Just fooling around with chocolate chip cookies again. This time thinking about whether to use pistachios or macadamia nuts and a touch of cardamom. Can you sprinkle sea salt on a cookie? Why not.
No shelled pistachios at the store, and although it’s raining, I’m not shelling a pile of them myself, so macadamia nuts it is.
These cookies use equal amounts of butter and sugar, 1 cup each, and then 2 cups of flour. They did not spread out, but stayed in mounded rounds, which seemed okay for the large chunks of chocolate and the roughly chopped macadamia nuts that maintained much of their roundness. By chopping the chocolate and nuts myself, I could control the final chunkiness of the cookie. I tasted the dough, but not the cookies, because, you know, I just don’t like chocolate that match, and in particular a chocolate chip cookie. Two dozen went to my husband and 1 1/2 to my daughter.
Chocolate Chunk Macadamia Nut Cookies
Preheat oven to 350°; line cookie sheets with parchment paper.
1 cup (2 sticks) butter, at room temperature
3/4 cup brown sugar, packed
1/4 cup granulated sugar
1 large egg
1/2 teaspoon salt
1 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cardamom
12 oz semi-sweet chocolate, in bars to chop or in a bag of chips
2 cups salted macadamia nuts, roughly chopped
Sea salt for topping
- Cream butter and sugars until fluffy. Add egg, salt, and vanilla and beat until combined.
- Whisk together flour, baking soda, and cardamom. Gradually mix in to creamed mixture until well combined.
- Stir in chocolate chunks and chopped nuts until well distributed.
- Drop by tablespoonful or small scoop onto cookie sheets, about 1-2 inches apart.
- Bake in center of oven for 10-12 minutes or until lightly brown. Remove cookie sheet to rack and sprinkle cookies with sea salt while hot. Remove cookies to the cooling rack after a minute, then cool completely before storing.
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