Today, I will be in the kitchen catching up on all the monthly duties such as cleaning out cabinets and the refrigerator, taking a real account of everything available. I do a pretty good job at keeping things moving in and out weekly, but sometimes there is that item that get pushed to the way back corner of a shelf that you forgot about. Plus, I will be restocking my kitchen with stocks, croutons, any sauces that we seem to be low on, etc. Needless to say, I have a lot of busy work ahead of me today, so I am sharing another cookie recipe that I sent in my holiday gift basket this year.
Before I get into this recipe, I must say a big thank you to Miss Tasty from The Tasty Fork who has passed on the Liebster Award to me. Anyone who is given the award can, in turn, pass it on to 5 of their favorite new bloggers – any blog that has less than 200 followers. A big thanks to Miss Tasty again for choosing my little blog :)
Now I get to pass it on to a few of my favorite blogs. I’ve chosen:
Go and check out their great blogs!
Now, onto my recipe for Triple Chocolate Macadamia Nut Cookies. My husband’s family really enjoyed this one and I will definitely include in future baskets. If you are looking for a sweet idea to share for Valentine’s Day, this one would be a winner.
Triple Chocolate Macadamia Nut Cookies
Time: 45 minutes, plus at least 24 hours’ chilling
17 ounces all purpose flour (I weighed my flour)
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
2 1/2 sticks (1 1/4 cups) unsalted butter
1 1/4 cups light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
1 bag (12oz) white chocolate chips
1/2 bag semisweet chocolate chips
1/2 bag milk chocolate chips
4 oz unsalted macadamia nuts, crushed a little
Salt to sprinkle.
1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces and macadamia nuts in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
4. Scoop 12 mounds of dough onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with salt and bake until golden brown but still soft, 15 to 18 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day.
Yield: 3 dozen 2 1/2-inch cookies.