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Salted Chocolate Chunk Cookies

Salted Chocolate Chunk Cookies 1
Time
Prep: 15 mins + chilling. Bake: 15mins.
Contributed by
Honest to Goodness Community
Serves
15-20
This delicious, soft and chewy cookie is packed with organic Fairtrade chocolate chunks, macadamias and complemented by a hint of sea salt and caramel crunch. Serve the cookies warm with a hot coffee or a glass of cold milk - yum!

  1. Using an electric mixer, whisk together the butter and rapadura sugar for about 5 minutes, until white and creamy. Add the egg and continue mixing for another 2 minutes until combined and smooth.
  2. In a bowl mix together the flour, baking powder, baking soda, cinnamon, salt, chocolate and macadamias. Stir the flour-mix into the whisked butter/sugar, little by little, until just combined.
  3. Shape the dough into a roll and then wrap up or place in an airtight container. Store the dough in the fridge and let rest here anywhere between 4-48 hours, until ready to bake.
  4. Pre-heat the oven to 200ºC (175ºC for fan). Cut the cookie roll into 1cm thick slices. Leave a little space between the cookies. If you're a fan of salted treats, sprinkle a small pinch of flaky sea salt on every cookie.
  5. Bake the cookies for approximately 15 minutes or until golden around the edges, while still soft in the centre.

SHORT DESCRIPTION

This delicious, soft and chewy cookie is packed with organic Fairtrade chocolate chunks, macadamias and complemented by a hint of sea salt and caramel crunch. Serve the cookies warm with a hot coffee or a glass of cold milk - yum!

DESCRIPTION

  1. Using an electric mixer, whisk together the butter and rapadura sugar for about 5 minutes, until white and creamy. Add the egg and continue mixing for another 2 minutes until combined and smooth.
  2. In a bowl mix together the flour, baking powder, baking soda, cinnamon, salt, chocolate and macadamias. Stir the flour-mix into the whisked butter/sugar, little by little, until just combined.
  3. Shape the dough into a roll and then wrap up or place in an airtight container. Store the dough in the fridge and let rest here anywhere between 4-48 hours, until ready to bake.
  4. Pre-heat the oven to 200ºC (175ºC for fan). Cut the cookie roll into 1cm thick slices. Leave a little space between the cookies. If you're a fan of salted treats, sprinkle a small pinch of flaky sea salt on every cookie.
  5. Bake the cookies for approximately 15 minutes or until golden around the edges, while still soft in the centre.

INGREDIENTS

160g organic butter, softened
275g organic rapadura sugar
1 organic egg
250g organic unbleached plain flour
1 tsp baking powder
½ tsp bi-carb soda
¼ tsp organic ground cinnamon (optional)
80g 'Chocolate & Love' Sea Salt & Caramel Chocolate, chopped into big chunks
100g macadamias, coarsely chopped
½ tsp Celtic sea salt + more for sprinkling

Method

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    Organic White All-Purpose Flour 2KG

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  • Celtic Sea Salt - Coarse 600g 1 Celtic Sea Salt - Coarse 600g 2
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    Celtic Sea Salt - Coarse 600g

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  • AUSSIE GROWN
    Australian Macadamia Nuts 250g 1 Australian Macadamia Nuts 250g 2
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    Australian Macadamia Nuts 250g

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  • Baking Powder - Aluminium Free 300g 1 Baking Powder - Aluminium Free 300g 2
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