It’s been a while between posts, hasn’t it? Life’s gotten busy lately. But I have managed to find the time to squeeze in some baking and to have a play with the ice cream maker, at which I have had some success. I suppose it isn’t much of a consolation to know that I’ve got a few recipes here just waiting for me to create the posts, either.
Hopefully this recipe will help. It comes from my favourite cookie cookbook, Best-Loved Cookies, that I found in the North Melbourne newsagent a number of years ago. I recently made these for my mother the last time she visited. Mum loves macadamia nuts and always misses out on my baking because she lives interstate. She loved this variation of the chocolate chip cookie.
1 & 2/3 cups plain flour
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
190g butter, chopped and softened
3/4 cup packed brown sugar
1/3 cup caster sugar
1 tsp vanilla extract
1 large egg
1 & 3/4 cups milk chocolate chips
1 cup flaked coconut
3/4 cup chopped macadamia nuts
Preheat oven to 190C oven. Line biscuit trays with baking paper.
Combine flour, baking powder, baking soda and sift together into a bowl. Add salt and set aside.
Use an electric mixer to beat the butter, sugars and vanilla extract in a large bowl until creamy. Beat in egg until combined. Gradually beat in flour mixture. With a wooden spoon, stir in choc chips, coconut and macadamia nuts until well combined.
Drop a slightly rounded tablespoon of cookie dough onto the prepared tray.
Bake in preheated oven for 8 – 11 minutes, or until edges are lightly browned. Let stand for 2 minutes, remove to wire racks to cool completely.