I think I’ve found my new favorite cookie recipe! I could just sit on the sofa with a cup of coffee and a stack of these cookies! 

These cookies are made with a similar recipe to the chocolate chip cookies I posted a while back. I’m using salted and roasted macadamia nuts and caramel couverture from Felchlin. The chocolate has such a smooth and rich caramel flavor and this I find pairs so well with the macadamia nuts.

These cookies are again chewy on the inside and crunchy one the edges. 

I suggest you give these cookies a try. You can of course substitute the macadamia nuts for another nut if you prefer. Peanuts would go really nice as well. And if you can't get a hold of any caramel couverture you can substitute this easily for something you have on hand. Milk or white chocolate would work better than dark chocolate.

THE RECIPE

70g sugar
270g brown sugar (moist dark brown sugar for ex. Muscovado)
225g butter
375g flour
5g baking powder
7g baking soda (Natron)
7g cornstarch (Maizena)
70g eggs
30g egg yolks
180g caramel chocolate (for example Felchlin Bionda 36%) ( roughly chopped)
150g macadamia nuts (roasted and salted= chopped)
1g salt

Add the egg yolks and the egg a little bit at a time until it is evenly incorporated.

Mix together the flour, baking soda, baking powder and cornstarch. Add it to the butter/egg mixture all at once and mix until just combined. Add the macadamia nuts and the chocolate and mix again until you have an even dough. 

You can roll the dough into “logs” in baking paper, which I find the easiest and best way for me. Or you can portion them with an ice-cream scoop or any other method you prefer.

Once rolled, I either refrigerate or freeze the logs until firm. Cut them with a sharp knife in about 1,5-2 cm thick pieces. Lay onto a baking paper with enough space in between as they will spread a bit. 
Bake in a 175°C preheated oven for about 12-14 minutes until golden brown.

Let them cool and enjoy! 

Happy Baking!