Macadamia Chocolate Cookies

For the macadamia chocolate cookies, first sift flour, salt, cocoa and baking powder into a suitable bowl. Chop the chocolate into pieces of about 1/2 cm. Mix egg.

Beat butter with vanilla pulp in a large bowl for 5-8 minutes until creamy. Add sugar and beat for another 4 minutes, adding egg gradually at the end. Stir in flour mixture. Then stir in the melted chocolate. Finally, fold in chocolate drops and macadamia nuts with a wooden spoon so that they are evenly distributed in the batter.

Preheat the oven to 170 °C (even with convection), line baking sheets with parchment paper. With the help of a cookie cutter (4-5 cm ø), place approx. 1 cm high, smooth mounds of dough on the baking sheets (use a moistened teaspoon for this, keep a distance of 5 cm each and always dip the cookie cutter in cold water in between).

Bake the macadamia chocolate cookies on the 2nd rack from the bottom for 12-14 minutes each at 170 °C (gas 1-2, convection oven 8 minutes at 170 °C). After baking, leave to cool briefly on the baking tray, then on cooling racks.

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