Operating instructions
41
A chocolate chip cookie with a triple chocolate twist.
chocolate chunk
acai ci
Place flour, baking soda, and salt in a mixing bowl.
Reserve.
Place the butter in the Cuisinart
®
mixing bowl. Insert the
flat 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
(25 ml) (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 (180°C) 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.
750 ml 3 cups unbleached,
all-purpose flour
5 ml 1 teaspoons baking soda
2 ml ½ teaspoon salt
250 ml 1 cups unsalted butter, at
room temperature, cut into
½-inch (1.25 cm) slices
250 ml 1 cups light brown sugar,
packed
175 ml ¾ cup granulated sugar
2 large eggs
7 ml 1½ teaspoons pure vanilla
extract
125 ml ½ cup macadamia nuts,
toasted and roughly chopped
115 g 4 ounces semisweet
chocolate, roughly chopped
115 g 4 ounces milk chocolate,
roughly chopped
60 g 2 ounces white chocolate,
roughly chopped
Makes about 48 cookies