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Prep Time: 30 Minutes Cook Time: 17 Minutes |
Ready In: 47 Minutes Servings: 4 |
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In 'The Greyston Bakery Cookbook' Ingredients:
1 1/4 cups unbleached all-purpose flour |
1 cup ground brazil nuts or 1 cup macadamia nuts |
1 teaspoon baking powder |
1/2 teaspoon salt |
1/2 cup unsalted butter, softened to room temperature (1 stick) |
1 cup packed brown sugar |
1/2 cup sugar |
1 1/2 teaspoons pure vanilla extract |
3 eggs |
2 cups semi-sweet chocolate chips |
Directions:
1. Position a rack in the center of the oven; preheat to 375°.
2. Lightly grease several baking sheets or line them with parchment paper.
3. In a small bowl, whisk together the flour, ground nuts, baking powder, and salt.
4. In the bowl of an electric mixer set on medium speed, cream the butter, brown sugar, sugar, and vanilla until light and fluffy.
5. Decrease mixer speed to low; add the eggs, one at a time, beating well and scraping the sides of the bowl after each addition.
6. Gradually beat in the flour mixture.
7. Stir in the chocolate.
8. Refrigerate the dough for 10 minutes.
9. Drop the dough by rounded tablespoonfuls onto the prepared baking sheets.
10. Bake for 12 minutes, or until the cookies are golden brown.
11. Cool the cookies on the baking sheets on wire racks for at least 5 minutes before transferring the cookies to the racks to cool completely.
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