Maui Wowie Cookies

Maui Wowie Cookies
MAKES 60 2-INCH COOKIES
1 cup (2 sticks) unsalted
butter, softened
1 cup granulated sugar
1 cup brown sugar, packed
2
eggs, room temperature
2 tsp vanilla extract
3 cups unsifted flour
1/2 tsp baking soda
1 tsp salt
2 cups chocolate chips (white,
dark
and/or semi-sweet)
11 /2 cups roasted & salted
macadamia nuts,
chopped coarsely
(Mauna Loa Roasted
Macadamia preferred)
pinches kosher or sea salt
SALT AND SWEET ARE NATURAL PARTNERS; in
Preheat oven to 350°F. Using a stand
mixer on medium, Cream butter
and sugars until fluffy. Add eggs, one
at a time and vanilla. Beat until fully
blended. Lower mixer speed and
add flour, baking soda and salt until
dough forms. At lowest speed, stir in
nuts and chocolate.
Allow dough to rest in fridge for
30 minutes. Drop onto parchmentcovered cookie sheets and bake
4 minutes. Remove baking sheet
from oven and sprinkle each
cookie with a pinch of kosher salt.
Return cookies to the oven for
approximately 5 more minutes until
tops are just beginning to brown.
Allow the cookies to cool for 15
minutes.
fact, salt makes sweet things taste sweeter.
These cookies answer the question of how
much chocolate and nuts you can stuff into a
cookie. These aren’t the usual flat and crunchy
Toll House cookies; they bake up taller and
cakier. But it’s the sprinkle of kosher or sea salt
on the top and the saltiness of the macadamia
nuts that make the cookies awesome.
Like any cookies, they taste best right out
of the oven, but you can recapture a little
of that just-baked quality with a short
blast in the microwave. A 10 second shot
is all it takes to warm up these cookies.
All the more reason to err on the side of
caution when you are baking them and
risk under-cooking them. Browning the
bottoms of these cookies adds an unpleasant
burnt note even when only slightly overcooked, and they actually finish after the
are removed, so watch them carefully.
WWW.AURASCOOKBOOK.COM