Chocolate Chocolate Macadamia Cookies

I love macadamia nuts, but I am not a huge fan of white chocolate because it is too sweet.  (Besides, white chocolate isn't really chocolate).

I came up with this recipe to help balance the wonderful flavor of the nuts, but still give a hint of chocolate without the overpowering super sweet flavor of white chocolate.

This recipe is extremely versatile.

The cookies pictured here have 1/2 chocolate cookie dough mixed with white chocolate chips and 1/2 regular cookie dough mixed with regular chocolate chips.

The winner for me, however, happens to be 1/2 chocolate cookie dough mixed with regular chocolate chips and 1/2 regular cookie dough mixed with white chocolate chips.

Experiment to find your favorite.

RECIPE #5 (from 10 Pounds of Chocolate Chips)  

2 3/4 cups flour
1/2 teaspoon baking soda
1 teaspoon salt (1/2 teaspoon if using salted butter)
1 cup butter
1 cup brown sugar
3/4 cup granulated sugar
2 eggs
2 teaspoons vanilla
3/4 cup white chocolate chips
1/2 cup chocolate chips
1 cup macadamia nuts
2 Tablespoons unsweetened cocoa poweder

In a bowl whisk together flour, soda, and salt.  In a separate bowl beat butter, sugar and brown sugar.  Add eggs and vanilla.

Stir in flour mixture.  Stir in nuts.

When completely mixed, divide dough in half.

To the first bowl stir in 2 Tablespoons unsweetened cocoa powder and 1/2 cup chocolate chips.

To the second bowl add 3/4 cup white chocolate chips.

Take about 1 large Tablespoon of cookie dough and roll into a ball.  The ball should be about 1 1/2 inches.  Do this for all of the dough in both bowls.  (NOTE:  If the dough is too sticky, place it in the refrigerator for 30 minutes and then shape balls)

To make the half and half cookie, take a ball of dough and gentle pull it in half.  Do the same with a chocolate ball of dough.  Then, take one of the chocolate dough pieces and one of the regular dough pieces and put them back together to form a ball.  Place the new ball on a parchment lined cookie sheet.  Make sure you can see both colors of dough from the top.  Allow adequate space between the cookies.

As the cookie bakes, it will flatten and create two wonderful flavors within one cookie.

Bake 350 degrees for 10 minutes.  The cookie should be slightly golden on the edges.  The middle will be soft.  Do not overcook since these cookies taste best with a slightly chewy center.

Allow the cookies to cool about five minutes before removing them from the pan.