Double Chocolate Macadamia Chunk Cookies

The Ingredients

• Semisweet chocolate: 1 lb 8 oz (680 g)

• Butter: 8 oz (228 g)

• Sugar: 4 oz (113 g)

• Eggs: 5 oz (143 g)

• Salt: 0.20 oz or ¾ tsp (6 g)

• Bread flour: 12 oz (340 g)

• Cocoa powder: 1 oz (27 g)

• Baking powder: 0.33 oz or 2 tsp (9.5 g)

• White chocolate (cut into bits): 8 oz (227 g)

• Macadamia nuts (coarsely chopped): 4 oz (113 g)

The Procedure

1. Melt: Melt the semisweet chocolate and butter together in a double boiler. Let the mixture cool to room temperature.

2. Mix: Mix the sugar, eggs, and salt together until well blended (do not whip).

3. Combine: Blend the melted chocolate mixture into the egg mixture.

4. Sift & Fold: Sift the bread flour, cocoa powder, and baking powder together, then fold them into the wet ingredients.

5. Final Additions: Fold in the white chocolate pieces and nuts.

6. Bake: Use the "drop method" on greased or parchment-lined sheets. Flatten to your desired thickness. Bake at 350°F (175°C) for 10–15 minutes.

A Tip for Beginners: This dough hardens as it sets, so it is best to make the cookies up without delay. If it becomes too hard to scoop, let it stand in a warm place for a few minutes to soften.