I simply adore these cookies. I love the soft centres, the rich flavours of the unrefined sugar and all the additions of nuts, chocolate pieces or dried fruits, which make them so moreish and delicious.

Makes 24 pieces
Preparation time: 15 Minutes
Cooking time: 25 – 30 Minutes


  • 175g unsalted butter, melted
  • 200g dark muscovado sugar
  • 100g golden caster sugar
  • 1Tsp vanilla extract or paste
  • 2 Eggs
  • 250g plain flour
  • 1/2 tsp bicarbonate of soda
  • 1/2 tsp salt
  • 200g dark, milk or white chocolate ( hence the kitchen sink)
  • 100g Macadamia nuts, roughly chopped


Preheat the oven to 180 Deg C. Line 2 baking sheets with baking paper.

In a large bowl, cream the melted butter, muscovado sugar and castor sugar together until smooth. Beat in the vanilla and eggs until light and creamy.

Sift the flour, bicarbonate of soda and salt together, then fold into the butter and sugar mixture until just combined. Stir in the chocolate pieces and nuts.

Using an ice cream scoop or a table spoon, scoop the dough onto the prepared baking sheets, leave at least eight centimetres between each cookie, as they will spread in the oven. Do not flatten them before they bake.

Bake in the oven for 12 – 15 minutes, or until the edges look golden brown but the centre is still soft. Leave to cool on the baking sheets for 5 minutes , then carefully move them to a cooling rack to cool completely. Store the cookies in an airtight tin for up to about 4 days.

TIP: To vary the flavour and texture, substitute the macadamia with different nuts or even some dried fruits.


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Experience Add-ons

Riedel Glassware

Our gift boxes do not contain any glasses.
If you would like to add any glasses o your experience as gifts,
please have a look at our catalogue, make your choice and we
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