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Nutrition: per serving

  • kcal149
  • fat8g
  • saturates4g
  • carbs18g
  • sugars13g
  • fibre0g
  • protein2g
  • salt0.14g
    low

Method

  • step 1

    Heat oven to 180C/160C fan/gas 4. Melt 170g of the chocolate, then allow to cool. Beat in the butter, eggs, sugars and vanilla, preferably with an electric hand whisk, until creamy. Stir in the flour, baking powder, cinnamon and cranberries with two-thirds of the remaining chocolate and macadamias, to make a stiff dough.

  • step 2

    Using a tablespoon measure or a small ice-cream scoop, drop small mounds onto a large baking dish, spacing them well apart, then poke in the reserved chocolate, nuts and berries. Bake in batches for 12 mins until pale golden, leave to harden for 1-2 mins, then cool on a wire rack.

  • step 3

    To freeze, open-freeze the raw cookie dough scoops on baking trays; when solid, pack them into a freezer container, interleaving the layers with baking parchment. Use within 3 months. Bake from frozen for 15-20 mins.

RECIPE TIPS
HAZELNUT & RAISIN COOKIES

Make as above, with 280g flour, replacing the white chocolate for dark chocolate and the macadamias and cranberries for hazelnuts and raisins. Pour boiling water over the raisins and allow them to plump up a little, then dry thoroughly - this stops them being too hard and catching in the oven.

Recipe from Good Food magazine, November 2009

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Comments, questions and tips (41)

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Overall rating

A star rating of 4.5 out of 5.40 ratings

adunachie69743

question

Hi

Hoping for some advice. The recipe just says butter. Is it salted or unsalted? Has anyone done anything different to the recipe? I've read about cutting the amount of chocolate and leaving some of it in chunks for texture, but any other tips would be appreciated.

Thanks!!

121foodie

I like others halved the recipe and added less chocolate and sugar but still found it too sweet. I blitzed the chocolate up but I wish I had chopped it into chunks to add to the texture which tasted nice with the dried cranberries.

Teresa Flores

Best cookie base i've made! Skipped melting the chocolate as i didn't have the time but tasty all the same. Will use the same cookie base with chocolate chips!

MaxWalter

Great cookies! I reduced the white choc by a third overall but kept to the melted amount stated in the mixture. Only got 30 out of my batch but they are a good size. And have frozen half for another time.

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