Ingredients
Check off ingredients as you go
- Makes about 16 cookies
- 200 g (1⅔ cups) all-purpose flour (plain flour), sifted
- 110 g (½ cup + 1 Tbsp) light brown sugar (or cane sugar)
- 1 small pinch flaky sea salt
- 1 large egg
- 1/2 tsp baking soda (or baking powder)
- 1 tsp vanilla extract
- 90 ml (⅓ cup + 1 Tbsp / 83 g) neutral oil (sunflower or grapeseed)
- 100-120 g (⅔ cup) chocolate chips
- 30 g (¼ cup) toasted macadamia nuts
Making the chocolate chip cookies
In a large bowl, whisk together the oil, sugar, salt, egg and vanilla extract until smooth. Add the flour and baking soda. Fold in the chocolate chips (and the macadamia nuts, toasted for a few minutes in a skillet and then roughly chopped). Turn the dough out onto a sheet of parchment paper and shape it into a long log. Wrap the parchment around it and put it in the freezer for 30 minutes. The dough may feel slightly oily while you handle it, but you won’t notice it once baked.
When the time is up, preheat the oven to 170°C (340°F) fan/convection. Cut the log into slices about 1 cm (½ inch) thick and arrange them on a baking sheet, leaving plenty of space between them. Bake in the middle of the oven for 10-12 minutes. The edges should be golden and the centers still a little soft.
Let cool before eating.
Tips and variations
- For cookies ready whenever you need them, double the recipe and freeze the second log so you can just pull it out next time.
- For even more indulgent cookies, switch up the nuts (hazelnuts, cranberries…) and add them at the same time as the chocolate chips.
- For a vegan version (no egg), replace the egg with 2-3 Tbsp unsweetened applesauce or half a mashed banana.
- For a quick bake, put them in at 200°C (400°F) for about 8 minutes. They come out even softer in the middle.
- For a gluten-free version, replace the flour with almond flour plus 50 g (⅓ cup) cornstarch.
- For an all-chocolate version, reduce the flour to 180 g and replace it with 20 g (3 Tbsp) unsweetened cocoa powder.