Sean and I visited our friends, Adrienne and Matt, in Ohio this past weekend. When we visit, I generally bring along some baked goods. The past few times, I’ve baked these S’mores Cookies. While they are seriously awesome cookies, I wanted to try something a little different. Here’s another winner from Joy the Baker.
- 8 oz. bittersweet chocolate chips or coarsely chopped chunks
- 3 tbs unsalted butter
- 1 cup all-purpose flour
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 eggs
- 3/4 cup white chocolate chips or chunks
- 3/4 cup macadamia nuts, roasted and salted, roughly chopped
Preheat the oven to 325 degrees F. Line two cookie sheets with parchment paper and set aside.
Gently simmer 2 inches of water in a medium saucepan. Place the bittersweet chocolate and butter in a medium-sized heatproof bowl and place the bowl over, but not touching, the simmering water. You’ve just created a double boiler. Melt the chocolate and butter together until the butter is melted. Remove the bowl from the simmering water and stir until chocolate is completely melted. Allow the chocolate-butter mixture to cool.
In a large bowl, whisk together the flour, baking powder, and salt. Set this aside.
Whisk the sugar and vanilla extract into the warm chocolate mixture. Whisk in the eggs, one at a time until they are well-incorporated. Add the chocolate mixture, all at once, to the flour mixture. Fold to incorporate. When the flour just begins to disappear into the chocolate mixture, add the white chocolate and macadamia nuts. Fold thoroughly. Batter should feel thick.
Dollop the batter, by the tablespoonful, onto the prepared baking sheets. Bake for 11 minutes. Let them rest for 5 minutes on the baking sheets before moving them to a cooling rack.
Cookies will keep for 5 days if you keep them in an airtight container, separated in layers by a piece of waxed paper at room temperature.