Monday, December 10, 2012
Posted by: Justine
This is your classic chocolate chip cookie amped up about 5 million notches. We had to do your traditional chocolate chip cookie, but I wasn’t about to go with the standard recipe. Of course there had to be some kind of nut involved, and why not just reverse it completely; and go with a chocolate cookie with white chocolate chunks! These are perfect for the macadamia nut lover inside of you, and it’s one of those nuts that I feel doesn’t get a whole lot of recognition! It is by far one of the best nuts out there, so this is a recipe constructed in order to praise the macadamia nut. Enjoy!
It’s really ok if you don’t like macadamia nuts. It confuses me of course, but really I understand. Just substitute in another nut, as long as it’s not a peanut…which is not even a nut, but we’ve been through this before. As long as you use some kind of nut it is ok by me.
We’ve done our fair share of super chocolatey cookies this year, but I had to throw one more into the mix. Let’s be honest, it probably won’t be my last either. Zach loves chocolate, I love chocolate, Cilantro (the puppy) WOULD love chocolate if he could eat it. I’m just assuming he would love it. These cookies were a home run (yes I am using a cheesy phrase). It deserves a cheesy phrase because they are just that excellent! They’re gooey and moist with just that added bit of crunch from the nuts and the chunks of white chocolate.
You could for sure use a white chocolate chip instead of a white chocolate chunk for this recipe. I used white chocolate chunks from a white chocolate bar because for a reason unbeknown to me I have an endless supply. Since I’ve started baking this season, one thing is for sure, I have an overabundance of ingredients to bake with. How did I collect such a hefty amount? Your answer is as good as mine. All I know is that I need to use these things up. I’m just going to guess that at some point in time these chocolate bars were on sale and I stocked up. I’m thinking November of ’94…ha just kidding, I was only 9, and let’s be honest they would have been gone by now since I had almost no self control when it comes to chocolate. Not to mention, that they probably wouldn’t taste very good if they were that old.
ANYWAY, I think using the white chocolate bar was a great idea, and now I don’t even know if I will go back to the chip. The chunk is just so much better! So if you have some extra ingredients lying around try to use them up before they go bad!
This is one of those cookies that it would probably be ok to add or reduce that amount of cocoa powder depending on your chocolatey preference. We love chocolate so I went a little overboard, but tone it down a notch if you would like. You won’t hurt my feelings and you will probably save a couple of teeth. Well everyone it’s been fun today. See you all tomorrow and try to enjoy this Monday as best you can!
- ¾ cup all purpose flour
- ⅓ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ¼ teaspoon kosher fine salt
- ¼ cup unsalted butter, softened to room temperature
- ¼ cup pure cane granulated sugar
- ¼ cup pure cane DARK brown sugar
- 1 egg, beaten
- 2 tablespoons whole milk
- 1 teaspoon pure vanilla extract
- ½ cup macadamia nuts, coarsely chopped
- 1 white chocolate Ghirardelli® bar, coarsely chopped
- Heat your oven to 350 degrees 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 350 degrees for 8-10 minutes. Transfer to wire rack to let cool and store in an airtight container for up to 2 weeks.