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Title: Jonathan's Nutty Chocolate Chip Cookies
Categories: Cookie
Yield: 44 Servings
| 1 3/4 | c | Unsifted flour |
| 1 | ts | Baking soda |
| 1/2 | c | Unsalted butter |
| 1/2 | c | Sugar |
| 1/2 | c | Dark brown sugar, firmly |
| Packed | ||
| 1 | lg | Egg |
| 1 | ts | Vanilla |
| 1/2 | c | Walnuts, chopped |
| 1/2 | c | Natural almonds, chopped |
| 1/2 | c | Chocolate chips |
| 1/4 | c | Macadamia nuts, chopped |
"A cake decorator and first-time reader of our magazine, Martin Polanco of San Leandro, Ca., shares this recipe, with a note that this is "a little something that I make for my family to remind them that I love them."
1. On a sheet of waxed paper, sift together the four and bakin gsoda.
2. In large bowl, with electric mixer on medium speed, beat butter and sugars until fluffy. Beat in egg and vanilla until well mixed.
3. Reduce mixer speed to low; gradually beat in the flour mixture, scrapind sides of bowl occasionally, until well combined. With rubber spatula, fold in walnuts, almonds, chocolate chips and macadamia nuts. Cover and refrigerate dough 1 hour.
3. Heat oven to 350F. Grease two large baking sheets. Drop level tablespoonfuls of dough onto greased baking sheet, about 1 inch apart.
5. Bake cookies 10 to 12 minutes or until firm and golden. Cool cookies completely on wire racks and store in an airtight container.
Per cookie: 1g pro., 5g fat, 11g carb., .6g fiber, 23mg sod., 11mg chol., 94 cal.
"Family Favorites" Country Living's Country Cooking Spring/Summer 1996
Shared by Carolyn Shaw 4/96. By "Carey W. Starzinger" previous next