Ingredients

• ⅓ cup Hershey’s Special Dark unsweetened cocoa powder you can use regular unsweetened but they won’t be as dark as shown
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1¼ cups all-purpose flour
• ½ cup butter softened
• ⅔ cup brown sugar
• ¼ cup granulated sugar
• 1 teaspoon vanilla
• 1 large egg
• ¾ cup chocolate chips
• ¾ cup white chocolate chips
• 1 cup chopped macadamia nuts

Instructions

1. Preheat oven to 350°F. 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 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 9-12 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 an airtight container for up to 3 days or freeze for up to one month.

La recette est très bonne malgré l'utilisation malgré moi de noix un peu rance.

Je trouve que c'est mieux d'aplatir les boules de pâte car elles ne le font pas d'elles même sous l'effet de la chaleur. En plus de cela, il ne faut vraiment pas trop les cuire car ils deviennent un peu dur.