Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup macadamia nuts, chopped
- 1 cup semisweet chocolate chips
Special equipment needed:
- Electric mixer
- Baking sheets
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. In a medium bowl, whisk together the flour, baking soda, and salt.
3. In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
4. Beat in the eggs one at a time, then stir in the vanilla extract.
5. Gradually mix in the flour mixture until just combined.
6. Stir in the macadamia nuts and chocolate chips.
7. Drop spoonfuls of dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are golden brown.
9. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 10-12 minutes per batch
Temperature:
375°F (190°C)
Serving size:
Makes about 24 cookies
Nutritional information:
Per serving (1 cookie):
- Calories: 250
- Fat: 13g
- Carbohydrates: 32g
- Protein: 3g
- Sodium: 160mg
- Sugar: 22g
Substitutions for ingredients:
- Macadamia nuts can be substituted with other nuts, such as almonds or pecans.
- Semisweet chocolate chips can be substituted with milk chocolate chips or dark chocolate chips.
Variations:
- Add 1/2 cup shredded coconut to the dough for a tropical twist.
- Substitute the chocolate chips with white chocolate chips for a different flavor.
- Add 1 tsp cinnamon to the dough for a spiced flavor.
Tips and tricks:
- Make sure the butter is softened to room temperature before creaming it with the sugar.
- Don't overmix the dough, as this can make the cookies tough.
- Chill the dough for 30 minutes before baking to prevent the cookies from spreading too much.
- Store the cookies in an airtight container at room temperature for up to 5 days.
Storage instructions:
Store the cookies in an airtight container at room temperature for up to 5 days.
Reheating instructions:
Reheat the cookies in the microwave for 10-15 seconds, or in a preheated oven at 350°F (180°C) for 5 minutes.
Presentation ideas:
Arrange the cookies on a platter and dust with powdered sugar.
Garnishes:
Sprinkle chopped macadamia nuts on top of the cookies for a decorative touch.
Pairings:
Serve the cookies with a glass of cold milk or a cup of hot tea.
Suggested side dishes:
These cookies are perfect on their own, but can also be served with a scoop of vanilla ice cream.
Troubleshooting advice:
- If the cookies are too flat, try chilling the dough before baking.
- If the cookies are too dry, try reducing the baking time by a minute or two.
- If the cookies are too soft, try increasing the baking time by a minute or two.
Food safety advice:
Make sure to use fresh ingredients and wash your hands and utensils thoroughly before preparing the dough.
Food history:
The first chocolate chip cookie was invented in 1938 by Ruth Wakefield, who ran the Toll House Inn in Massachusetts. She added chopped chocolate to her cookie dough, and the rest is history.
Flavor profiles:
These cookies are sweet and nutty, with a rich chocolate flavor.
Serving suggestions:
Serve these cookies as a dessert or snack, or bring them to a party or potluck.
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