Ingredients:
6oz (150g) dark chocolate, broken into pieces
3⁄4 cup all-purpose flour
1⁄4 cup cocoa powder
1⁄2 tsp baking powder
1⁄4 tsp salt
5 tbsp unsalted butter, softened
1 cup light brown sugar
1 large egg, beaten
1 tsp pure vanilla extract
1⁄3 cup (2oz) macadamia nuts, chopped
1 3⁄4oz (50g) white chocolate chunks

Method:
1 Preheat the oven to 350°F (180°C).

2 Melt the dark chocolate in a heatproof bowl set over a pan of simmering water. The bowl should not touch the water. Set aside to cool. Sift the flour, cocoa powder, baking powder, and salt together.

3 In a large bowl, cream together the butter and sugar with an electric hand mixer until light and fluffy. Beat in the egg and vanilla extract.

4 Mix in the flour mixture. Add the chocolate and mix thoroughly. Finally, stir in the nuts and white chocolate chunks, wrap in plastic wrap, and chill for 30 minutes.

5 Place tablespoons of the chilled cookie dough on non-stick baking sheets, at least 2in (5cm) apart, as they will spread.

6 Bake in the top third of the oven for 10–15 minutes until cooked through but still soft in the middle. Leave on the sheets for a few minutes, then transfer to a wire rack to cool.

7 STORE The cookies will keep in an airtight container for 3 days.

White Chocolate and Macadamia Nut Cookies