These squidgy double chocolate cookies with toasted macadamias are just the ticket on a grey and chilly day, and even better paired with a glass of mulled wine. We love to infuse our Franc Merlot with Hornby Island Tea’s mulling spices – grab a sachet from the Comox Valley Farmers’ Market on Saturday mornings. 2016 Franc Merlot is available at select liquor stores on Vancouver Island, and in the tasting room in December (15th & 16th AND 22nd & 23rd).

INGREDIENTS Makes about 8 large cookies

1 tablespoon milled flax

1/4 cup water

1/4 cup sunflower oil

1 tsp vanilla extract

1 cup Demerara sugar

1 cup white flour

1/3 cup cocoa

1/2 tsp baking soda

pinch of salt

1/4 cup dark choc chips

1/4 cup macadamia nuts

METHOD

1. Preheat oven to 350F.
2. Place the nuts in a single layer on a small baking tray and toast for 10-15 minutes until aromatic and just starting to colour. Set aside to cool.
3. Sift the flour, salt, baking powder and cocoa powder into a large bowl. In a separate bowl, whisk together the water, oil, vanilla, sugar and flax. Add the wet ingredients to the dry and mix together with a large spoon.
4. Roughly chop the macadamia nuts and add them to the cookie mix along with the chocolate chips. Mix well.
5. Use slightly wet hands to form the cookie dough into balls (we make 8 pretty large cookies with a single batch). Place the balls on 2 cookie sheets lined with parchment paper and place in a preheated oven for 15-20 minutes. Rotate the trays once during the bake time. When the cookies are done they will have a slightly cracked surface, but will still look a little squidgy in the centre.
6. Leave the cookies to cool for 5 minutes on their trays before removing them to a wire rack. The cookies will keep for a week in an airtight container.