Decadent Chocolate Macadamia Cookies

Name: Decadent Chocolate Macadamia Cookies with White Chocolate Drizzle & Toasted Coconut
Total time: 1 h
Yield: 2
Cuisine: ModOz
Ingredients: 200 g butter; ½ packet cocoa powder; ¾ packet basic sponge mix; 1 packet macadamias; 1 packet brown sugar; 1 packet vanilla-flavoured syrup; 1 egg; 1 packet shredded coconut; 1 packet white chocolate chips; 2 tbs vegetable oil

with White Chocolate Drizzle & Toasted Coconut

Get up to $200 off!

2 people subscriptions will receive ingredients to make 15-20 cookies 4 people subscriptions will receive ingredients to make 35-40 cookies. You'll definitely be making the nice list this Christmas by spoiling Santa with these decadent chocolate macadamia cookies. With a rich cocoa base packed with morsels of macadamia nuts and topped with white chocolate drizzle and a toasted coconut sprinkle, Santa won't be the only one devouring these treats!

Allergens:

Milk

•Gluten

•Wheat

•Macadamia

•Eggs

•Sulphites

•Soy

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time1 hour

Cooking Time

DifficultyEasy

Ingredients

Serving amount

½ packet

cocoa powder

(May be present: Gluten, Milk, Peanuts, Sesame, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)

¾ packet

basic sponge mix

(Contains: Gluten, Wheat; May be present: Milk, Peanuts, Sesame, Soy, Almond, Brazil nut, Cashew, Macadamia, Pecan, Pine Nut, Pistachio, Walnut, Hazelnut.)

1 packet

macadamias

(Contains: Macadamia; May be present: Milk, Peanuts, Sesame, Soy, Cashew, Pistachio, Almond, Walnut.)

1 packet

vanilla-flavoured syrup

1 packet

shredded coconut

(Contains: Sulphites;)

1 packet

white chocolate chips

(Contains: Milk, Soy; May be present: Gluten, Peanuts, Sesame, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)

Not included in your delivery

200 g

butter

(Contains: Milk;)

1 packet

brown sugar

egg

(Contains: Eggs;)

2 tbs

vegetable oil

Nutritional Values

Energy (kJ)1195 kJ

Fat17.2 g

of which saturates9.4 g

Carbohydrate29.4 g

of which sugars16.8 g

Protein3.4 g

Sodium304 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Medium Non-Stick Pan

Cooking Steps

PDF

• Preheat oven to 180°C/160°C fan-forced. • Measure 200g butter and set aside at room temperature to soften. • Weigh 30g cocoa powder. Weigh 300g basic sponge mix. Roughly chop macadamias.

TIP: Weigh out your ingredients before you start as we've sent you a little extra cocoa powder and basic sponge mix!

• In a large bowl, beat the softened butter, brown sugar and vanilla-flavoured syrup with electric beaters until light and fluffy, 2-3 minutes. • Add the egg and beat until well combined, 1 minute.

• To the bowl, add the measured cocoa powder and basic sponge mix. On low speed, beat until dough comes together, 1-2 minutes. • Stir in macadamias until just combined

TIP: Beat until the dough just comes together, overbeating can cause the cookies to become tough.

• Roll tablespoonfuls of cookie dough into balls. You should get 15-20 cookies. Place dough balls on two lined oven trays, allowing room for spreading. • Bake for 14-16 minutes or until just firm to touch. Transfer to a wire rack to cool completely.

• When the cookies have cooled, heat a medium frying pan over medium-high heat. Toast shredded coconut, tossing, until golden, 2-3 minutes. Set aside. • Place white chocolate chips and the vegetable oil in a heatproof bowl. Microwave in 20 second bursts, stirring each time, until melted and smooth.