Zutaten für Chocolate Chip Macadamia Or Pecan Cookies
- Bittersweet Baking Chocolate
- Milk Chocolate Chips
- Unsalted Butter
- Brown Sugar
- Sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- Unsifted Flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- Espresso Powder
- Macadamia Nuts
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Zubereitung von Chocolate Chip Macadamia Or Pecan Cookies
- Melt 1 cup (170g) bittersweet chocolate bar in a double boiler over simmering water.
- Cream together 1 cup (2 sticks) unsalted butter and ¾ cup packed light brown sugar and ¾ cup granulated sugar on medium-high speed until light and fluffy (about 3-5 minutes).
- Reduce mixer speed to low. Beat in 2 large eggs and 1 teaspoon vanilla extract until just combined.
- In a separate bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt, and 1 teaspoon instant espresso powder (optional).
- Gradually add half of the melted chocolate to the wet ingredients, mixing until just combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Add the remaining melted chocolate and mix until incorporated.
- Stir in 2 cups chocolate chips and 1 cup chopped macadamia nuts OR pecans.
- Cover the dough and refrigerate for at least 1 hour (or up to 24 hours).
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Drop rounded tablespoons of dough onto prepared baking sheets, leaving space between cookies.
- Bake for 12-15 minutes, or until edges are golden brown and centers are slightly soft.
- Remove cookies to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
29g
Fat
15g
Carbs
4g
