‘Moreish’ Chocolate Macadamia Nut Cookies

Today I bring to you something that Jax has been making — cookies!  Who doesn’t like cookies?  Taking inspiration from many of the other recipes out there, she’s put her spin on it.

For all of you Trini’s out there, you’ll know what moreish is.  Growing up, if there was something my dad liked, ice cream for example, when people asked how it tasted, he would always answer ‘moreish’.  It tastes so good, that he wanted more!  Moreish is the PERFECT term for these cookies, because you can’t stop at just one!

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  • .5 a Brick of Butter
  • 1 Ice Cube
  • 2 Cups Flour
  • .75 Teaspoon Baking Soda
  • 2 Teaspoons Salt
  • .5 cup of Sugar
  • 2 Eggs
  • 2 Teaspoons Vanilla
  • .5 cup Brown Sugar
  • 1 cup Chocolate chips
  • 1 cup Macadamia Nuts
  • 1 cup Skor Bits (or whatever special ingredient you like!)

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Brown Butter

The secret to this recipe is to use brown butter.  Cut your butter into cubes and melt in a frying pan.

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Use medium heat, because you don’t want to burn the butter.  It melts quickly and if you don’t watch it, it’s easy to ruin.  (Also, don’t use high heat on a ceramic pan as you can see from the picture above, it ruins that as well!  Damn you Zwilling for advertising it could handle high heat! IT CAN’T)

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Keep stirring it to heat it uniformly.  Within 5-10 minutes, the butter will begin to change colours, and form brown bits.  It will also become super fragrant, and change smell.  As soon as this happens, take it off of the heat, and transfer it to another bowl.

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Cool it down quickly by adding in a single ice cube.  Whisk the ice cube in the mixture and then refrigerate for 20 mins.

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When it’s cooled completely, it will be semi solid.

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Grab your dry ingredients.  Get the flour, salt, and baking soda, and whisk together in a mixing bowl.

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If you have a stand mixer, grab the bowl from that, and then add the sugar, eggs, and vanilla.  If you don’t have a stand mixer, get ready to use arm muscle power for the next 10 mins!

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Whisk on high (level 7-8) for a solid 5 mins.  The mixture will ribbon when done. (oooh, action shot!)

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Grab your brown sugar, brown butter, and flour mixture.

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Add the brown sugar and brown butter mixture first, and mix it all together using your paddle attachment.  Mix it on low for about 30 seconds.

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Add in the flour, and continue mixing on low for another 30 seconds.

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Finally, add in all the good stuff!  Macadamia nuts, chocolate chips, skor bits … you name it, you add it!  White chocolate goes well with macadamia nuts, but it doesn’t melt as nicely as dark chocolate.

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Continue mixing on low for another 30 seconds.  When its all combined nicely, take it out, and refrigerate it.  This is an important step.  Do you need to let it sit overnight? no.  Do you need to let it rest for at least 20 mins? Yes.  The difference between 20 mins and overnight is not that noticeable.

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When ready to bake, preheat your oven to 325 F.  Scoop out a ball roughly 2.5 cm in diameter, or larger if you have a big mouth like me.

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Don’t press it down, as it will naturally flatten out when cooking.  Cook for 14 mins.  The goal is to make the centre soft, and the outside solid.

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After taking it out of the oven, let it cool for a couple mins.  Serve with a nice large glass of cold milk!

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Ta da!  There you have it!  Moreish Chocolate Macadamia Nut Cookies with Skor bits!  Seriously, these are super addictive.  The best part is that you keep the dough in the fridge until you want to bake it.  Freshly baked cookies taste phenomenal!

Protip: Only keep the batter in the fridge for a maximum of 3 days for best results.


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