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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