I was on my own at the age of sixteen, so I worked part-time all throughout high school. During the summer, I worked at the local motor speedway, directing traffic. For a while, I drove to CVS after school several days a week, to work until 9pm, as a cashier. At one time, I also worked at D’Angelo’s Sandwich Shop taking orders and constructing sandwiches. It’s demanding work, dealing with the public in a restaurant atmosphere. People know what they want and aren’t afraid to let you have it if you screw it up. On those days when the drive-thru headphones became overwhelming, I’d take a deep breath and remember those Macadamia Nut cookies that I would be taking home to Thomas when my shift was over.
I don’t know why I never tried reconstructing these cookies until now, but I am glad I chose today to do so.
I know the name is a mouthful, Chocolate Macadamia Nut Vanilla Chip Cookies, but your mouth will thank you after you’ve tried just one. I found myself tasting testing a second and a third
and a fourth. They are scrumptious and reminiscent of those long ago cookies that I found myself longing for after a long day’s work.
This recipe starts like many other cookies…with flour and cocoa. The dry ingredients go in one bowl and the wet in another. The importance of this is to get the leavener all throughout the flour before it hits liquid. Once the leavener, whether it’s baking soda or baking powder touch the wet ingredients, it starts to activate.
- 1 3/4 cup flour
- 1/4 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 3/4 cup butter, softened
- 1 1/2 tsp vanilla extract
- 1 egg
- 1/2 cup vanilla or milk chocolate chips
- 1/2 cup chopped macadamia nuts
Preheat oven to 350F. Whisk together flour, cocoa, baking soda and salt in a bowl. Using a hand-held electric mixer, cream the butter until fluffy. Add both sugars and mix for a minute. Add the egg and the vanilla and mix until well blended. Add the dry ingredients to the bowl a half cup at a time until fully incorporated. Fold in the chips and the nuts.
Drop by rounded spoonfuls onto cookie sheet. Bake for 8-10 minutes. Let the cookies cool on the pan for a minute and then transfer to a wire rack and enjoy :)