MACADAMIA & DARK CHOCOLATE COOKIES

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

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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