CHOCOLATE PUDGIES

We here in the Northeast have enjoyed (NOT) a run of high 90 degree heat with suffocating humidity. The pool has been the kiddo's best friend, while the grill has been Mum's.  My daughter Sophia has been begging me to make these cookies with her. They are her absolute favorite, but with the heat I have been putting off heating up the house by turning the oven on for anything!  

Plus with her dietary issues I try to make these *treats* once in awhile only. White flour and white sugar are not an Aspie kids best bud, ya know.  Of course, whenever we do make them she thinks I am the bees knees and that feels awful good to this Mum! 

Yesterday, a break in humidity was bestowed from the heavens and made baking a possibility again. So, if you crave a bit of chocolately goodness with that sweet and salty mix these are, well, the bees knees!

Yours in chocolatey goodness,

CHOCOLATE PUDGIES

1 3/4 cup flour

1 1/4 cup cocoa powder ( I used Rapunzel organic)

3/4 cup white sugar

3/4 cup brown sugar

1 cup butter, softened

2 tsp baking soda

2 eggs

1 tsp vanilla

1/4 tsp salt

2 cups white chocolate chips or chunks

1/2 cup macadamia nut pieces

1. Preheat oven to 350. Greas a cookie sheet or use parchment paper, my personal fav.

2. In a mixing bowl cream the butter and sugars until fluffy. Add eggs one at a time beating well after each. Add the salt and vanilla and mix.

3. In another bowl mix your dry ingredients with a whisk. Add this to the wet mix gradually incorporating. Fold in the chips and nuts and drop by spoonfuls. I use a small or medium ice cream scooper so all the cookies are the same shape.

4. Bake for about 10 minutes for a chewy cookie or about 12-14 min for a crisp one (my favorite). Let the cookies stay on the sheet for about 5 minutes before transferring to a wire rack to cool off completely.

Linked up with Janelle at Comfy in the Kitchen.