Ingredients
6 oz bittersweet chocolate, chopped. I use 1 cup Ghiardelli dark chocolate (60% cocoa) chips
2 oz unsweetened chocolate (I use Baker’s), chopped
2 Tbsp butter
2 eggs
2/3 cup sugar
1/4 cup all-purpose or whole-wheat pastry flour
1 tsp vanilla
1/4 tsp baking powder
1 cup (6 oz) semi-sweet chocolate chips (again, I use Ghiardelli)
1 cup macadamia nuts
Preparation
Preheat oven to 350 degrees Fahrenheit. Grease cookie sheets (or use parchment paper or silicon mats), set aside. In a bowl over simmering water (or in a double boiler) melt the bittersweet chocolate, unsweetened chocolate and butter till melted, stirring constantly. Let cool for 5 minutes. Using a wisk or electric mixer, add eggs, one at a time, until combined. Add sugar, flour, vanilla and baking powder and beat till combined. Stir in semi-sweet chocolate chips and macadamia nuts. Drop dough by rounded teaspoonfuls onto the prepared cookie sheet, about 2 inches apart. Bake for 8 to 10 minutes until edges are firm and surfaces are just becoming dull and cracked. Cool on a wire rack. Enjoy with a glass of milk!
