Macadamia Milk Chocolate Chips |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 36 |
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Nice change of pace from the old semi sweet/walnut combination. If you combine the chips with the nuts while still slightly warm they will break down and make a chocolate cookie. Ingredients:
2 cups macadamia nuts (320 grams) |
1 cup all-purpose flour, plus |
2 tablespoons all-purpose flour (160 grams) |
1 teaspoon baking soda |
1/4 teaspoon salt |
1/2 cup granulated sugar (100 grams) |
1/4 cup light-brown sugar, firmly packed (54 grams) |
8 tablespoons unsalted butter (113 grams) |
1 large egg |
1 teaspoon pure vanilla extract |
1 cup milk chocolate chips (170 grams) |
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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