MACADAMIA AND CRANBERRY AMERICAN COOKIES
Makes 55
600 g Whittaker's dark chocolate, chopped
200 g butter
2 eggs
100 g brown sugar (1/2 cup firmly packed)
175 g caster sugar (2/3 cup)
2 tsp vanilla extract
350 g flour (roughly 3 cups) flour (3 cups is 375g)
2 tsp baking powder
1 tsp cinnamon
100 g craisins
100 g macadamia nuts, chopped
Heat over to 180 deg C
Melt 170 g 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 tablespool measure (no bigger) or a small ice-cream scoop, drop small mounds onto a large baking dish, spacing them well apart, then poke in the reserved chocolate and nuts.
Bake in batches for 20 minutes.
Leave to harden for 1-2 minutes, then cool on a wire rack.
To freeze, open-freeze the raw cookie dough scoops on baking trays; when solid, pack them into a freeze container, interleaving the layers with baking paper. Use within 3 months.
Bake from frozen for 15-20mins.