Today, on this next-to-last day of the 12 Days of Book Blogmas we’re asked to share a recipe. And while I don’t have any specific to this particular holiday there is a certain cookie recipe that I love, love, love. Of course I haven’t baked them in ages because they are guaranteed to add 5 lbs to me and to anyone I’ve baked them for.
If you haven’t heard of this awesome holiday event, be sure to check out Parajunkee’s blog post for more details. And for just a quick peek at the schedule for the next 12 days, here’s the amazing graphic she designed.
The Perfect Recipe
I am not a cook or a baker. But I am pretty good at following recipes. And I used to bake much more frequently than I do now because I loved to collect kitchen gadgets and cookbooks even though I’d use them all only once or twice a year.
My favorite recipe was a slight modification of a Martha Stewart one. It was for her chocolate chip cookies. (I think this is the recipe I used to follow.)
2 3/4 cups all-purpose flour
1 1/4 teaspoons salt
1 teaspoon baking powder
1 teaspoon baking soda
2 1/2 sticks unsalted butter, softened
1 1/4 cups packed dark-brown sugar
3/4 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
1 1/2 cups semisweet chocolate chips 1 1/2 cups white chocolate chips
1 cup unsalted and unroasted macadamia nuts – halved or lightly crushed
- Sift together flour, salt, baking powder, and baking soda.
- Preheat oven to 350 degrees. Beat butter and sugars with a mixer on medium-high speed until pale and fluffy, about 4 minutes. Beat in eggs 1 at a time. Add vanilla. Reduce speed to low. Add flour mixture; beat until combined. Mix in chocolate chips and nuts.
- Using a 2 1/4-inch ice cream scoop (about 3 tablespoons), drop dough onto parchment-lined baking sheets, spacing about 2 inches apart. Bake until golden around edges but soft in the middle, about 15 minutes. Let cool for 5 minutes. Transfer cookies to a wire rack, and let cool completely.
- NOTE: Dough can be refrigerated for up to 5 days. Cookies can be stored at room temperature for up to 3 days.
It’s a super simple recipe. What makes it great is all the butter that Martha uses. They’re best either at room temperature after cooling or refrigerated.
The cookies are perfectly yummy with the semisweet chocolate chips. I typically make batches of both. I also typically use the large semisweet chocolate chips vs. the small ones – either work just fine. But when the white chocolate and macadamia nuts mix together it creates this caramel-candy-buttery-nutty yumminess when the chips melt and get a little golden brown on the bottom of the cookie. I also prefer to leave them in just a little bit longer to be a bit crunchier around the edges.
These are not your typical mushy soft-centered cookies that taste like uncooked cookie dough. They are slightly soft with a crispy outside and the all-butter taste of them is to die for.
But be warned! You may want to eat more than one or two. But they are the kind of cookie that will make you quite ill if you eat more than three. They are that rich.