Day 9 - Double Chocolate White Chocolate Chunk Macadamia Nut Cookies (whew)
Servings: 18 cookies
Ingredients
- 3/4 cup all purpose flour
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon kosher fine salt
- 1/4 cup unsalted butter softened to room temperature
- 1/4 cup pure cane granulated sugar
- 1/4 cup pure cane DARK brown sugar
- 1 egg beaten
- 2 tablespoons whole milk
- 1 teaspoon pure vanilla extract
- 1/2 cup macadamia nuts coarsely chopped
- 1 white chocolate Ghirardelli® bar coarsely chopped
Instructions
- Heat your oven to 350 degrees and situate a rack in the middle of the oven.
- In a large bowl whisk together the flour, cocoa powder, baking soda and salt. Set aside.
- In another bowl of your stand mixer, with the paddle attachment fixed, cream together the butter, sugar and dark brown sugar until it is completely combined. Add the egg, milk and vanilla extract, and beat again until combined.
- In 1/2 cup increments, begin to integrate the dry ingredients into the wet. Mix each increment until completely incorporated. With a heavy wooden spoon gently fold in the nuts and chocolate.
- On an ungreased cookie sheet, begin placing tablespoon-sized dollops of dough.
- Bake at 350 degrees for 8-10 minutes. Transfer to wire rack to let cool and store in an airtight container for up to 2 weeks.
Notes
Hardware: * Stand Mixer (with paddle attachment fixed) or Hand Mixer * 2 Large Bowls * Heavy Wooden Spoon * Measuring Cups * Whisk * Cookie Sheets * Wire Racks (for cooling) *