Friday, February 24, 2012

Chocolate Chip Cookies with Macadamia Nuts

Have you ever had your heart set on a certain food and then you arrive at the place salivating and that food is not there?  My heart was broken last week – in the cold rain, no less – while searching for snack for Sunday school so I was being sort of holy... (Can you hear the violins playing in the background signifying my sorrow and woes?  A teardrop falls...)  Empire Baking Company used to serve delicious chocolate chip cookies with macadamia nuts.  I must have been their only fan because they have stopped.  My kids are fine with that because the M&M cookies are still available.  I love the crisp, clean crunch of a macadamia nut.  I used the basic Tollhouse cookie recipe (yep, the one on the back of the semi-sweet morsels bag), chopped macadamia nuts with my nut chopper, stirred and baked. 

In the words of Cookie Monster: "Me want cookie! Me eat cookie!  Om nom nom nom."

    Chocolate Chip Cookies
    with Macadamia Nuts
  1. 2 ¼ c all-purpose flour
  2. 1 t baking soda
  3. 1 t salt
  4. 1 C (2 sticks) unsalted butter, softened
  5. ¾ C sugar
  6. ¾ C packed brown sugar
  7. 1 t vanilla
  8. 2 large eggs
  9. 2 C Nestle® Toll House® semi-sweet chocolate morsels
  10. 1 C chopped macadamia nuts (yes, you can use any type of nut or no nut at all)
Preheat oven to 375.

Place ingredients 4-7 in a mixing bowl and beat until creamy.  Add eggs, one at a time, beating well into the mixture.  Gradually and slowly (so as not to create a dust storm) beat in ingredients 1-3.  Pour in chocolate chips and nuts and stir.

(I like to refrigerate the dough for at least 5 minutes – the colder dough rolled into a ball tends to create thicker cookies).

Spoon about a tablespoon of dough and roll into a ball.  Place on an ungreased cookie sheet and bake 9-11 minutes or until golden brown (mine take 14 minutes since they are cool from the ‘frig and are in a ball). 

I miss the cookies, Empire, but you still make the best challah in town.

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