Double Chocolate Macadamia Nut Cookies

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 1 1/4 cups All-purpose flour
  • 1/2 tsp Baking soda
  • 2/3 cup Brown sugar
  • 3/4 cup Chocolate chips
  • 1/4 cup Granulated sugar
  • 1/4 tsp Salt
  • 1 tsp Vanilla
  • 3/4 cup White chocolate chips

• Nuts & Seeds

  • 1 cup Macadamia nuts

• Dairy

  • 1/2 cup Butter

• Other

  • 1/3 cup Hershey’s special dark unsweetened cocoa powder (you can use regular unsweetened but they won’t be as dark as shown

Found on crazyforcrust.com

Description

Ingredients

• 1/3 cup Hershey’s Special Dark unsweetened cocoa powder (you can use regular unsweetened but they won’t be as dark as shown)
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/4 cups all-purpose flour
• 1/2 cup butter, softened
• 2/3 cup brown sugar
• 1/4 cup granulated sugar
• 1 teaspoon vanilla
• 1 large egg
• 3/4 cup chocolate chips
• 3/4 cup white chocolate chips
• 1 cup chopped macadamia nuts

Directions

• Preheat oven to 350°F. Line cookie sheets with parchment paper or silicone baking mats.In a medium bowl, whisk together cocoa powder, baking soda, salt, and flour. Set aside.In the bowl of an electric mixer fitted with the paddle attachment, cream butter and both sugars. Mix in egg and vanilla and mix until smooth. Add dry ingredients and mix until combined. Mix in both chocolate chips and macadamia nuts.Scoop 2 tablespoon sized balls of dough onto the cookie sheets, 3 inches apart. Bake for 9-12 minutes until they just lose their glossy sheen. Err on the side of underdone for these cookies; they taste better that way. Cool at least 5 minutes on cookie sheets before removing.Store in an airtight container for up to 3 days or freeze for up to one month.