Who said cookies have to be small?! Try this delectable cookie as a sweet snack or dessert.
Cook Time: 25 mins
Prep Time: 15 mins
Pre-heat BBQ to 350F / 180oC and prepare it for indirect cooking. Grease a 30cm cast iron skillet or heavy duty round baking pan.
In a large bowl combine the butter and brown sugar. Beat with an electric mixer for 2 minutes or until light and fluffy. Add in the eggs, vanilla essence, and maple syrup, beat until well combined.
Add the flour, salt, baking powder, bi carb soda, macadamia nuts and choc chips. Combine to create a cookie dough. You may need to use your hands!
Spread the cookie dough evenly over the skillet/baking pan and sprinkle the top with raspberries. Push them into the dough slightly.
Place the skillet/baking pan onto the BBQ (indirect heat) and bake for 20-25 minutes with the hood down.
Using a skewer, test the readiness by placing the skewer in the centre of the cookie. It should come out without crumbs.
Allow the cookie to cool for 20 minutes in the skillet/baking pan. Carefully run a knife around the outside of the cookie to loosen it. Cut the cookie into wedges and serve with ice cream and fresh raspberries.