Armand’s Amazing Chocolate-chip Cookies

Listener 13/8/2011

Lauraine Jacobs

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Serves 36

Recent book releases have brought me a new round of food heroes.

225 g	Unsalted butter, (preferably french) at room temperature
1 cup	Demerara sugar, (preferably organic, with large crystals)
1 cup	Plain flour, sifted
1 tsp	Salt
2	Eggs, lightly beaten
325 g	Dark chocolate, chopped(or dark chocolate buttons)
¾ cup	Macadamia nuts, or pecans, (roasted and roughly chopped)

Combine the butter and sugar in a bowl and beat with an electric mixer until light and fluffy.
Gradually add the flour, salt and eggs, beating well after each addition.
Stir in the chocolate and nuts, then chill the dough for at least 2 hours until firm.
Preheat the oven to 190 degC. Place spoonfuls of dough on a baking tray lined with baking paper and flatten each one.
Bake for 10-18 minutes until golden. (The cooking time will depend on how large you like your cookies.) Cool on a rack and store in an airtight container.