Macadamia Nut Chocolate Chip Ecstasies
An old recipe adapted from Cookie by the Dozen, one of my most treasured little cookbooks. This was one of the first recipes I ever made from it and have been making it on and off ever since with little changes.
Servings 6 to 12
Cost 5
Ingredients
- 4 tablespoons plus 2 teaspoons unsalted butter, softened (65 grams)
- ¼ cup packed light brown sugar (55 grams)
- 2 tablespoons granulated sugar (25 grams)
- ⅛ teaspoon salt
- 1 large egg yolk
- ½ teaspoons vanilla
- ½ teaspoon water
- ¼ teaspoon baking soda
- ⅔ cup to ¾ cup all purpose flour, use 95 grams see note (95 grams)
- ⅓ cup lightly salted roughly chopped macadamia nuts
- ½ cup bittersweet or dark chips or any good quality chocolate chips
Instructions
- Preheat the oven to 400 degrees F.
- With a wooden spoon or heavy duty scraper, stir together the soft butter, both sugars, vanilla and salt.
- Add the egg yolk and the extract and stir until well blended, then stir in the baking soda, scraping side of bowl well.
- Add the flour, stirring to make a thick slightly dry dough. It should be thick and heavy but not so dry it falls apart. Better to err on the side of less flour than too much with these so add gradually.
- Stir in your chocolate and nuts.
- Using a medium or large cookie scoop, shape into 6 or 12 (or somewhere in between) balls. You can bake right away or chill for thicker, browner cookies.
- Bake on an ungreased or parchment lined baking sheet at 400 degrees F. for about 8 to 10 minutes (time will depend on cookie size) until the cookies are lightly browned on the edges and have developed cracks in the center.
- Let cool on the baking sheet, then carefully transfer to a plate to finish cooling. Alternatively, you can put the cookies in the freezer to quick cool. Freezing and thawing them changes the texture slightly.
Notes
If you are using a heavy, high protein flour like King Arthur, 95 grams might be ⅔ cup. f using a lighter fluffier flour like Pillsbury, Gold Medal or White Lily, you might need ¾ cup. If using a scale it doesn't matter the volume, just use 95 grams.