INGREDIENTS
INGREDIENTS
| 120g | 4.25 oz | Dark Chocolate Ecuador 56%, melted |
| 110g | 3.9 oz | Dark Chocolate Ecuador 56%, chopped |
| 100g | 3.5 oz | Unsalted butter, softened |
| 140g | 5.01 oz | All-purpose flour |
| 3g | 0.1 oz | Baking powder |
| 2g | 0.07 oz | Salt |
| 50g | 1.76 oz | Whole eggs |
| 150g | 5.3 oz | Brown sugar |
| 60g | 2.1 oz | Macadamia nuts, coarsely chopped |
METHOD
METHOD
In a stand mixer with the paddle attachment, cream the softened butter and brown sugar. Add the egg, continue mixing. Add the flour, salt, baking powder and melted chocolate that is at a temperature of 77°F (25°C), continue mixing. Add the chopped chocolate and macadamia nuts and mix slowly until fully incorporated. Place dough in a refrigerator for 1 hour. Shape in to 50g (1.76oz) balls and place on a sheet tray lined with parchment paper or silpat. Bake at 320°F (160°C) for 12 minutes.
Makes 15 cookies
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