COOKIES · SIGNATURE
Dark Chocolate Macadamia Cookies
makes 72 cookies~65 kcal/cookie
| 170 g | salted butter (or unsalted + 1 tsp sea salt) | 1220 kcal |
| 180 g | brown sugar | 685 kcal |
| 40 g | white sugar | 160 kcal |
| 1 | egg, plus 1 egg yolk | 125 kcal |
| 220 g | plain flour | 800 kcal |
| 1 tsp | cornflour | 10 kcal |
| 1 tsp | baking soda | 0 kcal |
| 200 g | 65% dark chocolate couverture, chopped | 1100 kcal |
| 70 g | macadamias, chopped | 505 kcal |
| total | ~4605 kcal |
Adapted from Michael’s chocolate chip cookies (GBBO) — with browned butter, Malagos dark chocolate, and an air fryer.
- Brown a third of the butter. Cool it over a bowl of ice while beating; the rest of the butter should be soft, not melted. Combine.
- Cream the butter with 150 g of the brown sugar (and the salt, if using unsalted) until light and fluffy.
- Beat in the egg, yolk, and vanilla until fully combined.
- Sift the flour, cornflour, and baking soda together, then fold in — don’t overwork the dough.
- Fold in the chocolate and macadamias.
- Cover and chill for 48 hours. Non-negotiable.
- Soften to room temperature, then fold in the remaining sugar until evenly distributed.
- Bake about 9 cookies at a time (2 tsp of dough each): air fryer, 180 °C, 7 minutes.
- Cool until they firm up a little. Serve warm, at room temperature, or freeze for later.