Monday, August 07, 2006

Chunky Chocolate Biscuit Recipe



These slightly crumbly chocolate cookies contain raisins, milk and white chocolate chips, and toasted macadamia nuts.

Makes about 24 cookies.

75g (1/2 cup) coarsely chopped macadamia nuts
150g butter, softened (if using unsalted butter, add 1/4 teaspoon salt)
160g (2/3 cup, very firmly packed) brown sugar
1/2 teaspoon vanilla extract (1 teaspoon natural vanilla essence)
1 large egg (we use eggs with a minimum weight of 59g)
30g (1/4 cup) cocoa powder
40g (1/4 cup) cornflour (cornstarch)
200g (1 1/3 cups) plain flour
1/2 teaspoon bicarbonate of soda
75g (1/2 cup) coarsely chopped white chocolate
90g (1/2 cup) raisins
50g (1/4 cup) milk chocolate chips

Preheat oven to 180 degrees Celsius (160 degrees Celsius fan-forced). Line 2 large trays with non-stick baking paper.

Place macadamia nuts in a single layer on a baking tray and bake for about 5-7 minutes, until a light golden colour. Set aside to cool.

Using an electric mixer or electric hand-held beaters, beat butter, brown sugar and vanilla on medium speed until light and creamy. During mixing, stop the machine occasionally and use a spatula to scrape down the side and base of the bowl. Add egg and beat until well combined. © exclusivelyfood.com.au

Sift cocoa, cornflour, plain flour and bicarbonate of soda together into a large bowl, or directly into the bowl with the butter mixture. Stir dry ingredients into the butter mixture until just combined. Stir in white chocolate, macadamia nuts, raisins and choc chips.

Roll rounded tablespoons of mixture into balls and place about 5 centimetres apart on prepared trays. Flatten balls slightly using the palm of your hand.

Bake for about 15-17 minutes. Fifteen minutes baking time produces a softer cookie; 17 minutes baking time produces a crunchier cookie. If you are baking two trays of biscuits at a time and are not using a fan-forced oven, swap the positions of the trays halfway through the baking time. Transfer biscuits to a wire rack and allow to cool. Store biscuits in an airtight container.
© www.exclusivelyfood.com.au


9 Comments:

Anonymous Anonymous said...

Do you think these cookies could be frozen once they are baked?

23/7/07 9:09 am  
Blogger Amanda & Debbie said...

Yes, these cookies can be frozen in an airtight container.

25/7/07 1:31 pm  
Anonymous Anonymous said...

Fantastic, best biscuit recipe ever!

11/10/07 9:26 pm  
Anonymous Anonymous said...

Best chocolate biscuit recipe I ever tried!!! Thanks a lot!

28/12/07 2:42 am  
Anonymous Anonymous said...

yummy yummy yummy!!! 10/10 ! I used cashews and macadamias instead of white chocolate and it was by far one of the best cookies ever! Remembr to let the nuts cool down, coz half of my choc bits melted when I had a blonde moment, tho it might have been a blessing!

7/11/08 1:32 am  
Anonymous Anonymous said...

Could you replace the nuts with chocolate?

19/5/09 11:17 am  
Blogger Amanda and Debbie said...

Yes, the nuts could be replaced with chopped chocolate or chocolate chips.

9/7/09 1:16 am  
Anonymous Kiran said...

I made these biscuits and they were just gorgeous... I've tried a few of your recipes out and they were all good.. so thank you very much :-) I just have a quick question though... If I decide to reduce the amount of sugar (by about 30g to 40g) in this biscuits recipe, can I just keep the amount of the butter used the same? THanks for all the recipes... They are just awesome. Am trying out the chocolate saucing pudding tomorrow. Wish me luck!!! :-)

1/1/10 11:37 pm  
Blogger Marika said...

I only have self raising flour. Can I substitute the cornflour and plain flour for it?

7/7/11 5:20 pm  

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