Double Chocolate Chip Cookies

 

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.  

Chewy Chocolate Chip Macadamia Nut Cookies

Usually white chocolate comes to mind when making macadamia nut cookies however  this time, milk chocolate has owned it's rightful place nestled beside the macadamia nut; which has taken a bit of the sweetness off these irresistible chewy cookies.  

Chewy Chocolate Chip Macadamia Nut Cookies

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1/2 cup melted butter

1/4 cup applesauce

2 cups light packed dark brown sugar

2 eggs

2 tablespoons hot water

2 2/3 cups all purpose flour

1 tablespoon ground flax seed

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon ground cinnamon

1/4 teaspoon salt

1 cup chopped macadamia nut pieces

1 270g package of milk chocolate chips

Preheat oven to 375ºF (190ºC) 

In a bowl beat together the melted butter, applesauce, dark brown sugar, the 2 eggs and the hot water. Blend until smooth. 

In another bowl blend together the flour, ground flax, baking powder, baking soda, cinnamon, and salt. Add the chopped macadamia nut pieces; stir to coat.  

Add the flour mixture to the butter mixture and stir to combine. Stir in the package of chocolate chips. Drop 1 tablespoon portions of dough onto ungreased cookie baking tray. 

Bake for 8 to 10 minutes. Cool for 1 minute on baking tray then transfer to wire racks to cool completely.  

Notes: I found 8 minutes was enough baking time however ovens vary. You may use white chocolate chips if you wish. If you do not use more than one cookie baking tray may I suggest lining it with some baking parchment paper.  

Warmer temperatures and plenty of sunshine this week. Hope everyone is having a good one so far. - JD 

Their Ultimate Chocolate Chip Cookie

Yesterday the weather was quite unpredictable so we made chocolate chip cookies in the afternoon. It was a collective effort although my son and my daughter added what they  wanted to make these their ultimate chocolate chip cookie. These are dense, chewy, and loaded with goodness.  

Their Ultimate Chocolate Chip Cookie

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3/4 cup granulated sugar

3/4 cup packed dark brown sugar

1 cup butter, softened

1 teaspoon vanilla

1 large egg

2 1/4 cups all purpose flour 

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup macadamia nuts, broken into pieces

1/2 cup flaked coconut, sweetened or unsweetened 

1 bag of dark chocolate chips

1. Preheat oven to 375ºF.

2. In a medium bowl mix the flour, baking soda, and salt together. Set aside.

3. Beat the sugars, butter, vanilla, and egg in a large bowl. You may use an electric mixer on medium speed or mix with a wooden spoon or spatula until creamy and smooth.

4. Stir in the flour mixture, you sat aside. Once combine add the macadamia nuts, coconut, and chocolate chips. The dough will be quite stiff so it may be a bit of an effort when stirring however well worth it once the cookies are done.  

5. Drop the cookie dough by tablespoonfuls about 2 inches apart onto an ungreased baking tray.

6. Bake for about 8 to 11 minutes or until lightly golden brown. Lightly press down on the tops of each cookie with a fork, this condenses the cookie making the centre chewy and the edges crisp. If the fork gets coated in chocolate wipe down, as you go. Then let the cookies cool for 1 to 2 minutes on the baking tray. Remove from baking tray and continue to cool on wire racks.

Notes: I mixed everything by hand because I had 2 helpers, my son and my daughter. Even if they did not help I still would have mixed everything by hand, sometimes that is how I roll in the kitchen. I baked the cookies for 11 minutes only. I found this was enough time as they were nicely golden on both, top and bottom. To lighten the fat content decrease the butter to 3/4 cup. Omit the nuts and add mini chocolate chips instead. You may also want to use 1/2 cup apple sauce and a 1/2 cup butter, although it may change the consistency of the cookie. 

Gently pressing down on the tops of each cookie can squish the chocolate chips on top. However, they are so delicious that you won't even notice. 

Hope everyone is having a good week. - JD  

Chocolate Greek Yoghurt Chip and Macadamia Nut Cookies

These decadent biscuits are not too sweet and have the right amount of chocolate to satisfy any chocoholic. Soft and crumbly like cake these are perfect to make not only for Valentine's Day but any time you want to share. 

Chocolate Greek Yoghurt Chip and Macadamia Nut Cookies

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1/2 cup butter, softened 

1/2 cup apple sauce

1 1/2 cups caster sugar

2 eggs

2 teaspoons vanilla

2 cups unbleached all purpose flour

2/3 cup good quality cocoa powder

3/4 teaspoon baking soda

1/4 teaspoon salt

1/2 cup chopped macadamia nuts

1 cup of Greek yoghurt chips

Preheat the oven to 350ºF.

Line a baking tray with parchment paper. 

In a large bowl beat the butter, apple sauce, sugar, eggs and vanilla until light and fluffy.

Combine flour, cocoa powder, baking soda, and salt. Add this to the butter mixture.

Stir in the nuts and greek yoghurt chips.

Drop by teaspoonfuls onto the prepared baking tray. Bake 8 - 10 minutes or until set.

Remove from baking tray. Let cool on wire racks. 

Notes: Chopped walnuts or pecans will do. You may not be able to find Greek yoghurt chips so 1 package of white chocolate chips may be used instead. The dough will be very sticky and moist, not to worry, that is why lining the baking tray is important. 
I found that by 8 minutes the cookies still had not completely set, probably because I made them a bit bigger than a teaspoonful, so I added a few extra minutes... in total, baking them for about 13 - 15minutes rather than the 8 - 10 minutes.

*The Greek yoghurt chips were bought at a shop called Bulk Barn here in E-town. They look like white chocolate chips however have a sweet sour taste rather than a sickly sweet taste.