Macadamia Milk Chocolate Chips Recipe

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Macadamia Milk Chocolate Chips
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Ingredients
11
Count
Nutrition
156
Calories
Total time
30
Minutes
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Ingredients:

Directions:

  1. Place the nuts on a baking sheet, and put them in a 350°F oven, stirring occasionally, for about 5 minutes or until they begin to have a toasted aroma. DO NOT OVERCOOK! Cool completely.
  2. Chop in very coarse pieces. I just put them in a plastic bag and gently smack it with a rolling pin.
  3. Food Processor Method:.
  4. In a small bowl, sift together the flour, baking soda, and salt, then whisk together to mix evenly.
  5. In a food processor with the metal blade, process the sugars until very fine.
  6. Cut the butter into a few pieces and add it with the motor running.
  7. Process until it is smooth and creamy.
  8. Add the egg and vanilla extract and process until incorporated, scraping the sides of the bowl.
  9. Add the flour mixture and pulse in just until incorporated.
  10. In a large bowl, stir together the chocolate chips and nuts.
  11. Empty the batter into the bowl and mix together evenly with a large spoon or spatula.
  12. Electric Mixer Method: Soften the butter.
  13. Into a small bowl, sift together the flour, baking soda, and salt, then whisk together to mix evenly.
  14. In a mixing bowl, cream the sugars and butter until light and fluffy.
  15. Beat in the egg and vanilla extract until well blended.
  16. On low speed, beat in the flour mixture until incorporated.
  17. In a large bowl, stir together the chocolate chips and nuts.
  18. Empty the batter into the bowl and mix together evenly with a large spoon or spatula.
  19. For Both Methods: I use a small or medium cookie scoop and place them onto parchment covered cookie sheets, about 1-1.5 inches apart.
  20. Bake for 8 to 15 minutes (depending on size) or until golden brown and barely soft.
  21. For even baking, rotate the cookie sheets from top to bottom and front to back halfway through the baking period.
  22. Allow the cookies to cool for a few minutes on the sheets.
  23. When the cookies are firm enough to lift, use a pancake turner to transfer them to wire racks to cool completely.
  24. Store: In an airtight container at room temperature or in the freezer.
  25. Keeps: One month at room temperature, several months frozen.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 155.87 Kcal (653 kJ)
Calories from fat 96.39 Kcal
% Daily Value*
Total Fat 10.71g 16%
Cholesterol 12.19mg 4%
Sodium 63.93mg 3%
Potassium 60.73mg 1%
Total Carbs 14.58g 5%
Sugars 4.71g 19%
Dietary Fiber 1.18g 5%
Protein 2g 4%
Vitamin C 0.1mg 0%
Iron 0.6mg 3%
Calcium 16.4mg 2%
Amount Per 100 g
Calories 507.98 Kcal (2127 kJ)
Calories from fat 314.14 Kcal
% Daily Value*
Total Fat 34.9g 16%
Cholesterol 39.72mg 4%
Sodium 208.35mg 3%
Potassium 197.91mg 1%
Total Carbs 47.51g 5%
Sugars 15.35g 19%
Dietary Fiber 3.84g 5%
Protein 6.51g 4%
Vitamin C 0.3mg 0%
Vitamin A 0.1mg 1%
Iron 1.9mg 3%
Calcium 53.6mg 2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3.8
    Points
  • 4
    PointsPlus

Good Points

  • saturated fat free,
  • good source of fiber

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