55g (2oz) unsalted butter
300g (10½oz) mixture milk and dark chocolate, broken into pieces
2 large eggs
75g (2¾oz) soft light-brown sugar
2 tsp vanilla extract
90g (3oz) self-raising flour
75g (2¾oz) dark chocolate, chopped into chunks
75g (2¾oz) macadamia nuts, halved
100g (3½oz) white chocolate, chopped into chunks

Preheat the oven to 180°C/350°F/gas mark 4. Line two baking-sheets with baking-paper. Place the butter and the broken chocolate (the mixture of milk and dark) in a bowl set over simmering water and stir until melted. Cool for 10 minutes. Mix the eggs and sugar in a bowl and stir in the melted chocolate and vanilla then the flour. Stir in the dark chocolate chunks and the nuts.

Form each cookie by dropping a generous tablespoon of the mixture on to the baking-sheets, spacing them 5cm (2in) apart. Sprinkle the white chocolate chunks on top. Bake until the cookies look slightly puffed and dry – about 10 minutes. Leave to cool on the baking-sheets. If you try to move them before they are completely cold they will break.