Add butter to a saucepan and melt slowly over medium heat.
Transfer butter to a large mixing bowl and add sugar. Whisk together until thick, uniform and glossy.
Add egg and vanilla and whisk again until well incorporated, but don’t over mix.
Sift in cocoa, and add almond meal, baking soda and salt. Gently fold together until just combined then add choc chips and macadamia nuts. Fold through 3-4 times.
Rest dough in the fridge for 1 hour, then preheat the oven to 170ºC. Line 2 baking trays with baking paper.
Use 2 Tbsp cookie scoop to portion out dough (or use hands to roll). Place 6 cookies per baking tray, well-spaced. Do not flatten the ball of dough at all. Stud the top of the cookie with smarties then bake for 12 minutes. (Bake 1 tray at a time).
Remove cookies from the oven. Sprinkle lightly with flaky salt (optional) and add candy eyes, pressing in gently. Allow to cool on the tray for 20 minutes before using a spatula to transfer to a wire rack. The cookies will be very soft when you initially remove them from the oven, they will firm up when cooled.
Add butter to a saucepan and melt slowly over medium heat.
Transfer butter to a large mixing bowl and add sugar. Whisk together until thick, uniform and glossy.
Add egg and vanilla and whisk again until well incorporated, but don’t over mix.
Sift in cocoa, and add almond meal, baking soda and salt. Gently fold together until just combined then add choc chips and macadamia nuts. Fold through 3-4 times.
Rest dough in the fridge for 1 hour, then preheat the oven to 170ºC. Line 2 baking trays with baking paper.
Use 2 Tbsp cookie scoop to portion out dough (or use hands to roll). Place 6 cookies per baking tray, well-spaced. Do not flatten the ball of dough at all. Stud the top of the cookie with smarties then bake for 12 minutes. (Bake 1 tray at a time).
Remove cookies from the oven. Sprinkle lightly with flaky salt (optional) and add candy eyes, pressing in gently. Allow to cool on the tray for 20 minutes before using a spatula to transfer to a wire rack. The cookies will be very soft when you initially remove them from the oven, they will firm up when cooled.
Add butter to a saucepan and melt slowly over medium heat.
Transfer butter to a large mixing bowl and add sugar. Whisk together until thick, uniform and glossy.
Add egg and vanilla and whisk again until well incorporated, but don’t over mix.
Sift in cocoa, and add almond meal, baking soda and salt. Gently fold together until just combined then add choc chips and macadamia nuts. Fold through 3-4 times.
Rest dough in the fridge for 1 hour, then preheat the oven to 170ºC. Line 2 baking trays with baking paper.
Use 2 Tbsp cookie scoop to portion out dough (or use hands to roll). Place 6 cookies per baking tray, well-spaced. Do not flatten the ball of dough at all. Stud the top of the cookie with smarties then bake for 12 minutes. (Bake 1 tray at a time).
Remove cookies from the oven. Sprinkle lightly with flaky salt (optional) and add candy eyes, pressing in gently. Allow to cool on the tray for 20 minutes before using a spatula to transfer to a wire rack. The cookies will be very soft when you initially remove them from the oven, they will firm up when cooled.
