Agression Cookies
These Aggression Cookies are the ultimate comfort food for chocolate lovers. With a generous ratio of butter to flour, these cookies emerge from the oven thick, dense, and incredibly chewy. The combination of semi-sweet and white chocolate creates a complex sweet profile, while the crunchy macadamia nuts add a satisfying textural contrast. Unlike delicate tea cookies, these are hearty and robust, designed to be shared (or not) during cozy movie nights or holiday gatherings. The dough benefits from chilling, which intensifies the flavors and prevents spreading, resulting in a cookie that is crisp on the edges and gooey in the center. Perfect for satisfying a serious sweet tooth without the fuss of fancy decorating.
Description
These Aggression Cookies are the ultimate comfort food for chocolate lovers. With a generous ratio of butter to flour, these cookies emerge from the oven thick, dense, and incredibly chewy. The combination of semi-sweet and white chocolate creates a complex sweet profile, while the crunchy macadamia nuts add a satisfying textural contrast. Unlike delicate tea cookies, these are hearty and robust, designed to be shared (or not) during cozy movie nights or holiday gatherings. The dough benefits from chilling, which intensifies the flavors and prevents spreading, resulting in a cookie that is crisp on the edges and gooey in the center. Perfect for satisfying a serious sweet tooth without the fuss of fancy decorating.
Ingredients
- 2 cups unsalted butter, room temperature
- 1 cup sugar
- 2 cups light brown sugar
- 4 eggs
- 1 tbsp vanilla extract
- 4.5 cups all-purpose flour
- 2 tsps baking soda
- 24 oz semi-sweet chocolate, chopped
- 12 oz white chocolate, chopped
- 14 oz macadamia nuts
Directions
- 1 Preheat oven to 375 degrees F (190 degrees C).
- 2
In a large bowl, cream the butter and sugars together until smooth and uniform in texture.- 3
Beat in the eggs and vanilla extract until well combined.- 4
In a separate bowl, whisk together the flour and baking soda. Gradually add the dry ingredients to the wet mixture, mixing until just smooth.- 5
Stir in the chopped chocolate and macadamia nuts until evenly distributed throughout the dough.- 6
Cover the dough and refrigerate for at least 2 hours to prevent excessive spreading and enhance flavor.- 7
Scoop dough by rounded tablespoons onto ungreased baking sheets, spacing them about 2 inches apart.- 8
Bake for 10-12 minutes, or until the edges are golden brown but the centers still look slightly soft.- 9
Allow cookies to cool on the baking sheet for 5 minutes before transferring to wire racks to cool completely.NoteFor easier handling, you can substitute chocolate chips for the chopped bars if preferred.
Store cookies in an airtight container at room temperature for up to one week.
The dough can be frozen for up to three months; bake from frozen, adding 1-2 minutes to the baking time.
To achieve the signature thick texture, do not skip the chilling step.
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