White and dark chocolate and macadamia cookies

Prep time: 20 minutes, plus cooling time Cook time: 10 minutes

Makes about 12

I usually don’t get excited about cookies, but there used to be an Australian coffee shop in Wimbledon that served these ones (because of the nuts, they seem very Aussie). Even if you are not usually a fan, you will like these.

INGREDIENTS

– 55g unsalted butter – 300g mixture of milk and dark chocolate, broken into pieces, plus 75g dark chocolate, chopped into chunks

– 2 large eggs

– 75g soft light-brown

sugar

– 2 tsp vanilla extract – 90g self-raising flour – 75g macadamia nuts,

halved

– 100g white chocolate,

chopped into chunks

METHOD Preheat the oven to 180C/170C fan/gas mark 4. Line two baking sheets with some baking paper.

Place the butter and the 300g mixed broken chocolate in a bowl set over simmering water and stir until melted. Cool for 10 minutes.

Mix the eggs and sugar in another bowl and stir in the melted chocolate and vanilla, then add the flour. Stir in the dark chocolate chunks and the nuts.

Form each cookie by dropping 1 generous tbsp of the mixture on to the baking sheets (space 5cm apart). Sprinkle the white chocolate chunks on top. Bake until the cookies look slightly puffed and dry – about 10 minutes.

Leave to cool on the baking sheets. If you move them before they have cooled, they will break.