Toast the macadamia nuts in a 170°C oven for about 10 minutes, until lightly browned, then let cool.
Melt the butter completely.
In a medium bowl, combine the melted butter, the sugars, and the honey, mixing only until about 50–60% of the sugar granules have dissolved.
Add the eggs in 2–3 additions, mixing after each, then add the vanilla extract.
Sift together the all-purpose flour, Valrhona cocoa powder, baking soda, cornstarch, and salt.
Add the sifted dry ingredients to the dough and mix with the spatula held upright, cutting through the dough. Keep going until no dry flour is visible.
Add the dark chocolate and toasted macadamia nuts and mix lightly.
Refrigerate the dough for 30 minutes to rest.
Divide the rested dough into 180–200g portions.
Lower the preheated oven from 200°C to 185°C and bake for 10–13 minutes.
Macadamia Chocolate Cookie
Equipment: oven, mixing bowl, kitchen scale, sieve
Ingredients (6 pieces)
- unsalted butter 280g
- muscovado sugar 140g
- dark brown sugar 70g
- honey 30g
- egg 130g
- vanilla extract 5g
- all-purpose flour 380g
- cocoa powder 120g, Valrhona
- baking soda 12g
- cornstarch 20g
- salt 3g
- dark chocolate 150g, Guanaja
- macadamia nuts 100g
Instructions
1. Preheat the oven to 200°C.
2. Toast the macadamia nuts in a 170°C oven for about 10 minutes, until lightly browned, then let cool.
3. Melt the butter completely.
4. In a medium bowl, combine the melted butter, the sugars, and the honey, mixing only until about 50–60% of the sugar granules have dissolved.
5. Add the eggs in 2–3 additions, mixing after each, then add the vanilla extract.
6. Sift together the all-purpose flour, Valrhona cocoa powder, baking soda, cornstarch, and salt.
7. Add the sifted dry ingredients to the dough and mix with the spatula held upright, cutting through the dough. Keep going until no dry flour is visible.
8. Add the dark chocolate and toasted macadamia nuts and mix lightly.
9. Refrigerate the dough for 30 minutes to rest.
10. Divide the rested dough into 180–200g portions.
11. Lower the preheated oven from 200°C to 185°C and bake for 10–13 minutes.
https://hong-recipe.pages.dev/en/recipes/macadamia-chocolate-cookie/
Hong's Recipe