Thursday, February 10, 2011
1 cup Semi-Sweet Chocolate chips
2 cups bittersweet chocolate chips (Ghiradelli or Hershey's Dark)
1 cup roasted, chopped macadamia nuts (or you choose nuts)
2 2/3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon sea salt
1 cup (2 sticks) butter, softened
1 cup packed brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
PREHEAT oven to 350° F.
MELT the 2 cups bittersweet chocolate in small, heavy-duty saucepan over low heat; stir until smooth. Remove from heat. Let cool to room temperature.
(I use a metal bowl over a pan of simmering water)
COMBINE flour, baking soda and salt in medium bowl. Beat butter, brown sugar, granulated sugar and vanilla extract in large mixer bowl. Add eggs, one at a time, beating well after each addition. Beat in melted chocolate. Gradually beat in flour mixture. Stir in the cup of semi-sweet chips and the roasted nuts. Drop by rounded tablespoon onto ungreased baking sheets. ( I always use a #30 or #40 ice cream scoop to dip and deposit cookies)
BAKE for 8 to 9 minutes ( turning tray 1/2 way thru baking) or until cookies are puffed. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Posted by Chuck and Rick at 11:40 AM