These cookies are delicious, though, and I am excited to post them!
But I seriously need to find this chord. SOON.
I love the macadamia chunks!
White chocolate is pretty low on the list of things I like, but it's amazing in these cookies!
makes 2 dozen cookies
from Joy the Baker Cookbook
8 ounces bittersweet chocolate chips or coarsely chopped chunks
3 tablespoons unsalted butter
1 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup sugar
1 teaspoon espresso powder
1 teaspoon vanilla extract
3 large eggs
3/4 cup white chocolate chips or chunks
2/3 cup macadamia nuts, roasted and salted
Preheat oven to 325F. Line 2 cookie sheets with parchment. Set aside.
Place the bittersweet chocolate and butter in a double boiler. Allow the chocolate and butter to melt completely. Remove from heat and allow to cool. It's does not have to be completely cooled.
Whisk together the flour, baking powder, and salt in a large bowl and set aside.
Whisk the sugar, espresso powder, and vanilla extract into the cooled chocolate mixture. Whisk in the eggs one at a time, beating well after each addition. Add the chocolate mixture to the flour mixture all at once and fold to incorporate. Once the flour is incorporated, fold in the white chocolate chips and macadamia nuts.
Drop a heaping tablespoon of batter onto the prepared baking sheets. Bake 11 minutes (these cookies are best when underdone). Allow to rest 5 minutes before transferring to a wire rack to cool. Store in an airtight container up to 5 days.