Double Chocolate White Chocolate Chunk Macadamia Nut Cookies
Similar pic? hehe.. told ya.. ah well.. the most important thing is to share this next recipe so that my readers are able to bake it for Eid.. hows the preparation going? busy busy week ey.. am finishing up a few more orders and i am done.. Alhamdullilah.. unlike last year.. this yr i am much more organised.. i got to bake for my customers and i get to spend time with my family.. a little tired but thats ok.. rezeki.. Alhamdullilah..
This wonderful recipe is fm Justine of Cooking and Beer.. i began searching for a chocolate chip recipe that uses macadamia nut and white chocolate after Aireen whatsapp-ed me asking if i hv a recipe to share using these two ingredients.. well my search stopped after i stumbled upon her blog.. baked 4 batches of it and voila... i saw Sonia coming in and out of my kitchen asking for more which shows that my little Sonia wasnt fasting on that day lol.. ishhhh
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
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.. krap krup and super chocolaty with expensive nuts lol.. err do u ever wonder why macadamia nuts are so expensive? huhu