Crisp on the outside and soft and chewy in the centre – these nutty delights are everything a good cookie should be, said Emma Petersen. All you need is one bowl and they come together in no time, especially as I developed them with the intention of skipping the usual lengthy dough-chilling step. This makes them a perfect choice for any day you want your kitchen to smell like a bakery, without breaking a sweat.
Ingredients
- 160g coconut sugar
- 1 large egg, at room temperature
- 70ml mild olive oil
- 1 tsp vanilla extract
- 140g plain flour
- 1 tsp cornflour/cornstarch
- ½ tsp bicarbonate of soda/baking soda
- ¼ tsp fine sea salt
- 40g macadamia nuts, roughly chopped
- 60g dark/bittersweet chocolate, roughly chopped
- a pinch of flaky sea salt
Method
The Week
Escape your echo chamber. Get the facts behind the news, plus analysis from multiple perspectives.
Sign up for The Week's Free Newsletters
From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.
From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.
- Preheat the oven to 170°C fan/190°C/375°F/gas mark 5.
- In a medium mixing bowl, beat together the sugar, egg, oil and vanilla for about a minute until the mixture becomes light and fluffy.
- Sift in the flour, cornflour, bicarbonate of soda and salt, then gently fold everything together with a flat rubber spatula, stopping just before the flour is fully incorporated. Add the nuts and chocolate, folding until evenly distributed and no streaks of flour remain.
- Line an oven tray with a baking sheet. Using an ice cream scoop or a large spoon, divide the dough into 6-8 equal portions, depending on your desired cookie size. Place each portion in a heap on the baking sheet, being careful not to press them down too much. Make sure to leave plenty of space between each one, to allow for spreading.
- Bake for 10-12 minutes, keeping a close eye on the cookies from about the 8-minute mark. You're looking for golden edges and a centre that is just set, as the cookies will continue to cook as they cool.
- Once baked, tap the baking sheet lightly on the worktop a couple of times to slightly deflate the cookies – this trick helps to achieve a chewy texture. Sprinkle with a pinch of flaky sea salt and let the cookies cool on the baking sheet for at least 15 minutes, to ensure they set and hold their shape before serving.
Taken from "Healthyish: All the goodness with none of the fuss" by Emma Petersen, published by Pavilion at £22. To buy, visit theweekbookshop.co.uk.
Sign up for The Week's Food & Drink newsletter for recipes, reviews and recommendations.
-
Political cartoons for December 21Cartoons Sunday’s political cartoons include Christmas movies, AI sermons, and more
-
A luxury walking tour in Western AustraliaThe Week Recommends Walk through an ‘ancient forest’ and listen to the ‘gentle hushing’ of the upper canopy
-
What Nick Fuentes and the Groypers wantThe Explainer White supremacism has a new face in the US: a clean-cut 27-year-old with a vast social media following
-
A luxury walking tour in Western Australia
The Week Recommends Walk through an ‘ancient forest’ and listen to the ‘gentle hushing’ of the upper canopy
-
Joanna Trollope: novelist who had a No. 1 bestseller with The Rector’s WifeIn the Spotlight Trollope found fame with intelligent novels about the dramas and dilemmas of modern women
-
Appetites now: 2025 in food trendsFeature From dining alone to matcha mania to milk’s comeback
-
Man vs Baby: Rowan Atkinson stars in an accidental adoption comedyTalking Point Sequel to Man vs Bee is ‘nauseatingly schmaltzy’
-
Goodbye June: Kate Winslet’s directorial debut divides criticsTalking Point Helen Mirren stars as the terminally ill English matriarch in this sentimental festive heartwarmer
-
A Christmas Carol (or two)The Week Recommends These are the most delightful retellings of the Dickens classic from around the country
-
‘Capitalism: A Global History’ by Sven Beckert and ‘American Canto’ by Olivia NuzziFeature A consummate history of capitalism and a memoir from the journalist who fell in love with RFK Jr.
-
Frank Gehry: the architect who made buildings flow like waterFeature The revered building master died at the age of 96
