Good Cooking since 1995
Two Chocolate Macadamia Cookies
Convert the recipe
Works in most Browsers
Recipe by: Chef John V.
Serving size: about 36 - 3 inch cookies
Preparation time: about 45 minutes
Amount/Measure/Ingredient:
1 cup--2 sticks butter or margarine, softened
1 1/3 cups granulated sugar
2/3 cups brown sugar-- packed
2 eggs (large)
2 teaspoons pure vanilla extract
3 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 cup (8 oz.) semi-sweet chocolate (chopped or bits)
1 cup (8 oz.) white chocolate (chopped or bits)
1 cup (8 oz.) macadamia nuts (chopped)
1 pinch salt (optional)
Preparation:
Heat oven to 375 F.
Beat the butter, sugars, in a large bowl with an electric mixer on medium-high speed until light and fluffy the add the eggs and vanilla, continue to mix for two minutes at medium-high speed. Mix in the flour, baking soda, baking powder and salt. Stir in the chocolates and nuts. Form the dough into golf ball size and place on an
un-greased cookie sheet, 2 inches apart. Bake 12 minutes. Remove from the cookie sheets. Cool on wire racks.
Note: Store in a tightly cover plastic container with a slice of fresh bread. The moisture of the bread will prevent the cookies from drying out for a few days, if they last that long!