These are quite honestly the best cookies in the world.
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.
Makes about 55 | Takes 45 minutes
- 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)
- Preheat the oven to 180 C, and line two baking trays with wax paper.
- Beat the egg, butter, vanilla and sugar together until light and fluffy.
- Sift and stir in – do not overbeat! – the flour, cocoa, bicarb and salt, and finally stir in the nuts and chocolate.
- Roll into 2.5cm balls and lay out on the baking trays, with space for them to rise.
- Put in the fridge for 10 minutes before baking.
- Bake, one tray at a time, for 10 minutes, and leave to cool on the tray.