Stranger Than Fiction is one of my favorite movies. And that’s totally the reason I was so freaking ecstatic that Food N Flix was using it as inspiration for this month’s cooking theme. I watched the movie for the million and second time, figured out what I wanted to make, and made a shopping list.
If you haven’t heard of Food N Flix, here’s the skinny Minnie. Every month which ever blogs is hosting picks a movie. You watch the movie, get inspiration for any dish under the sun you might want to make, and then you make it! I totally missed The Breakfast Club in January and almost cried when I found out. Moving on.
This month Kahakai Kitchen is hosting and I have to sing my praises to Deb for choosing Stranger Than Fiction. And if you’ve never seen this movie, get on it!! Like yesterday. You have no idea what you’re missing out on.
One scene I love in this movie is when Miss Pascal bakes cookies for Harold. How a grow man has never had a home baked cookie is beyond me and makes me want to bake chocolate chip cookies for the world. But I love the way she talks about how she baked for everyone in law school, and then she starts listing some of the goodies she would bring. And there it was – Dark Chocolate Macadamia Wedges. I had to make them. So here we are.
These cookies are crumbly and chewy and so decadent with little melted pockets of dark chocolate and just a little crunch from the nuts. They’re heaven. Just be sure to grab a glass of milk. It will make the experience that much better.
Two Years Ago: Dad’s Velveeta Hamburger Macaroni
Dark Chocolate Macadamia Wedges // Food ‘n’ Flix
- 1/2 cup 3 ounces bittersweet chocolate chips, divided
- 1 egg white
- 2/3 cup powdered sugar divided
- 2 1/2 tablespoons unsweetened cocoa powder
- 1 1/2 teaspoons cornstarch
- Large pinch salt
- 1/4 cup chopped macadamia nuts divided
Preheat oven to 400 degrees F. Line a 6" bowl with parchment paper; set aside.
In a small microwave safe bowl, add 2 ounces chocolate chips. Microwave for 30 seconds; stir chocolate. Repeat until chocolate is melted and smooth.
In a medium bowl, beat egg white with an electric mixer until soft peaks form. Add 1/3 cup powdered sugar to egg white, and beat until smooth and creamy.
In a medium bowl, whisk together 1/3 cup powdered sugar, cocoa powder, cornstarch, and salt.
Add cocoa powder mixture to egg white mixture in two additions. Beat until just combined after each addition.
Add lukewarm melted chocolate, remaining chocolate chips, and 1/8 cup nuts. Stir to combine. Mixture will become very stiff, and have a dry texture.
Press dough into prepared dish. If needed, spray you hand with a little non-stick cooking spray to make it easier to manipulate the dough. Place remaining nuts around top of dough and gently press into dough.
Bake for 15 minutes. Dough will look a little puffed up and slightly lighter in color when ready.
Remove from oven and leave cookie in dish for 10 minutes. Using parchment paper, lift cookie out of dish and place on cutting board. Using a sharp knife, cut cookie into 8 wedges. Serve if a big glass of milk or a scoop of vanilla ice cream.