I like my cookies chewy and doughy. I used to work at a bookshop that was right in front of a cookie stall. The lady working at the cookie stall was very nice to me. She would sneak in a few extra cookies for me if I made it to her at the end of the day, before they closed. When I stopped working at the bookshop, my regular cookie supply also stopped.
Baking my first batch of cookies, I remember smelling the cookie dough for the first time. Even now, my favourite part of baking cookies is smelling the dough while I’m mixing it. I bet someone has made a cookie dough scented candle as I’m sure I’m not the only one who has this sentiment. If not, there’s an idea for a new candle scent!
Finding a fail-proof cookie recipe meant I had a few less than perfect batches. Some of the batches seemed to melt in the oven (maybe too much butter or the oven was too high, not sure) and the others I had over cooked. My friend called my over-cooked cookies ‘Naana kata style’, which as Maldivians would know, is a buttery but hard biscuit. It was not a compliment.
I was inspired to use almond meal for this recipe because I remember having this wonderfully nutty and chewy cookie someone at work had baked. You can easily substitute the almond meal with flour if needed. I don’t really love nuts, but the macadamias have the perfect creamy and soft flavour that goes well with the dark chocolate.This recipe is a one-bowl, easy mix. And I love using my KitchenAid for it. In fact, the first thing I baked in my KitchenAid are cookies.
- 170g butter, melted and cooled
- 220g brown sugar
- 110g caster sugar
- 1tsp vanilla extract
- 1 egg
- 1 egg yolk
- 200g plain flour
- 150g almond meal
- 1/2 tsp sea salt
- 1/2 tsp baking powder
- 150g dark chocolate, chopped
- 50g macadamia nuts
- Pre-heat oven to 180 degrees (160 degrees in fan forced oven).
- Beat butter, sugar and vanilla extract until combined properly.
- Add eggs and beat until light and creamy.
- Stir in flour, salt and baking powder and then stir in chocolate and macadamia nuts.
- Make 1 tablespoon sized cookie doughs. Place balls on baking trays lined with baking paper, about 5 cm apart.
- Bake for 7-9 minutes. Cool on trays for 10 minutes and then transfer to wire rack to cool completely. You can store these in an airtight container for up to 3 days.