Ingrédients pour Noah Bedoahs Chocolate Chip Shortbread Cookies
- All Purpose Flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Unsalted Butter
- Granulated Sugar
- Semi Sweet Chocolate Chips
- 1/2 cup chopped macadamia nuts
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Comment préparer Noah Bedoahs Chocolate Chip Shortbread Cookies
- Preheat oven to 275°F (135°C).
- Line two baking sheets with parchment paper or grease lightly.
- In a small bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon salt. Set aside.
- In a medium bowl, cream together 1 cup (2 sticks) unsalted butter and 3/4 cup granulated sugar using an electric mixer on medium speed until light and fluffy (about 1 1/2 minutes).
- Stop the mixer and scrape down the sides of the bowl with a rubber spatula.
- Add the dry ingredients to the wet ingredients on low speed and mix for 10 seconds.
- Increase the mixer speed to medium-high and beat for 2-2 1/2 minutes until fluffy.
- Scrape down the bowl.
- Stir in 1 cup mini chocolate chips and 1/2 cup chopped macadamia nuts using a few turns of the mixer, then finish mixing gently by hand with a wooden spoon.
- Using a tablespoon, measure out generous rounded portions of dough and roll them into balls.
- Place the dough balls about 1 1/2 inches apart on the prepared baking sheets. Gently flatten each ball with the bottom of a glass or your hand.
- Bake for approximately 1 hour, or until the edges are golden brown and the cookies are crunchy.
- To check for doneness, remove one cookie from the oven and cut it in half. There should be no soft dough in the center.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Yields 15-17 cookies.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
43g
Fat
45g
Carbs
7g
