COOKIES - Double Chocolate White Chocolate Chunk Macadamia Nut Cookies

By Aemelia

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 - i bake it for a couple of mins
• 1 white chocolate Ghirardelli® bar, coarsely chopped

Details

Adapted from bisousatoi.com

Preparation

Step 1

Heat your oven to 175 degrees C 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 ½ 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 175 degrees C for 8-10 minutes. Transfer to wire rack to let cool and store in an airtight container for up to 2 weeks.

Some pointers..: i baked it at 165C for 12mins.. got myself a soft cookies.. hubs was happy with it but since this cookie is for Eid.. i decided to go crunchy and baked it a further 5 mins.. my double chocolate white chocolate chunk macadamia nut cookies turned out perfect