There are few things in life more comforting than the smell of freshly baked cookies. Our version of this family favourite combines buttery milk chocolate with the delicate crunch of macadamia nuts. It’s the perfect complement to a cup of tea or coffee, or a glass of cold milk.
- Prep Time: 15 minutes (+ 1 hour chilling)
- Cook Time: 20 minutes
- Servings: 24
This crowd-pleasing recipe will take you back to your childhood.
- Whisk together flour, baking soda and salt until blended; set aside.
- Using electric mixer, beat together butter and sugars until light and fluffy. Beat in egg and vanilla; stir in flour mixture until combined. Fold in chocolate and nuts. Cover and refrigerate dough for at least 1 hour or up to 24 hours.
- Preheat oven to 350°F (175°C). Line 2 baking sheets with parchment paper. Place the cookie dough by the tablespoon onto prepared baking sheets, about 2 inches (5cm) apart. Bake, in batches, for 10 to 12 minutes or until tops are set and bottoms are golden brown. Let cool on baking sheets for 2 minutes. Transfer to rack; let cool completely.
Maître Chocolatier Tip
Recreate this recipe using your favourite Lindt Excellence bar, or try a different nut, such as almonds or walnuts.