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Double Chocolate Macadamia Nut Cookie Recipe

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This recipe for Double Chocolate Macadamia Nut Cookie is from Favorite Roy Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
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 tsp. baking soda
1/4 tsp. salt
1 1/4 cups all purpose flour
1/2 cup butter, softened
2/3 cup brown sugar
1/4 cup granulated sugar
1 tsp. vanilla extract
1 large egg
3/4 cup chocolate chips
3/4 cup white chocolate chips
1 cup chopped macadamia nuts
Directions:
Directions:
1. Preheat oven to 350º F and line cookie sheets with parchment paper or silicone baking mats.

2. In a medium bowl, whisk together cocoa powder, baking soda, salt, and flour. Set aside.

3. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and both sugars. Mix in egg and vanilla extract and mix until smooth. Add dry ingredients and mix until combined. Mix in both chocolate chips and macadamia nuts.

4. Scoop 2 tablespoon sized balls of dough onto the cookie sheets, 3 inches apart Bake for 9 to 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.

5. Store in airtight container for up to 3 days or freeze for up to one month.

 

 

 

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