Drop cookies are divine. Their imperfectly perfect form is a baker's blessing and these delectable double chocolate cookies are substantially scrumptious to dunk. I added macadamia nuts to enhance crunch and give a creamy nutty richness however adding any nut you wish, is optional, but not required.
Double Chocolate Chip Cookies
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makes approximately 3 1/2 dozen
2 1/4 cups (550 ml) unbleached all purpose flour
1/3 cup (75 ml) Hersey's Cocoa powder
1 teaspoon (5 ml) baking soda
1/2 teaspoon (2 ml) salt
1 package (225 g) Hershey's 50% Cocao Chipits Chocolate Chips
3/4 cup (100 g) pieces or halves macadamia nuts, roughly chopped into smaller pieces, optional
1 cup (250 ml) butter, softened
3/4 cup (175 ml) white sugar
3/4 (175 ml) dark brown sugar, packed
1 teaspoon (5 ml) vanilla extract
2 eggs
Preheat oven to 375ºF (190ºC). Line a baking tray with baking parchment paper.
In a medium bowl combine the flour, cocoa powder, baking soda, salt, chocolate chips and macadamia nuts, stir together.
In a large bowl and using a handheld mixer, beat together the butter, white sugar, brown sugar and vanilla extract on medium speed until creamy. Add the eggs and beat well. Gradually add the flour mixture and beat well. Drop by rounded tablespoons onto the line cookie sheet.
Bake for 8 to 10 minutes or until set. Transfer to wire racks to cool.
