Chewy Salted Macadamia Chocolate Chip Cookies

Natasha Ignatiadis

Cook Time 20 Minutes Prep + 30 Minutes Chilling + 10 Minutes Baking

Servings 18


165g unsalted butter, melted
1 cup brown sugar
½ cup white sugar
1 egg
1 egg yolk
1 tsp sea salt
1½ tsp finely ground instant coffee
1 tsp vanilla extract
260 grams plain flour
½ cup rolled oats, finely ground in food processor
1 tsp baking soda
1 cup dark chocolate, chopped
1 cup roasted macadamias, roughly chopped
Sea salt, for sprinkling


Preheat the oven to 180 C (350 F) and line a few trays with baking paper. In a large bowl, combine the melted butter with both sugars. Add the egg and yolk and mix until incorporated.Stir in the salt, coffee and vanilla. Add the flour, oats and baking soda and mix until just combined. Stir through the chocolate chunks and chopped macadamias. Use a medium cookie scoop to drop balls of dough onto prepared trays. Refrigerate the cookies for half an hour. Sprinkle each lightly with sea salt. Bake for 8 – 10 minutes, until lightly golden around the outside and just set in the middle (under-bake for a chewier cookie). Allow to cool on trays.


Chicharron Guacamole


Chicken & Pancetta Roulade with Madeira Sauce