Recipe Booklet

37
A chocolate chip cookie with a triple chocolate twist.
chocolate chunk
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Place fl our, baking soda, and salt in a mixing bowl.
Reserve.
Place the butter in the Cuisinart
™
mixing bowl. Insert the
fl at mixing paddle. Turn to speed 2 for about 10
seconds and then increase to speed 4 for an additional
10 to cream the butter. Scrape the bowl and paddle.
Turn to speed 2 and add both sugars, increasing speed
to 4 for about 15 to 20 seconds. Scrape the bowl and
paddle. Add eggs one at a time with the stand mixer
running on speed 2, increasing to speed 4 for 15
seconds for to incorporate each egg. Add vanilla.
Scrape bowl and paddle. Turn to speed 1; add the dry
ingredients in 2 additions. After the last addition,
increase to speed 3 until just fully incorporated. With the
stand mixer running on speed 2, add the macadamia
nuts and all chocolate chunks. Mix for about 20 seconds
until all of the ingredients are completely incorporated.
Drop well rounded spoonfuls, about 1
1
⁄
2
tablespoons
(you may use a #40 ice cream scoop), onto a tray lined
with plastic wrap. Cover with plastic wrap or waxed
paper and refrigerate for at least 2 hours.
Preheat oven to 350°F 15 to 20 minutes before baking.
Line baking sheets with parchment paper. Bake for 13 to
16 minutes or until cookies are crackled in appearance
and edges are lightly browned. Cool on cookie sheet for
2 to 3 minutes, then transfer to a wire rack to cool
completely. Store in an airtight container.
4
1
⁄
2
cups unbleached, all-purpose fl our
1
1
⁄
2
teaspoons baking soda
¾ teaspoon salt
1
1
⁄
2
cups unsalted butter, at room
temperature, cut into ½-inch slices
1
1
⁄
2
cups light brown sugar, packed
1 cup plus 1 tablespoon granulated
sugar
3 large eggs
2 teaspoons pure vanilla extract
¾ cup macadamia nuts, toasted and
roughly chopped
6 ounces semisweet chocolate,
roughly chopped
6 ounces milk chocolate, roughly
chopped
3 ounces white chocolate, roughly
chopped
Makes about 80 cookies