Chocolate and Macadamia Nuts Cookies

For the full experience, make this recipe with the Kenwood Recipes app.

recipe by Océane H

  • Time icon
    Total Time
    0mins
  • Serves icon
    Serves
    16
  • Calories icon
    Calories
    189

You can use different nuts, such as cashews, as well as use different quantities for the butter and almond butter. User generated recipes have not been tested by Kenwood.

recipe updated May 14, 2024

Ingredients

  • Butter icon
    Butter
    100 g
  • Macadamia nuts icon
    Macadamia nuts
    40 g
  • Brazil nuts icon
    Brazil nuts
    40 g
  • Almond butter icon
    Almond butter
    40 g
  • Dark brown sugar icon
    Dark brown sugar
    100 g
  • Egg icon
    Egg
    1
  • All purpose flour icon
    All purpose flour
    200 g
  • Baking powder icon
    Baking powder
    1 teaspoon
  • Dark chocolate chips icon
    Dark chocolate chips
    70 g

Tools

  • kCook icon Oven
  • kCook icon Parchment paper
  • kCook icon Cooling rack
  • kCook icon kCook Multi
  • kCook icon Kcook bowl
  • kCook icon Medium bowl
  • kCook icon Baking tray - large

Step preview

  1. Pre-heat oven - 180°C
  2. Fit max blade to kCook bowl
  3. Add macadamia nuts and brazil nuts to the kCook bowl
  4. Fit kCook bowl to kCook Multi
  5. Attach lid to kCook bowl with filler cap fitted
  6. Mix with filler cap fitted - 5 sec, speed 5
  7. Transfer nuts to medium bowl then set aside
  8. Clean kCook bowl
  9. Fit max blade to kCook bowl
  10. Add butter, almond butter, dark brown sugar and egg to the kCook bowl
  11. Fit kCook bowl to kCook Multi
  12. Attach lid to kCook bowl with filler cap fitted
  13. Mix with filler cap fitted - 1 min, speed 5
  14. Then add all purpose flour, baking powder and dark chocolate chips to the kCook bowl
  15. Transfer nuts to kCook bowl
  16. Mix with filler cap fitted - 20 sec, speed 5
  17. Line a clean baking tray with parchment paper
  18. Transfer content of kCook bowl to baking tray
  19. Bake - 13 min, 180°C
  20. Let cool onto cooling rack
  21. Serve
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