My Big Fat Chewy Chocolate Chunk, Raisin & Macadamia Nut Cookies

There are some days when you just don't feel much like cooking aren't there??? I like to call them "Egg & Chips" days or "Beans on Toast" days! (and we all have them!)



Today was an "Egg & Chips" day. In fact I was really, really lazy today and sent Todd to the local chippie for the chips. (So bad but oh so good!) By the time he came home the eggs were fried, with crisp lacy brown edges (just the way we like them) and the bread was buttered.



I did bake cookies though . . . so all was not lost. We are going to be visiting an elderly gentleman that is a member of our church Ward and I wanted to bake a treat for him.



I think he'll like these. They're really quite scrummy!



In fact, you could say they are one of my favourite cookies.
Soft and chewy and chock full of lovely dark milk chocolate chunks, sweet and chewy raisins and crunchy toasted macadamia nuts.



Oh my . . . I just may have to bake some more! I am such a bad puddy tat . . . =^..^=



*My Big Fat Chewy Chocolate Chunk, Raisin & Macadamia Nut Cookies*
Makes one dozen oversized cookies
Printable Recipe

These are nice and chewy and chock full of lovely raisins, chocolate chunks and toasted macadamia nuts. What's not to love about these!

6 ounces of butter, melted
7.5 ounces soft light brown sugar (1 cup, packed)
3.5 ounces caster sugar (1/2 cup)
1 large free range egg
1 large egg yolk
1 TBS vanilla extract
pinch salt
1/2 tsp baking soda
8.5 ounces plain flour (2 cups)
9 ounces good quality milk chocolate, chopped (1 1/2 cups approximately. I like
to use Green and Black' as it has a high cacao count and tastes lovely)
5.25 ounces raisins (1 cup)
5.25 ounces coarsely chopped toasted macadamia nuts
(Do take the time to toast them. They taste so much better)

Preheat the oven to 165*C/325*F/ gas mark 3. Line several baking sheets with baking paper. Set aside.

Sift together the flour, soda and salt. Set aside.

Cream together the melted butter along with both sugars. Blend together well.Beat in the egg, egg yolk and vanilla, until light and creamy. Stir in the dry ingredients until just blended. Stir in the chocolate chips, raisins and nuts using a wooden spoon. Drop the dough by super heaped dessertspoons onto the baking sheets, leaving about 3 inches in between each. (About 1/4 cup each)

Bake for 15 to 17 minutes until the edges are lightly browned. Remove from the oven and allow to cool on the baking sheets for several minutes before removing to wire racks to finish cooling completely. Store in an airtight container.



Baking over in The Cottage today, a delicious Double Chocolate Cake.