This morning’s cookies came from a book called Cookies by the Dozen, by Dolores Kostelni. I keep my copy shelved over the Hampton Branch library, where the library staff takes care of it when it’s not at my house. They’re very good about that.
Last year I made Cooking by the Dozen’s Mississippi Mud Bars. They were terrific and come to think of it, I need to make them again. But this morning, I had my heart set on the Macadamia Nut Chocolate Chip Ecstasies recommended to me by my friend in L.A. (we’ll call her “Ms. Chevious”) who also owns a copy of the book.
The cookies were excellent! But I admit, I did make one itsy bitsy change. I didn’t have any macadamia nuts lying around so I used something else that started with an “M” — Mini Chocolate Oreos. The resulting cookies were very high, dense, chunky and moist. All in all, these were great! I really loved the texture and look forward to stuffing them with other types of chunks.
Macadamia Nut Chocolate Chip Cookies
from Cookies by the Dozen
3/4 c. + 1 teaspoon flour
1/4 tsp. baking soda
1/8 teaspoon salt
4 tablespoons + 2 teaspoons butter, softened (I used salted)
1/4 c. brown sugar
2 tablespoons sugar
1 egg yolk
1/2 tsp. vanilla
1/2 tsp. water
1/2 c. + 1 tablespoon chocolate chips
1/3 c. chopped macadamias (or mini Oreos)
Preheat oven to 400 degrees F. Stir together flour, soda and salt
Cream butter, sugars, egg yolk, vanilla and water. Stir in dry
ingredients. Add chips and nuts. Drop by rounded tablespoons onto lined cookie sheet. Bake 5 minutes. Turn pan and bake another 3-5 minutes for a total of 8-10 minutes.
Recipe is supposed to yield 12. Mine yielded 8. Mine also took only 8 minutes to cook.