Collette’s Chubby Triple Choc & Macadamia Cookies
Some cookies are meant to be neat and delicate. These are not those cookies! They’re generously loaded with dark, milk and white chocolate, with toasted macadamias for crunch and a little sea salt to make all that chocolate taste even better.
The Thermomix makes the dough in minutes. Save a few chocolate chunks and macadamias to press into the tops before baking—that’s the secret to those gorgeous, bakery-style cookies.
My cookie tips
Keep the chocolate chunky. Roughly chop it with a knife before you begin. Stirring it gently into the finished dough gives you lovely pockets of chocolate in every cookie.
Don’t overbake them. They’ll continue to firm up as they cool on the tray. Take them out when the middles still look slightly soft for that chubby, tender centre.
Make them your way. The flaky salt is optional, and you can swap the macadamias for your favourite nuts. Just keep the chocolate generous—these cookies are supposed to be a treat!
Enjoy one while it’s still a little warm. You deserve it. 💚
Storage and freezing
To store baked cookies: Let them cool completely, then keep them in an airtight container at room temperature for up to 5 days.
To freeze baked cookies: Once cool, place them in an airtight freezer container, with baking paper between layers if needed. Freeze for up to 3 months and thaw at room temperature.
To freeze the dough: Shape the dough into balls and freeze them on a lined tray until firm. Transfer to a freezer bag or container and freeze for up to 3 months. Bake straight from frozen at 160°C fan forced, allowing a few extra minutes. You can have warm cookies whenever the mood strikes!
Collette’s Chubby Triple Choc & Macadamia Cookies
Equipment
- TM5/TM6/TM7
- Spatula
- 2 baking trays
- Baking paper
Ingredients
- 125 g butter
- 110 g brown sugar
- 90 g caster sugar
- 1 egg
- 1 tsp vanilla extract
- 225 g plain flour
- 1 tsp baking powder
- ½ tsp bicarbonate of soda
- ¼ tsp fine salt
- 100 g dark chocolate roughly chopped
- 100 g milk chocolate roughly chopped
- 100 g white chocolate roughly chopped
- 80 g toasted macadamias roughly chopped
- Flaky sea salt to finish
Instructions
- Preheat oven to 160°C fan forced. Line two baking trays with baking paper.
- If the macadamias aren’t already toasted, spread them on a tray and bake for 5–7 minutes, until lightly golden. Set aside to cool.
- Place butter in the Thermomix mixing bowl and melt 2 min/50°C/speed 2. Add brown sugar and caster sugar, then mix 20 sec/speed 4.
- Add the egg and vanilla. Mix 10 sec/speed 4.
- Add flour, baking powder, bicarbonate of soda and fine salt. Mix 15 sec/speed 4. Scrape down the bowl and mix for a few more seconds if needed, just until the flour is incorporated.
- Set aside a handful of each chocolate and some macadamias for the tops. Add the rest to the mixing bowl and mix 10 sec/reverse/speed 2. Finish folding through with the spatula if needed.
- Roll heaped tablespoons of dough into balls. Place them about 5 cm apart on the prepared trays and gently flatten to about 1 cm thick. Press the reserved chocolate and macadamias into the tops.
- Bake for 12–15 minutes, until the edges are set but the centres are still a little soft. Sprinkle with a few flakes of sea salt, then leave on the trays for 15 minutes to firm up.