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
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
40g (1/4 cup) cornflour
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 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 hand-held electric beaters, beat butter, brown sugar and vanilla on medium speed until light and creamy. During mixing, stop the beaters a couple of times to scrape down the sides of the bowl. Add egg and beat until well combined.

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. Transfer biscuits to a wire rack and allow to cool. Store biscuits in an airtight container. © www.exclusivelyfood.com.au