Dark Chocolate Macadamia Nuts Cookies

It's time to open the macadamia nuts package which been storing in the fridge and waiting for my baking. I love macadamia nuts and it's my favorite nut though the calories is the most in any kind of nuts. I believe many of you must be agree with me how nice of this high cholesterols nuts, am I right?

The best country to get a good quality of macadamia must be Australia and I bought 0.5 kg. of macadamia from one supplier in Singapore. The shop import many quality nuts & dry ingredients both for baking and cooking from different sources which famous in specific products to sell here. Every time I go down to the shop I always spend a lot of money buying nuts for my baking stuffs and some dried ingredients as well.

I got a few white chocolate macadamia nuts cookies recipes in my baking bible and I selected this recipe coz it uses only brown sugar which I always feel that cookie dough with only brown sugar give a nice color and more rustic look. I decided to substitute white chocolate by using more dark chocolate which I have more in my store also I did a few modifications on my own preferences as follow:

Dark Chocolate Macadamia Nuts Cookies

Salted butter 95 g.
(I always use Golden Churn Butter from Australia which provides such a rich creamy butter)
Shortening 18 g.
(My 1st baking teacher in high school told me about the shortening can produce the crispy cookie and helpful for keeping the crispness longer but I just put a little amount only coz I still prefer buttery taste in the cookies)
Brown sugar 3/4 cup
Egg 1
Vanilla 1 tsp.
All purpose flour 1 1/3 cups
Baking powder 1/2 tsp.
Baking soda 1/2 tsp.
Salt 1/16 tsp. (you can add more till 1/8 tsp.)
Dark chocolate 100 g. (I chopped my Lindt Dark Chocolate into chunks)
Macadamia nuts 1 cup (toasted in the oven at 150C for 10 mins)

1. Sieve flour, baking powder, baking soda and salt together set aside
2. Combine butter and brown sugar in the mixing bowl. Beat till combine (don't have to beat till light and fluffy) then add egg and vanilla continue beating till incorporate (this process takes around 3-4 minutes.
3. Reduce to low speed and add flour then mix just combined. Stir in chopped macadamia nuts & dark chocolate chunks
4. Refrigerate the cookie dough for 30 mins and use ice cream scoop to get the even size of the dough to place on the baking tray lined with parchment paper
5. Bake in preheat oven 175C for 12-15 mins

Remarks:
The cookies are crispy but not that hard cookie with the right amount of sweetness. If you prefer soft cookie just substitute shortening with butter and bake only 10 mins.

*Special Thank to my inspiration recipe by Khun Pat Nga Khao from bloggang