Chocolate American moist cookies

150 g butter 120 g brown sugar 60 g white sugar 1 egg 1 tsp vanilla extract 120 g all-purpose flour 40 g cocoa powder ½ tsp baking powder ¼ tsp salt 150 g dark chocolate (chopped) 50 g Macadamia nuts 50 g pistachios

Melt the butter and let it cool slightly.

Add the sugars and mix with a whisk until combined.

Add the egg and vanilla, whisking until smooth and creamy.

Fold in flour, cocoa, baking powder, and salt with a spatula.

Add the chocolate chunks, macadamia nuts, and pistachios. Mix until evenly distributed.

Form 9 dough balls, place them on a baking sheet with parchment paper, and chill for 30 minutes.

Bake in a preheated oven at 180°C for 12–15 minutes until cracked on top.

Let the cookies sit on the tray for 10 minutes — this keeps the center soft and fudgy.