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Chocolate Macadamia Peanut Butter Chip Cookies

Source of Recipe


Chocolatier, July 2000






List of Ingredients



• 2 cups all-purpose flour
  
• 1 tsp salt
  
• 1 tsp baking soda
  
• 1 cup (2 sticks) unsalted butter, slightly softened
  
• 3/4 cup granulated sugar
  
• 2/3 cup firmly packed light brown sugar
  
• 1 tsp vanilla extract
  
• 3 large eggs
  
• Three 3-ounce bars bittersweet chocolate, cut into 1/4-inch chunks
  
• 1 cup (6 ounces) Reese's peanut butter chips
  
• 1 cup unsalted macadamia nuts, coarsely chopped
  






Instructions



1. Position a rack in the center of the oven and preheat to 350° F. Have ready 2 ungreased baking sheets. In a medium bowl, gently whisk together the flour, salt and baking soda. Set aside.
   
   
2. In the bowl of an electric mixer using the paddle attachment, beat the butter at medium-high speed until creamy, about 1 minute. Gradually add the granulated and light brown sugar and beat until light and fluffy, about 2 minutes. Add the vanilla extract and eggs, one at a time, beating well after each addition and scraping down the sides of the bowl as necessary. At low speed, add the dry ingredients in 3 additions, mixing just until blended. Add the bittersweet chocolate, peanut butter chips and macadamia nuts, and mix just until blended.
   
   
3. Drop the dough by scant 1/4-cup measure onto the baking sheets, spacing them 3 inches apart. Bake for 11 to 13 minutes, until light brown on the edges. Transfer to wire racks and cool completely.
   
   Makes 32 cookies.
   
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   NOTE
   
   If you can only find salted nuts, place them in a sieve and rinse them in running water. Dry the nuts thoroughly with absorbent paper towels.