Double Chocolate Macadamia Chunk Cookies
Rich chocolate macadamia cookies made with an improved sponge method.
Ingredients
Semi-sweet chocolate
1 lb 8 oz (750 g)
Butter
8 oz (250 g)
Sugar
4 oz (125 g)
Eggs
5 oz (150 g)
Salt (about 1 tsp)
0.2 oz (5 g)
Bread flour
12 oz (375 g)
Cocoa powder
1 oz (30 g)
Baking powder (about 2 tsp)
0.33 oz (10 g)
White chocolate (cut into chunks)
8 oz (250 g)
Macadamia nuts (roughly chopped)
4 oz (125 g)
Instructions
1
Melt chocolate
Melt the semi-sweet chocolate and butter together in a double boiler. Let the mixture cool to room temperature.
2
Mix eggs and sugar
Combine the sugar, eggs, and salt until evenly mixed, but do not whip. Whipping produces foam which adds puffiness, causing the cookies to be more fragile. If the eggs are not at room temperature, stir the mixture over a hot water bath until it reaches a lukewarm room temperature.
3
Combine
Stir in the chocolate mixture.
4
Add dry ingredients
Sift in the flour, cocoa powder, and baking powder; fold gently until evenly combined.
5
Add nuts
Fold in the white chocolate chunks and nuts.
6
Shape
Use a piping method. Use a greased or parchment-lined baking sheet. Press flat to the desired thickness; the cookies do not expand much during baking. Shape quickly, as the dough hardens as it sits. If it becomes too firm, set it in a warm place for a few minutes to soften.
7
Bake
Bake at 350°F (175°C) for 10–15 minutes, depending on size.
