** Vintage silver comport courtesy of The Vintage Table.
I’m a sucker for chocolate. As a kid I had NO self-control when it came to anything chocolate related, none. If there was chocolate, I ate it. Who am I kidding, I am still like that. I hate it when my husband comes home with two blocks of hazelnut chocolate as I cannot control myself and will devour both blocks within days. It’s pitiful. Don’t judge.
Anyway, I haven’t baked anything chocolate in ages, so I decided it was time to whip up some scrummy chocolate cookies. As a mad fan of nuts, I also decided I would add macadamia nuts – they’re my second fave after hazelnut and go beautifully in home baked cookies.
Speaking of hazelnut chocolate, when I was ten years old my mother and I visited family in Finland. We stayed there for three months. My grandmother on my father’s side adoooooored me and she would buy THE BEST chocolate you have ever tasted, just for me. It is called Fazer, comes in a blue wrapper and I remember it like I had some yesterday. I would demolish an entire family sized block by myself, at ten years old. Needless to say I came back to Australia huge somewhat chubbier.
I don’t keep sweets in the house unless I intend to eat them fast. (Remember, no sweets-self-control.) So these were whipped up and packed up quicker than it took for me to wipe the crumbs off my face from the few I sampled. I can’t post a recipe here without first sampling. Obviously. And can I just say that the taste of the dark chocolate combined with sea salt, and the crunch of the macadamia with an ever so subtle hint of coconut is just amazing! Try it for yourself.
Ingredients (makes approx. 20):
150g good quality dark cooking chocolate
100g unsalted butter
2 cups plain flour
1 tsp baking powder
½ tsp bicarb (baking) soda
½ tsp freshly ground sea salt
2 large eggs
1 cup firmly packed brown sugar
½ tsp coconut essence (or vanilla essence if you’re not a coconut fan)
1 cup macadamia nuts, roughly chopped
More sea salt for sprinkling on top
Break up chocolate and place into a double-boiler over simmering water. Add butter, stir until both melted. Remove from heat and set aside to cool to room temperature.
In a bowl sift flour, baking powder, bicarb soda and salt.
In a separate bowl cream eggs, sugar and coconut essence together. Beat for about 3-5 minutes until mixture is light and fluffy. Fold in flour mixture, then fold in the cooled chocolate mixture and add nuts. Cover and chill for at least an hour, until mixture is firm.
Preheat over to 180oC. Line a couple of baking trays with baking paper.
Roll dough into decent tablespoon sized balls and place onto baking trays leaving about 2 inches between each cookie. Sprinkle lightly with freshly ground sea salt and bake for approx. 12 minutes. Allow to cool for 5 minutes before transferring to a wire rack and then EAT! Wash down with a cold glass of milk. Or if you are a Nespresso fan, wash down with the new coconut flavoured Nespresso. There are no words to describe this taste combination.
** Cookies will last two days in a sealed container. Good luck with that.
This recipe was lovingly shared at 365 Days of Baking’s Wicked Good Wednesday Party.