Ingredients
160 g unsalted butter, softened
300 g brown sugar (or caster sugar as an alternative)
3 eggs
360 g all-purpose flour
20 g baking powder
10 g cinnamon powder
100 g mixed roasted nuts, roughly chopped
10 ml vanilla essence
120 g chocolate chips
Method
In a large bowl, combine the butter and sugar together until smooth, light and creamy.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla essence.
Sift together the flour, baking powder and cinnamon powder. Gradually fold the dry mixture into the wet mixture until just combined. Avoid overmixing.
Fold in the chopped roasted nuts evenly through the dough.
Roll the dough into 1-inch balls and place them evenly spaced on a lined baking tray.
Refrigerate for 10 minutes to help them hold their shape.
Preheat the oven to 180°C.
Press or sprinkle chocolate chips on top of each cookie ball.
Bake for 12–15 minutes, or until the edges are lightly golden. The centres should still look slightly soft.
