- 2 tbsp wattleseed, roasted
- 170 g unsalted butter, softened
- 220 g brown sugar
- 1 tbsp vanilla extract
- 2 large eggs
- 210 g plain flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 200 g Dark or Milk Chocolate, roughly chopped
- 160 g macadamias, roughly chopped
Recipe is created for
Heat oven to 160C (fan forced)
Soak wattleseeds in boiling water for 20 mins to soften.
Drain off liquid (save to make drink or add to another recipe)
Chop macadamia 2 sec/speed 5, set aside
Insert butterfly and cream butter, sugar, wattleseed and vanilla 1min/speed4 until pale and fluffy.
Remove butterfly and on speed 4 add eggs one at a time, mixing well inbetween.
Add flour and baking powder, mix 30sec/speed 6
Add chocolate and macadamia, mix speed 3/until combined.
Place spoonfuls onto lined baking tray.
Bake 15 mins or until golden around edges.
Remove from oven and allow to rest on tray for 5mins before transferring to wire rack to cool.
These cookies are meant to be lovely and chewy. Cook for a few minutes longer if you prefer them crunchy
Adapted from recipe by Poh Ling Yeow
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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