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JJ's Macwalcan Chip Cookies

Contributed By: John, CA | See all of John's recipes
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Active Time:  1 Hour
Total Time:  1 Hour 30 Minutes
  24 cookies
I found these to be as good as or better than and cookie from a cookie shop in a mall. The huge amount of macadamia nuts is just outrageous and then mixed with two other nuts, how does it get better!
RECIPE INGREDIENTS
1 cup butter (2 cubes-cold)
1/2 cup granulated white sugar
1 1/2 cups packed light brown sugar
2 eggs
3 teaspoons Pure Vanilla extract
2 1/2 cups all-purpose white flour
1 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
6 ounces or 1 cup semisweet chocolate chips (Ghirardelli)
1 cup macadamia halves cut into half (cup when chopped)
1/2 cup macadamia halves cut down into 1/8's (1/2 cup when chopped into eighths)
1 cup walnuts cut in quarters (1 cup when chopped)
1 cup pecans cut in thirds (cutting the pecan half into thirds, (1 cup is chopped thirds)
2 large plastic mixing bowls, or glass
DIRECTIONS
Preheat over 350F. Oven rack place in upper third of oven.


Melt two cold cubes butter in microwave dish about 40 seconds (based on 1100 watt microwave). Cubes should just beginning to melt (softened). Cube should just barely feel warm in the center if you test with your finger (clean finger).


You may have to stir and mash un-melted butter to make the consistence even.


Add Vanilla to the butter, stir well.


In one of bowls that contains the sugars, eggs, add the vanilla/butter mixture and stir well.


In the second bowl, spread out the flour and sprinkle the baking powder, baking soda, and salt around on the flour. This helps distribute the ingredients evenly. Use a whisk and mix for a minute, shaking the bowl while stirring to make sure it is all mixed well.


Pour the flour mix into the bowl with the butter/egg mix.


Stir well. Now add the nuts. I like using the bamboo spoon by Wheny Chen, it is so strong and can mix this mixture well.


Weird part of recipe-- Place bowl in microwave and heat 12 seconds, stir and microwave another 12 seconds. Stir well. There should be a slight sheen to the mix. So very slightly warm.


Pour in chocolate chips, if the mix is too hot the chips will melt (bad). If just right, chips will get a little shine (perfect). We want the mix slightly warm so the mixture will melt down as explained below.


I use non-stick cookie sheets and use canola oil spray, (lightly and spread around with paper towel). It made a huge difference to remove the cookies.


Wet your fingers put about 1 1/2 tablespoons about 2 inches apart, or about 9 globs on a 12 x 16 cookie sheet.


Once the glob is on the sheet, with wet finger tips pat the glob down, we don't want it tall or rounded.


Cook time is 6 1/2 - 7 1/2 minutes. Once I see the outer edges getting a little brown, out comes the sheet and in goes another.


Wait about a minute and carefully remove cookies to cooling racks.


I found each sheet cooks slightly different, so when the edge is browning, take them out. The sugar will keep cooking, it works, don't over cook the cookies.


The finished product will be soft in the middle and a slight crunch around the edges. The secret to get these cookies to melt down is to get the dough warm without melting the chocolate chips.


This mixture of all the nuts, sugars etc. produces cookies that are absolutely, entirely, sinfully delicious, a fantastic texture and crunch, enjoy JJ.


Step by step pics are available at:


http://www.grouprecipes.com/30319/macwalcan-chip-cookies.html


Date Added: 03/23/2010
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