Macadamia Milk Chocolate Chips
- Ready In:
- 30mins
- Ingredients:
- 11
- Serves:
-
36
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
- 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.
- Chop in very coarse pieces. I just put them in a plastic bag and gently smack it with a rolling pin.
-
Food Processor Method:
- In a small bowl, sift together the flour, baking soda, and salt, then whisk together to mix evenly.
- In a food processor with the metal blade, process the sugars until very fine.
- Cut the butter into a few pieces and add it with the motor running.
- Process until it is smooth and creamy.
- Add the egg and vanilla extract and process until incorporated, scraping the sides of the bowl.
- Add the flour mixture and pulse in just until incorporated.
- In a large bowl, stir together the chocolate chips and nuts.
- Empty the batter into the bowl and mix together evenly with a large spoon or spatula.
- Electric Mixer Method: Soften the butter.
- Into a small bowl, sift together the flour, baking soda, and salt, then whisk together to mix evenly.
- In a mixing bowl, cream the sugars and butter until light and fluffy.
- Beat in the egg and vanilla extract until well blended.
- On low speed, beat in the flour mixture until incorporated.
- In a large bowl, stir together the chocolate chips and nuts.
- Empty the batter into the bowl and mix together evenly with a large spoon or spatula.
- 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.
- Bake for 8 to 15 minutes (depending on size) or until golden brown and barely soft.
- For even baking, rotate the cookie sheets from top to bottom and front to back halfway through the baking period.
- Allow the cookies to cool for a few minutes on the sheets.
- When the cookies are firm enough to lift, use a pancake turner to transfer them to wire racks to cool completely.
- Store: In an airtight container at room temperature or in the freezer.
- Keeps: One month at room temperature, several months frozen.
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RECIPE SUBMITTED BY
Steve_G
Fort Myers, Florida