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Supplies
Ingredients
Directions
1
NOTE: The dough will have to chill for at least 2 hours!
2
PREP: Melt the butter.
3
DRY: Add together in a medium bowl:
- Flour (255 grams)
- Cocoa Powder (2/3 cup)
- Salt (1 teaspoon)
- Baking Soda (1 teaspoon)
- Baking Powder (1/2 teaspoon)
4
MIX: Using a stirring spatula, mix the dry ingredients.
5
WET: On top of the dry mix, add:
- Brown Sugar (1/2 cup)
- Sugar (1/2 cup)
- Softened/melted butter
- 2 eggs
6
MIX: Use the stirring spatula again to mix it quickly and thoroughly.
7
FOLD: Fold in 1 cup of chocolate chips and 1 cup of macadamia nuts.
8
PREP: Cover bowl in plastic wrap and refrigerate for a minimum of 2 hours.
9
NOW WE WAIT!
10
PREP: Preheat oven to 350℉, and cover sheet pan with parchment paper.
11
PREP: Divide dough into 48 cookies.
- First, I visually divided up the dough into little balls.
- I used a scale to see the total weight in grams, divided that by 48, then modified each ball.
- Place 24 extra balls back in bowl and refrigerate while others bake.
12
PRESS: Press down each dough ball slightly.
- Leaving them in balls will become cakey and thick, but if you press them down slightly, they will be more flat. We prefer flat!
13
BAKE: Bake for about 15 minutes.
14
NOTE: Cookies will still appear to be fudgy in the middle. They will continue cooking outside the oven. Do not overcook.
Notes
- WARNING: These aren't that sweet.
- I used salted nuts and it was fine.
- I tried it with 1/4 cup of white sugar and that was the perfect sweetness for me, but not sweet enough for a general cookie. So keep that in mind for who will be eating these.
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