Made more cookies

Experimenting a little with the previous recipe, I made more of the mint dark chocolate cookies and the macadamia white chocolate cookies, this time in somewhat larger and adjusted quantity. Both batches got an egg, 360g flour, 240g sugar, 150g finely chopped chocolate, and ½tsp baking soda. With the 85% cocoa dark chocolate I included 4½ half-sticks of butter and the contents of 4 peppermint tisane teabags; whereas the white chocolate got only 3½ half-sticks of butter along with chopped macadamia nuts. I baked each batch for half an hour at 325°F, swapping the trays around at five minutes before the end. They turned out well, maybe a little overbaked, that's easily adjusted for.