90g milk chocolate (40% cocoa)
90g Gianduja chocolate
300g dark chocolate (70% cocoa)
90g unsalted butter cut into cubes
150g granulated sugar
150g self-rising flour
150g macadamia nuts, roughly chopped
1. Preheat oven to 180°C hot air. Apply parchment paper on the bottom of two baking pans. Put the milk and white chocolate on a cutting board and cut into irregular pieces using a large knife. Place into a bowl. Cut 200g dark chocolate into large pieces of 2cm and set them aside.
2. Half fill a medium saucepan with water and fit a same size metal bowl on top of it
(bain-marie process). Put the pan over medium heat. Add the rest of the dark chocolate into the bowl and stir with a silicone spatula to melt and become smooth. Then remove the bowl from the top of the pan, add the butter and sugar and mix with a spatula. Slowly add the flour and stir gently until all ingredients are fully incorporated. Then add to the mixture the white and milk chocolate pieces and the macadamia nuts and stir again.
3. Using a large spoon make 12 cookies, leaving a gap between them. Then add the dark chocolate pieces and gently press them onto the cookies.
4. Bake on the middle rack for 12′ until browned. Then remove the pans from the oven and let cookies cool on the paper.