
Ingredients:
- 1 cup brown sugar, firmly packed
- 1/2 cup caster sugar
- 1 1/2 cups self-raising flour
- 1/2 cup plain flour
- 1 cup toasted macadamia nuts, chopped
- 185 g butter, melted
- 1 egg, lightly beaten
- 1 egg yolk
- 2 teaspoons vanilla essence
- 200 g dark chocolate, chopped
Method:
1. Combine sugars, flours and nuts in a large bowl
I haven’t cooked for a very long time and tonight realised how very similar it is to dispensing lab.
2. Add butter, egg, egg yolk and vanilla essence, and mix to a soft dough
Melted butter is like magic. One second I had this bowl full of cakey stuff and yolk and the next second it has turned into something so delectable looking and delicious smelling it was hard not to eat it there and then.
The dough was extremely soft. Very greasy, which was probably to be expected given the amount of butter it contained. It felt like thick caramel, which was also probably to be expected given the amount of brown sugar.
It was kind of like an emulsion.
3. Stir in chocolate
Chopping chocolate was fun, and my fingers got all sticky from the bits that melted from all the friction. I tried to stir the chopped chocolate into the dough with a wooden spoon but the mixture was so thick that my arms hurt. So I thought I’d get some hands-on action by kneading. Bad idea. There was a reason they said to STIR the dough and that reason was that it clings to your fingers for dear life and there is no way to get rid of it. I ended up with clumps and clumps of dough on my hands that won’t fall back into the bowl, even when I used my fingers in a very spatula-like way to scrape the clumps together. Again, dispensing.
Now it resembled some kind of paste.
4. Place rounded tablespoons of mixture about 6 cm apart on lightly greased oven trays
5. Bake in a moderate oven for about 15 minutes or until browned lightly
I had just one oven tray to work with, so I could only make 6 cookies at a time. This turned out to be a very good thing because the first 6 turned out to be monstrous.
I lined the tray with baking paper and started scooping tablespoonfuls of dough onto it. I flattened out the dough into patties with the diameter of a small coaster and as directed placed them 6 cm apart from each other.
It turned out, however, that 6 cm was far from enough. Because of the high amount of raising flour, the cookies grew to more than four times their original size, and my first batch of six ended up being just one giant baking-tray-sized cookie.
I thought it was funny that the instructions said “or until browned lightly” because the dough was very much brown to begin with.
After 15 minutes I scraped out my giant cookie. It instantly crumbled into bits but I managed to pile the pieces onto a plate and carry it upstairs for my parents to taste. They weren’t very enthusiastic. Despite the fact that the cookies were soft and moist and chewy and chocolatey they resembled something between caked dirt and bark.
Second batch. I was careful this time to make smaller and thicker patties, and spaced them out as far away from each other as I could on the baking tray. The results were much more pleasant. They actually resembled cookies! Excited, I took two upstairs to my parents and they declared it “pretty good”.
Encouraged by the success, I continued. The third batch was a semi-failure because I overestimated my the heat-tolerance of my fingers. There were no oven gloves in sight so I used a thin hand-towel to wrap around the tray as I took it out of the oven. It took three seconds to transfer the tray to the bench but almost immediately after lifting the tray, the heat permeated through the towel onto my hands. I thought I’d rather sizzle than drop my cookies so I held on for that extra two seconds and threw the tray onto the counter. My fingers throbbed with the effort and worse, the clumsy movement caused a glass of water to tumble onto the cookies and drenching them. My precious desserts were instantly soaked and I had to throw them away.
The fourth batch of cookies were kind of wrinkly and looked like six angry old men’s faces staring up at me, accusing me of trying to bake them alive.
Fifth and sixth were truly successful, and it will be these that I bring to Jez and work tomorrow. I’m a little embarrassed because my plate of ugly cookies is much bigger than my plate of presentable ones.