In the June 2023 Issue of ‘In Greet Hwy 68 Loop
Let me tell you how this cookie recipe got started, Had a craving for chocolate and the only chocolaty thing in my pantry was cocoa and chocolate chips, the chocolate chips were not hitting the spot, so I put a couple recipes together. I have also made this cookie dough using other nuts, mint chips and peanut butter chips which are also delicious. But I’m highlighting the “macadamia nut” you must make them with that. I call it my more decadent cookie, and no joke everyone loves them. Enjoy!
Ingredients:
1 Egg
1 stick unsalted Butter, melted
1 cup granulated Sugar
1 tsp pure Vanilla extract
1 cup all purpose Flour
3/4 tsp Baking Soda
1/4 tsp Sea Salt
6 TBSP unsweetened Cocoa, I prefer Guittard Cocoa Rouge 100% Cacao
2/3 cup semisweet Chocolate Chips
2/3 cup macadamia nuts, roughly chopped
Directions:
Preheat oven to 350’
Prep two baking sheet by lining with parchment paper and set aside.
Put oven racks on the lowest two shelf.
In a kitchen aid or using a hand mixer beat egg add in sugar, butter and vanilla extract. Beat smooth.
In another bowl add all dry ingredients, (excluding the chocolate chips and macadamia nuts) mixing altogether. Then slowly add to the wet ingredients. Mix on medium until all ingredients are mixed.
Add and mix in your chocolate chip and macadamia nuts,
Dough ball size a bit smaller than a golf ball, you can make smaller or bigger depending how many cookies you want but the baking time will vary.
Keep each dough ball 3 inches away from each other, this should fill two trays.
Bake cookies 8 minutes and then rotate trays and bake another 7-8 minutes. Remove from oven.
Let sit 5 minutes to cool slightly and then place cookies on cookie rack.
Makes approx. 2 dozen
Enjoy!
Note: Omit semi sweet chocolate chip if using other flavored chips.
Comments