teaspoons vanilla extract 1 egg 1 ½ cups ( 225g) plain flour, sifted ½ teaspoon baking powder, sifted ½ teaspoon table salt 250g white chocolate, chopped 150g macadamia nuts, chopped Preheat oven to 160C. Place butter, brown and white sugars and vanilla in an electric mixer and beat for 8- 10 minutes or until pale and creamy. Scrape down the sides of the bowl and add the egg, beating well to combine. Add the flour, baking powder and salt and beat on low until a dough forms. Fold through the chocolate and nuts. Roll 2 tablespoons of the dough into balls at a time and flatten slightly. Place on lightly greased baking trays lined with non- stick baking paper, allowing room to spread. Bake for 15- 18 minutes or until golden. Allow to cool on trays before serving. Makes 22.
double- chocolate cookies
250g unsalted butter, softened 2 ½ cups ( 440g) brown sugar 1 tablespoon vanilla extract 2 eggs 3 cups ( 450g) plain flour, sifted 1 teaspoon baking powder, sifted 150g dark chocolate, chopped 150g milk chocolate, chopped Preheat oven to 180C. Place the butter, sugar and vanilla in an electric mixer and beat for 8- 10 minutes or until pale and creamy. Gradually add the eggs, beating well after each addition. Add the flour and baking powder and beat until a smooth dough forms. Add the chocolate and mix until well combined. Press the cookie dough into a lightly greased 30cm x 40cm baking tray lined with non- stick baking paper. Bake for 25- 30 minutes or until golden. Allow to cool in baking tray and cut into rectangles to serve. Makes 28. 350g dark chocolate, chopped 40g unsalted butter 2 eggs
2 /3 cup ( 150g) caster sugar 1 teaspoon vanilla extract ¼ cup ( 35g) plain flour, sifted ¼ teaspoon baking powder, sifted salted caramel frosting ¾ cup ( 165g) caster sugar ¼ cup ( 60ml) water ½ cup ( 125ml) single ( pouring) cream 150g unsalted butter, chopped sea salt flakes, for sprinkling Preheat oven to 180C. Place 200g of the chocolate and the butter in a small saucepan over low heat and cook, stirring frequently, until melted and smooth. Set aside.
Place the eggs, sugar and vanilla in an electric mixer and whisk for 15 minutes or until pale and creamy. Stir through the flour, baking powder, chocolate mixture and remaining chocolate and allow to stand for 10 minutes. Drop tablespoonfuls of the mixture onto baking trays lined with non- stick baking paper, allowing room to spread. Bake for 8- 10 minutes or until puffed and cracked. Allow to cool completely on trays. To make the salted caramel icing, place the sugar and water in a medium saucepan over low heat and stir with a metal spoon until the sugar is dissolved. Increase heat to medium and bring to the boil. Cook, without stirring, for 8- 9 minutes or until golden. Remove from the heat and carefully add the cream and butter. Return saucepan to heat and stir until the mixture is smooth. Refrigerate until completely cool. Using a hand- held electric whisk, whisk mixture until soft peaks form. Spread half the cookies with the icing, sprinkle with the salt and sandwich with the remaining cookies. Makes 12.