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Ingredients
600 g chocolate bars white chopped
200 g butter
2 eggs
100 g muscovado sugar light
175 g golden caster sugar
2 tsp vanilla extract
350 g flour plain
2 tsp double-acting baking powder
1 tsp cinnamon
100 g cranberry dried
100 g macadamia nut chopped
Equipment
oven
whisk
wire rack
baking pan
Directions
Heat oven to 180C/160C fan/gas
Melt 170g of the chocolate, then allow to cool. Beat in the butter, eggs, sugars and vanilla, preferably with an electric hand whisk, until creamy. Stir in the flour, baking powder, cinnamon and cranberries with two-thirds of the remaining chocolate and macadamias, to make a stiff dough.
Using a tablespoon measure or a small ice-cream scoop, drop small mounds onto a large baking dish, spacing them well apart, then poke in the reserved chocolate, nuts and berries.
Bake in batches for 12 mins until pale golden, leave to harden for 1-2 mins, then cool on a wire rack.
To freeze, open-freeze the raw cookie dough scoops on baking trays; when solid, pack them into a freezer container, interleaving the layers with baking parchment. Use within 3 months.
