Chocolate Chip + Macadamia Cookies

I’m enjoying making biscuits at the moment.  Recipes like the one below, which don’t need any time in the fridge, are quick and easy to make.  Although, sometimes that isn’t such a good thing.  Why?  Well, I forget they don’t take as long to bake as muffins and usually end up slightly burning a tray!  However, this recipe yields enough that a few burnt biscuits won’t be an issue.

Makes approximately 32.

180g unsalted butter, chopped
1 cup brown sugar
1 egg
¼ cup cocoa powder
1 teaspoon baking soda
2 cups flour
⅔ cup white chocolate bits
⅔ cup macadamia nuts, roughly chopped

Preheat the oven to 160°C.  Line 3 oven trays with baking paper.
Put the butter and sugar in a bowl of an electric mixer and beat until creamy.  Add in the egg and beat until combined.  Transfer to a large bowl (if needed).
Sift in the cocoa, baking soda and half of the flour over the mixture and stir until combined.  Add the remaining flour, chocolate bits and macadamia nuts.  Stir until combined.
Roll tablespoons of mixture into balls and put onto trays 5 cm apart.  Bake for 12 –15 minutes or until crinkly on top.
Allow to cool on the trays.  Store in an airtight container for up to one week.