The official name for these cookies is Lora Brody’s Chocolate Phantoms. They are called phantoms because they tend to disappear quickly. You can find the original recipe in Rose’s Christmas Cookies by Rose Levy Beranbaum.
They are deep and rich and chewy an chocolatey, and packed with crunchy, buttery macadamia nuts. You will not be able to eat just one. If you are the kind of person who needs chocolate in your cookies, these are the cookies for you.
Use the best quality chocolate you can find. It makes a difference. In my case, I used a 70% single origin Cuban chocolate from Cacao Barry, which I think has the perfect flavor profile for these cookies, but then again I am kind of obsessive about chocolate.
Chocolate Phantoms (adapted from Rose’s Christmas Cookies)
- 9 oz. whole macadamia nuts
- 16 oz. bittersweet chocolate, chopped into small pieces (use the best you can find)
- 2 T. butter
- 1/4 tsp. baking powder
- 2 eggs
- 1/2 cup sugar
- 1 tsp. vanilla
- Preheat the oven to 350.
- Melt the butter with 8 oz. of the chocolate. Set aside.
- Beat the eggs, sugar, and vanilla together, until well blended.
- Beat in the chocolate mixture.
- Stir in the flour and the baking powder.
- Stir in the macadamia nuts and remaining 8 oz. of chocolate.
- Drop by heaping teaspoonful onto a parchment lined cookie sheet (these cookies are fairly small). Using your fingers, mound each one as high as you can.
- Bake 10 minutes, or until the tops look dry.
- Let them cool in the pan for a few minutes before removing to a cooling rack.