Chocolate Chip Cookies (Emeril Lagasse) |
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Prep Time: 55 Minutes Cook Time: 15 Minutes |
Ready In: 70 Minutes Servings: 2 |
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Ingredients:
1/2 cup softened butter |
1/2 cup sugar |
5 tablespoons brown sugar |
1/4 teaspoon vanilla extract |
1 egg |
3/4 cup flour |
1/8 teaspoon baking soda |
1 pinch salt |
8 ounces semisweet chocolate, cut into small pieces |
8 ounces toasted macadamia nuts, chopped |
1 scoop vanilla ice cream |
1/4 cup chocolate sauce |
powdered sugar and cocoa powder |
Directions:
1. Preheat oven to 325 degrees. Place the butter, and both sugars in a mixer bowl, and cream until well mixed. Add the vanilla extract and egg. Mix well. Sift together the flour, baking soda, and salt. Add small amounts of the flour mixture to the butter mixture, and mix well. Fold in the chocolate pieces and nuts. Refrigerate dough for 1/2 hour. Spoon out 1/2 tablespoon portions on a parchment lined baking sheet, 1 1/2 inches apart. Bake the cookies for 12-15 minutes, or until golden brown. Allow to cool. To make an ice cream sandwich: Use 1 scoop if ice cream between 2 cookies, drizzle with chocolate sauce and sprinkle with the mixture of powdered sugar and cocoa powder.
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