Let’s talk chocolate chip cookies for a minute. Yes, there are tons and tons of recipes on the web. And really, who needs another recipe? But, these were extra good — crispy on the edges, soft in the center, and studded with crunchy macadamia nuts and sweet chocolate.
Chocolate Chip Macadamia Nut Cookies (click to print)
makes 3 dozen cookies
adapted from My Gourmet Love Affair
2 cups + 2 tablespoons all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
12 tablespoons unsalted butter, melted and cooled
1 cup packed light brown sugar
1/2 cup granulated sugar
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
1 1/4 cups semisweet (or bittersweet) chocolate chips
1 cup chopped macadamia nuts
Adjust an oven rack to the lower-middle position and heat the oven to 325°F. Line baking sheets with parchment paper.
In a medium bowl, whisk the flour, baking soda, and salt together. Set aside.
In the bowl of a stand mixer, beat the melted butter and sugars together on medium speed until smooth. Beat in the egg, egg yolk, and vanilla until combined. Reduce the speed to low and slowly add the flour mixture, mixing until combined. Add the chocolate chips and chopped macadamia nuts and mix until just incorporated.
Drop dough, 2 tablespoons at a time, onto the prepared pans 2 inches apart. Bake until the edges are set and beginning to brown and the centers are soft and puffy, about 16 minutes. Let the cookies cool on the pans for 10 minutes then serve warm or transfer to a wire rack to cool completely.