Luxury Chocolate Chunk Cookies

Luxury Chocolate Chunk Cookies

Ingredients

• 250 unsalted butter
• 230 powdered sugar
• 3 sea salt
• 160 room-temperature whole egg
• 80 dark chocolate (melted over hot water)
• 60 cocoa powder
• 485 cake flour
• 50 almond flour
• 100 baking-resistant chocolate chips
• 100 roasted macadamia nut pieces
• 100 roasted sliced almonds

Instructions

1. Soften the butter in advance until you can easily press a finger into it.
2. Beat the softened butter on low speed for a few seconds with a whisk. (Make sure the butter is fully softened, or the dough will be dry.) Add sea salt and powdered sugar; use a spatula to press and mix first to prevent the sugar from flying everywhere.
3. Switch to the whisk and beat on low speed until the butter turns pale and fluffy.
4. Add the beaten egg in 4–5 additions.
5. Beat each addition until the egg is fully incorporated into the butter (no separation) before adding the next.
6. Pour in the melted dark chocolate.
7. Continue beating on low speed until the butter mixture is fluffy and ribbon-like.
8. Sift together the cake flour, cocoa powder, and almond flour (add baking soda here if using) and add to the butter mixture.
9. Fold with a spatula until no dry flour remains.
10. Add the baking-resistant chocolate chips, roasted macadamia nut pieces, and roasted sliced almonds.
11. Gently squeeze and mix with your hands until the dough comes together.
12. Transfer the dough to a lined baking sheet (parchment or silicone mat) and press it into an even slab about 2 cm thick.
13. Cover with plastic wrap and refrigerate for 1 hour (or freeze for 30 minutes) until firm — it must be firm to slice cleanly.
14. Remove the chilled dough and use a sharp knife to cut it into strips about 1.5 cm wide.
15. Then cut the strips into small squares.
16. Arrange evenly on the baking sheet, leaving space between cookies — they will puff up slightly during baking.
17. Bake in a convection oven at 150°C for 22 minutes (or a conventional oven at 155°C for 25 minutes).
18. Oven temperatures and times are for reference only — every oven runs differently and cookie sizes vary. Adjust to your own oven and keep an eye on them so they don't burn.
19. The cookies should be crisp once cooled. If not crisp, return them to the oven for a few more minutes.