Macwalcan Chip Cookies Recipe

How to make it

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• 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.