In my binders and cookbooks and files, I think I have at least 15 different chocolate chip cookie recipes. And that is for plain-Jane, regular chocolate chip cookies. Of those 15, I’ve narrowed it down to just one go-to recipe that I make consistently, and always love the result. But today I was feeling a bit antsy, and felt like trying yet another new (to me) one, which I’ve had clipped from an old issue of Martha Stewart Living. I tweaked the recipe a little bit, based on what I had on hand, and the fact that I’m not the biggest fan of walnuts in cookies – macadamia nuts sounded soooo much better when I spied them in the freezer. And now I should say, this recipe is has a lot of similarities to my other favorite Chocolate Chip Cookie recipe, but the slight differences in amounts of sugar and type of flour changes the result in a way that I’m more partial to. I like the caramelized sugar crunch on the edges of the cookie, with a remarkably tender, chewy interior. And goodness gracious, those macadamia nuts make just about everything better!
Triple Chocolate Chip Macadamia Nut Cookies
adapted from Martha Stewart Living
2 cups plus 2 tablespoons all-purpose flour
1/2 teaspoon kosher salt
1/2 teaspoon baking soda
1 cup (2 sticks) unsalted butter
1 cup plus 2 tablespoons firmly packed brown sugar
1/2 cup granulated sugar
1 large egg
1 large egg yolk
1 tablespoon vanilla extract
1/2 cup milk chocolate chips
1/2 cup white chocolate chips
1/2 cup bittersweet or semisweet chocolate chips
1 cup chopped macadamia nuts
Coarse Sea Salt
1. In a bowl, whisk together flour, slat, and baking soda; set aside. In a medium saucepan over medium heat, melt butter. Turn off heat and add both sugars; whisk until combined. Transfer mixture to a medium bowl, and let cool to room temperature.
2. Whisk egg, egg yolk, and vanilla into butter mixture. Fold in flour mixture until just combined. Fold in chips and nuts. Cover bowl with plastic wrap; refrigerate until firm, about 30 minutes.
3. Preheat oven to 325 degrees. Using an ice cream or 1/4 cup cookie scoop, place golf-ball-size mounds of dough 3 inches apart on baking sheets. Sprinkle a small amount of sea salt on top of each mound of dough. Bake until cookies are lightly golden brown and the tops no longer look wet, 12-15 minutes. Allow cookies to cool on baking sheet for 5 minutes; transfer to a wire rack until completely cooled. Store in an airtight container.