Dessert Cookies: Chocolate Chip Cookies with Macadamia Nuts

By SharonE

This is Wolfgang Puck's version which is my favorite chocolate chip recipe. I love it dark and crispy. It also reminds me of Ivy's version if you put a little espresso powder in it. You can also exchange macadamias for other nuts or heath bar crunchies...yum.

Ingredients

• 1 cup macadamia nuts
• 1 3/4 cup cake flour
• 1/2 tsp. salt
• 6 oz. (1 1/2 sticks) unsalted butter
• 3/4 cup brown sugar
• 1/2 cup white sugar
• 1/2 tsp. baking soda
• 2 tsp. warm water
• 1 egg
• 1 tsp. vanilla
• 1 cup chocolate chips

Preparation

Step 1

Preheat oven to 375 degrees. Toast nuts 12-15 minutes, turning. Cool and chop.

Sift together flour and salt.

In an electric mixer, using the paddle, cream the butter until light and fluffy. On low speed, gradually pour in the brown and white sugars. Turn speed up and beat until well combined.

In a cup or small bowl, dissolve the baking soda in the warm water and pour into mixer. Add the egg and vanilla and mix until blended. With motor off, sprinkle the nuts, chocolate chips and flour. Mix on low until just incorporated.

Chill dough in plastic until firm. Form 3" balls on parhment. Flatten slightly. Bake 11 minutes or until brown on top.