Katie QuinnComment

Macadamia Cranberry Cookies

Katie QuinnComment
Macadamia Cranberry Cookies


380g plain flour
1 tsp baking soda
200g butter
160g granulated sugar
140g light brown sugar
2 large eggs
1 tsp vanilla extract
300g dark chocolate (cut into small chunks)
200g white chocolate (cut into small chunks)
1 cup dried cranberries
1 cup macadamia nuts
50g dark chocolate for drizzling


Preheat oven to 180 ̊C (350 ̊F)

Into a bowl sift the flour and baking soda, stir to combine.

In a stand mixer, cream the butter and sugars until light and fluffy.

Add flour, eggs and vanilla and beat until just combined.

Stir in the chocolate and macadamias.

Using an ice-cream scoop, spoon mixture onto a baking tray covered with baking paper. Allow room
for spreading.

Bake for 12 - 15 mins or until just golden. Cool on wire racks.

Melt chocolate in a bowl over simmering water, when melted, using a spoon, drizzle over cooled cookies.