There are endless variations for these popular cookies – this one will give you a real hit.

125g softened butter
75g (1/3 cup plus 1 tbsp) brown sugar
50g (1/4 cup) caster sugar
1 egg
1/2 teaspoon vanilla
150g (1 1/4 cups) plain flour
1 tablespoon cocoa powder
1/2 teaspoon salt
1/2 teaspoon baking powder
100g (1/2 cup) dark chocolate chips
50g (1/4 cup) white chocolate chips
75g coarsely chopped macadamia kernels

Preheat oven to 170degC. Line baking trays with non-stick baking paper.
Cream the butter with the sugars until light. Add the egg and vanilla and beat again. Sift in the flour, cocoa, salt and baking powder and mix to combine. Stir through the chocolate chips and nuts.
Drop the mixture by dessert spoonfuls leaving enough space in between to allow each one to expand. Bake 20 – 25 minutes or until firm. Try to resist them until they have cooled – the choclate stays very hot!
Makes about 20 biscuits.

Tip: You can use rolled oats or walnuts instead of the macadamia nuts, and mint extract can be used instead of vanilla.