Ingredients
Check off ingredients as you go
- Makes about 20 cookies
- 200g sifted all-purpose flour (1⅔ cups)
- 110g brown sugar (½ cup packed)
- small pinch of fleur de sel
- 1 large egg
- ½ tsp baking soda
- 1 tsp vanilla extract
- 90ml sunflower oil (6 tbsp)
- 120g chocolate chips (¾ cup)
- 30g toasted macadamia nuts (¼ cup)
Making the Chocolate Chip Cookies
In a large bowl, whisk together the oil, sugar, salt, egg, and vanilla extract until smooth and well combined. Add the flour and baking soda. Fold in the chocolate chips (and macadamia nuts, toasted for a few minutes in a dry skillet then roughly chopped). Place the dough on a sheet of parchment paper and shape into a long log. Wrap in the parchment paper and freeze for 30 minutes. The dough may feel slightly oily when handling, but this won’t affect the final baked cookies.
Once the time has elapsed, preheat the oven to 170°C (340°F) convection. Slice the log into rounds about 1cm (½ inch) thick and arrange on a baking sheet, spacing them well apart. Bake in the center of the oven for 10-12 minutes. The edges should be golden and the centers still slightly soft.
Let cool before enjoying.
Tips and Variations
- For make-ahead cookies, double the recipe and freeze your second log to easily pull out another time.
- For even more indulgent cookies, vary the nuts (hazelnuts, cranberries…) and add them along with the chocolate chips.
- For a vegan version (egg-free), replace the egg with 2-3 tbsp unsweetened applesauce or half a mashed banana.
- For express baking, bake at 200°C (400°F) for 8 minutes. The result is even softer inside.
- For a gluten-free version, replace the flour with almond flour plus 50g (⅓ cup) starch.
- For an all-chocolate version, reduce the flour to 180g (1½ cups) and replace with 20g (3 tbsp) unsweetened cocoa powder.