Milo and macadamia cookies

These are quite honestly the best cookies in the world.

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Chocolatey, dense and chewy, the go perfectly with a glass of milk and really don’t take too long to make. I adapted the recipe from my favourite food editor, Margie Els-Burger, and added milo and macadamia nuts.

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Makes about 55 | Takes 45 minutes

Ingredients

  • 125g unsalted, softened butter
  • 5ml vanilla essence
  • 125ml castor sugar
  • 1 egg
  • 250ml cake flour
  • 30ml cocoa powder
  • 3ml bicarbonate of soda
  • pinch of salt
  • 50g macadamia nuts, chopped
  • 180g chocolate (I used Milo chocolate and dark chocolate)

To make

  1. Preheat the oven to 180 C, and line two baking trays with wax paper.
  2. Beat the egg, butter, vanilla and sugar together until light and fluffy.
  3. Sift and stir in – do not overbeat! – the flour, cocoa, bicarb and salt, and finally stir in the nuts and chocolate.
  4. Roll into 2.5cm balls and lay out on the baking trays, with space for them to rise.
  5. Put in the fridge for 10 minutes before baking.
  6. Bake, one tray at a time, for 10 minutes, and leave to cool on the tray.

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