KitchenAid KSM90PS Instruction and Recipe Booklet - Page 47

Macadamia Chocolate Chunk Cookies

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ķ౞ĸ MሑAሑCሑAሑDሑ AMሑIሑ AሑCHሑOሑCሑOLᇺAሑTሑ E ሑ CHሑUሑNሑKሑCሑOOሑKሑIEሑS 1 cup firmly packed brown sugar ⁄34 cup sugar 1 cup margarine or butter, softened 2 teaspoons vanilla 2 eggs 21⁄4 cups all-purpose flour, divided ⁄12 cup unsweetened cocoa powder 1 teaspoon baking soda ⁄12 teaspoon salt 1 package (8 oz.) semisweet baking chocolate, cut into small chunks 1 jar (31⁄2 oz.) macadamia nuts, coarsely chopped Place brown sugar, sugar, margarine, vanilla, and eggs in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 2 and mix about 30 seconds. Stop and scrape bowl. Turn to Speed 4 and beat about 1 minute. Stop and scrape bowl. Add 1 cup flour, cocoa powder, baking soda, and salt. Turn to Stir Speed and mix about 30 seconds. Gradually add remaining 11⁄4 cups flour and mix about 30 seconds longer. Turn to Speed 2 and mix about 30 seconds. Turn to Stir Speed and add chocolate chunks and nuts, mixing just until blended. Drop by rounded teaspoonfuls onto greased baking sheets, about 2 inches apart. Bake at 325°F for 12 to 13 minutes, or until edges are set. DO NOT OVERBAKE. Cool on baking sheets about 1 minute. Remove to wire racks and cool completely. Yield: 48 servings (1 cookie per serving). Per serving: About 125 cal, 2 g pro, 16 g carb, 7 g fat, 9 mg chol, 107 mg sod. 45

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a
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b
QQQQQQQQQQQ s QQQQQQQQQQQ
MACADAMIA CHOCOLATE CHUNK COOKIES
45
1
cup firmly packed
brown sugar
3
/
4
cup sugar
1
cup margarine or
butter, softened
2
teaspoons vanilla
2
eggs
2
1
/
4
cups all-purpose flour,
divided
1
/
2
cup unsweetened cocoa
powder
1
teaspoon baking soda
1
/
2
teaspoon salt
1
package (8 oz.) semi-
sweet baking chocolate,
cut into small chunks
1
jar (3
1
/
2
oz.)
macadamia nuts,
coarsely chopped
Place brown sugar, sugar, margarine, vanilla, and
eggs in mixer bowl. Attach bowl and flat beater to
mixer. Turn to Speed 2 and mix about 30 seconds.
Stop and scrape bowl. Turn to Speed 4 and beat
about 1 minute. Stop and scrape bowl.
Add 1 cup flour, cocoa powder, baking soda, and
salt. Turn to Stir Speed and mix about 30 seconds.
Gradually add remaining 1
1
/
4
cups flour and mix
about 30 seconds longer. Turn to Speed 2 and mix
about 30 seconds. Turn to Stir Speed and add
chocolate chunks and nuts, mixing just until
blended.
Drop by rounded teaspoonfuls onto greased baking
sheets, about 2 inches apart. Bake at 325°F for
12 to 13 minutes, or until edges are set. DO NOT
OVERBAKE. Cool on baking sheets about
1 minute. Remove to wire racks and cool
completely.
Yield: 48 servings (1 cookie per serving).
Per serving: About 125 cal, 2 g pro, 16 g carb,
7 g fat, 9 mg chol, 107 mg sod.