This recipe relies, ironically enough, on the health food lunatic fringe's market clout having made various pure nut butters freely available in supermarkets over the last few years. It makes a very rich, short biscuit that spits in the general direction of healthy eating in any sense. You can actually make it with any nut butter and relevant nuts (cashews, almonds, the choc almond butter version is good), but the macadamia are best by a fairly long way, probably because of the richness of macadamia nuts.
This is based on Joy of Cooking's peanut butter cookie recipe, but basically I open the book to the right page and then cordially ignore it.
MACADAMIA CHOCOLATE CHIP COOKIES
120g butter (at room temperature is easier)
125ml soft brown sugar
125ml brown sugar
sploosh of vanilla to taste (I like lots)
260g macadamia butter
2 tsp ground ginger, dash of nutmeg (if you're feeling fancy, substitute a couple of teaspoons of grated orange zest)
1 tsp bicarb
1/2 tsp salt
15ml buttermilk (because there clearly isn't enough fat up in here already)
at least 100g dark chocolate chips
at least 100g coarsely chopped macadamia nuts (150g is good for reasonable levels of decadence)
- Preheat oven to 180oC (350o F) and line two baking sheets with baking paper.
- Soften butter a bit by beating with an electric mixer or whizzing in a food processor; add both types of sugar and beat for a few minutes, as long as you would to achieve the traditional "light and fluffy", which it won't achieve because this is coarse sugar, so it ends up looking sandy and a bit clumpy.
- Beat in egg. Beat in nut butter and vanilla.
- If you were a higher, nobler human being than I am, you'd sift the flour, spices, bicarb and salt together before adding them, but I never do, I bung them all into the measuring jug together and stir vaguely with a butter knife. Add the dry ingredients in approximately thirds, beating for the first two thirds while adding the buttermilk between them, then mixing in the last third with a butter knife, it gets a bit stiff and will burn out your mixer if you give it half a chance.
- Stir in the nuts and chocolate chips.
- You should end up with a stiff, moist drop cookie consistency rather than the usual rollable peanut butter cookie dough. Wodge dollops of mix onto the cookie sheets, leaving them room to spread a bit, and squidge them down a bit flat as they don't actually spread that much.
- Bake for 10-15 minutes depending on the personal proclivities of your oven, they should just be starting to brown at the edges. They are very crumbly when hot, and particularly delectable while still warm. Watch out for the molten chocolate bits.