Recipe

Macwalcan Chip Cookies Recipe

Add Step-by-Step Photos	Thegoldminer / All my dishes 1 year, 12 months ago This is the cookie that goes all the way, full of macadamia nuts, walnuts, pecans and chocolate chips. I wanted a cookie with great taste, low profile and flavors bursting in every bit and remained soft. Took 6 batches to figure it out. Hope you all enjoy. ... More Prep:30m Cook:7m Servings:6	Thegoldmine
	all american cookie

Ingredients

Measuring brown sug

Melted sugars

Melted

Loose mixture

Whole walnut

Half walnut

Quartered walnut

Half mac cut in half

Pecan in thirds

The nuts

walnuts

Pecans

Macadamia nuts

Nuts mixed

Slightly heated

Chips in

A glob

Full sheet of globs

Glob

Cooked

Cooling rack 1

Colling rack 2

Pile close up

The pile

All those nuts

Pic 1

Pic 2

Pic 3

Pic 4

Pic 5

Last pic

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Fans

zena824

organicmam

juels

linebb956

morninlite

Ingredients

• 1 cup Butter (2 cubes)

• 1/2 cup Granulated sugar

• 1 1/2 cups Packed brown sugar

• 2 Eggs

• 3 teaspoons Vanilla extract

• 2 1/2 cups All-purpose flour

• 1 teaspoon Salt

• 1/4 teaspoon Baking powder

• 1/4 teaspoon Baking soda

• 6 ounces Semisweet chocolate chips (1 cup) Ghirardelli

• 1 cup macadamia halves cut in half (the cup is when chopped)

• 1/2 cup halves cut in half, cut in half (1/8ths)

• 1 cup walnuts cut in quarters (the cup is when chopped)

• 1 cup pecans cut in thirds (the cup is when chopped)

• 2 large plastic mixing bowls or at least one

Directions

I made these 6 times to get the correct method so the cookies would cook without the dough rising and getting the mixture to lay somewhat flat with the nuts and chips showing up like mountains.

Here is how to make your cookies look like the pics. First preheat the oven to 350 degrees F. Oven rack should be in the upper third of the oven, not the middle.

Melt two cubes of butter in a microwave 40 seconds (my microwave is 1000 watts). The cubes should almost be melted; we don’t want the butter hot! If you put your finger in the melted butter it should just barely feel warm. You may have to stir it and mash the un-melted butter to get it fully melted.

Add the vanilla extract to the melted butter, stir well. Pour the melted butter in a large plastic bowl with the sugars, eggs, stir well.

I put the flour in another large bowl and spread out the flour in the bottom of bowl. Now sprinkle the baking powder, baking soda, and salt over the flour. This gives a good distribution. Using a wire whisk, stir for about a minute, shaking the mixture while stirring to get everything mixed well.

Now pour (dump) the flour mixture into the butter/sugar mix. Stir well. I use the best spoon, the bamboo spoon by Joyce Chen available at Ace Hardware stores. I love this spoon, it takes a beating.

Once it is well stirred, add all the nuts. This is were the bamboo spoon is so strong it can mix all this without breaking. Here is where it gets more interesting: put the bowl into the microwave and heat 12 seconds, stir and microwave another 12 seconds. Stir it up well. There should be a slight sheen to the mix, see pic. Again, it should be just barely, I mean barely warm to the touch.

Now pour in the chocolate chips. If the mix is hot, the chips will melt (bad). If it is just right, the chips will get a little shine to the chip (perfect). Ok the point to having the mix slightly war is once the sheet of dough is placed in the oven, the mixture will melt down as required.

Spray a small amount of canola oil (any spray oil) on your cookie sheet even if it is a nonstick, it makes a huge difference in getting your cookies off the sheet when cooked. Spray a small amount and using your hand; literally rub the oil all over the sheet surface, a very, very thin film.

Wet you fingers and pull up about 1 1/2 tablespoons (see pic) and place each glob about 2 inches apart. Using a 12 x 16 sheet I could only get 9 globs per sheet. Once you put the glob on the sheet, make sure the glob is not tall or rounded. Keeping my finger tips wet, it is easy to press the mix down, see pic.

Cook time ranges from 6.5 to 7.5 minutes. Once I see the outer edges getting a little brown, out comes the sheet and another goes in, reset the timer. Now carefully using a metal spatula, lift off the cooked cookies and place on a cooling rack. I had to hold the back side of cookie with the fingers of my left hand when sliding the spatula under the hot cookie to keep it in one piece. This is where that small film of oil makes a huge difference.

I found each sheet cooked slightly different as to how the glob was placed on the sheet. At 6.5 minutes I slightly opened the oven door checking to see if the edges where turning light brown. As barb101 said, even if doesn’t look cooked, the sugars keep cooking even when removed from the oven, just believe it works, so don’t over cook the cookies.

The finished product should be soft in the middle and crunchy around the edges.

For those who are chocolate chips fans, add 1 to 2 extra cups of chocolate chips (see my triple macwalcan chip recipe). I found the Ghirardelli brand of 60% cocoa to be excellent for these cookies. They are about three times larger than other chips.

Although I have the Zyliss 100mm food chopper, I hand cut all the nuts using my Wusthof 6” sandwich knife (see slicing tomatoes). It is a fantastic knife. Hand cutting gives uniform nut pieces. I cut one cup of macs into eights to get more pieces into each bite.

I bet you could use the half pieces of mac, cut pecans in half and walnuts in half and they would still turn out great. Again the secret to make these cookies melt down is to get the dough warm but not melting the chocolate chips. With all the macadamia pieces these cookies are absolutely, entirely, sinfully delicious. They have a fantastic texture and crunch!

Thanks barb101 for giving me a wonderful starting point to finally get the cookie I love and received overwhelming kudos from others.

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Comments

organicmama 1 year, 12 months ago said:
Looks wonderful! I was hoping for 34 pictures though. :)

thegoldminer 1 year, 12 months ago said:
Sorry to disappoint you :-(

liezel 1 year, 12 months ago said:
Wow!! You just know how to make me drool!!!

tcvillegas 1 year, 12 months ago said:
Wonderful, wonderful, wonderful!!!

invisiblechef 1 year, 12 months ago said:
Great picures, delicious looking cookies!

thegoldminer 1 year, 12 months ago said:
And they taste even better. JJ

pleclare 1 year, 12 months ago said:
These look great. Thanks for the post...............

zena824 1 year, 12 months ago said:
Great cookies JJ.....great looking pictures...

zena824 1 year, 12 months ago said:
Cant believe someone gave these cookies a 1 rating...

linebb956 1 year, 12 months ago said:
These are great.. I love the way you show how to make... Sorry for the low ball... someone is having a spell tonight!

morninlite 1 year, 5 months ago said:
These look yummy! Into my cookie file they go!

juels 1 year ago said:
Wow, and I mean, wow!!! Now this is some serious cookie making! Bookmarked this recipe, love everything about it! Thanks for the step-by-step!

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