Milk Chocolate Macadamia Nut Cookies
Milk chocolate macadamia nut cookies, combining buttery nuts with silky smooth milk chocolate, with some nuts finely ground to add depth of flavor.
Ingredients
all-purpose flour
2¼ cup
baking soda
1 tsp
salt
½ tsp
salted macadamia nuts (divided, ¾ cup coarsely chopped, ½ cup finely ground)
1¼ cup
unsalted butter
1 cup (2 sticks)
light brown sugar (packed)
1 cup
granulated sugar
½ cup
large eggs
2
vanilla extract
1 tbsp
Swiss milk chocolate (cut into ⅓-inch pieces)
6 oz
bittersweet chocolate (cut into ⅓-inch pieces)
6 oz
Instructions
1
Preheat and Prepare
Position a rack in the upper third of the oven and preheat to 350°F (about 175°C). Spray two baking sheets with nonstick cooking spray.
2
Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
3
Prepare the Nuts
Coarsely chop ¾ cup of the macadamia nuts and set aside. Combine the remaining ½ cup macadamia nuts with 2 tablespoons of the flour mixture in a food processor and process until finely ground, about 30 seconds. Stir the ground nut mixture into the remaining flour mixture until well combined. Set aside.
4
Cream the Butter and Sugars
Using an electric mixer fitted with the paddle attachment, beat the butter with the brown sugar and granulated sugar on medium speed until well blended. Add the eggs one at a time, beating well after each addition. Scrape down the bowl, then beat in the vanilla. Add the dry ingredients on low speed. Stir in the milk chocolate, bittersweet chocolate, and chopped macadamia nuts with a wooden spoon. Cover the bowl and let the dough rest for 10 minutes. (The dough can be wrapped and refrigerated for up to 3 days, or frozen for up to 1 month.)
5
Bake
Scoop the dough into balls using a 2-tablespoon measure and place them on the baking sheets at least 2 inches apart. Bake one sheet at a time for 11 to 13 minutes, until the edges are golden. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
