There are some cookies that are good but there are others that are born to greatness. Once you make these chocolate macadamia shortbread cookies, you may never look at a cookie the same way again. The flavors simply melt together and create something that is so delicious, it is beyond words.
Shortbread cookies have always been one of my favorites. They have a buttery taste and they tend to melt in the mouth when they are made properly. I had never thought about adding chocolate and macadamia nuts to them before but now that I tried it, I will never go back to simple cookies again.
1/2 cup unsalted butter, softened
1/3 cup cane sugar (also called sugar in the raw)
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/3 cup macadamia nuts, finely crushed
1/2 cup mini chocolate chips
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Line cookie sheets with silpat baking mats or parchment paper.
Make sure you’ve crushed your macadamia nuts very small. Use a food processor to make it easier.
Mix butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. You can also use a hand mixer. Add vanilla, flour, and salt and mix until combined. Mix in finely crushed nuts and chocolate chips and stir combined.
Scoop 1 tablespoon balls of cookie dough onto prepared baking sheets. These don’t spread much so you can place them closer together than a normal cookie. Press dough balls down slightly with the palm of your hand. Chill cookies on cookie sheets for 15 minutes.
Preheat oven to 350°F. Bake chilled cookies for about 12 minutes, until they start to get golden around the edges. Let cool completely before removing from cookie sheets. Cookies are crumbly and buttery. Store in an airtight container for up to 3 days or freeze for up to 1 month.
(Source: Crazy for Crust)