Chocolate and Salted Macadamia Cookies

Topping these cookies with salted roasted macadamia nuts adds a moreish salty-sweet element and extra crunch. Try salted peanuts or pistachio nuts for a bit of variety.


  • 130 gm gm plain flour
  • 20 gm Dutch-process cocoa
  • ¼ tsp bicarbonate of soda
  • 150 gm brown sugar
  • 90 gm butter, at room temperature
  • 1 small egg, lightly beaten
  • 100 gm dark chocolate (54%-58% cocoa solids), coarsely chopped
  • 60 gm salted roasted macadamia nuts, coarsely chopped


  1. Preheat oven to 180C and line baking trays with baking paper. Sieve flour, cocoa, bicarbonate of soda and a pinch of salt into a bowl. Beat sugar and butter in an electric mixer until creamy. Add egg and beat to combine. Add flour mixture and stir to just combine, then stir in a third of the chocolate.

  2. Pinch off walnut-sized pieces of dough and place on baking trays, pressing to flatten slightly, leaving a 5cm gap between each. Dot tops with macadamias and remaining chocolate and bake, turning trays partway through cooking, until cookies are set and becoming firm at the edges (12-15 minutes). Cool until firm enough to transfer to a wire rack, then cool completely (25-30 minutes). Cookies will keep in an airtight container for up to 3 days.