Preheat your oven to 180 Degrees C (350 F).Prepare two baking trays with non-stick baking paper.
Put the chocolate and butter into a large bowl and place over a pan of barely simmering water. Melt chocolate and butter then remove from the heat. (Alternatively – melt together in a microwave, being careful not to burn.)Set aside to cool for 5 minutes.
Stir in the sugar and beaten eggs.
Sift in the flour and cocoa and add the chocolate chips and macadamia nuts.Chill the mixture in the fridge for 10 minutes.
Using an ice cream scoop (about 3 tbsp/2 oz), scoop out the cookie mixture - 6 per tray - leaving space for the cookies to spread slightly.
Bake in the preheated oven for 10-12 minutes.
Remove the cookies from the oven. Allow the cookies to cool on the tray for 5 minutes, before gently removing them to a cooling rack to cool completely.
I use dark chocolate that contains 70% cocoa solids. Use good quality chocolate for the best flavour.
I use Plaistowe Dutch Processed Cocoa, available in supermarkets. It gives a lovely rich, chocolatey colour and deep flavour.
Our gluten-free flour blends contain either xanthan or guar gum to stabilise and provide structure to our recipes. If your flour blend already contains either of these gums, there is no need to add more. If you do not require the recipe to be gluten-free, you can use regular flour.
Please note, the nutritional information is based on one cookie. The nutritional information is an estimate only.