The Best Chocolate Chip Cookies

Throughout my life I’ve tried a thousand different chocolate chip cookie recipes. Most of the time my cookies would come out tasty but wafer-thin. I experimented with different combinations of ingredients: self-raising flour, cold butter, freezing the dough before baking and different sugars, in order to get my perfect, delicious, cakey cookies.

All of those years of experimenting finally paid off and I discovered the best way to make big, delicious, gooey (but crunchy on the outside) chocolate chip cookies!

Macadamia & Chocolate Chip Cookies

75g salted butter – softened at room temperature, 40g light brown muscovado sugar, 40g granulated sugar, 1 tsp vanilla extract, 1 egg, 110g plain flour, 1/2 tsp bicarbonate of soda, 1/4 tsp sea salt, 100g chocolate chips, 40g  macadamia nuts, a pinch of nutmeg, a pinch of cinnamon

1. Preheat oven to 180 degrees Celsius. In a large bowl beat the butter and sugars until well combined. Add the vanilla extract and egg and mix together well.
2. Sieve the flour, bicarbonate of soda, nutmeg and cinnamon slowly in to the butter and sugar mixture and beat gently until it comes together into a dough.
3. Add salt, chocolate chips and macadamia nuts and mix with a wooden spoon.
4. Line a baking tray (or two) with baking paper and use a tablespoon to divide the dough into rounds. Space them well apart, slightly squashing each round down a bit as you go.
5. Bake for 10-12 minutes, until golden brown on the top.

Enjoy!