I have a very picky palate when it comes to sweets. I would never say no to a dessert in front of me, but cookies and cakes and pies are usually last on my list of cravings. That being said, I would challenge anyone with my weird savory-centric taste-buds to bake any of these items and resist the urge to taste the dough or the finished product. Needless to say, I tasted…and tasted some more…and nearly ate my weight in both dough and hot-from-the-oven cookies. I immediately banished the cookies from my apartment as offerings to friends and coworkers.
But – but – a cookie that can cause me to lose all self control is worth noting! This specific recipe is a copy cat of the Pepperidge Farm Sausalito style cookie. I jazzed it up with coarse sea salt and it morphed into a balanced salty sweet dessert. Special thanks to Cookies and Cups, whose recipe I adapted below. Happy baking!
Ingredients:
1 cup butter, softened or room temperature
1 cup of granulated sugar
1/4 cup of packed brown sugar
2 3/4 cups of flour
2 eggs
2 tsp vanilla
1 tsp baking soda
1 tsp sea salt, additional flakes for garnish
2 cups of semisweet chocolate chunks
1 cup coarsely chopped salted macadamia nuts
Directions:
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
Meanwhile, use an electric whisk or hand whisk to thoroughly beat the butter and both sugars until fully combined and fluffy, about two minutes. Add in eggs and vanilla and beat once more for a minute.
In a separate bowl, combine the flour, salt, and baking soda and mix until incorporated. One cup at a time, fold in your dry mix of flour into the wet mix of butter and eggs until you’ve got a good consistency for cookie dough. Don’t over-mix.
Finally, add in the macadamia nuts and chocolate and mix until just combined. Use a spoon or a cookie scoop to line the baking sheet with dough balls, sprinkle a few grains of sea salt on top of each ball, and bake the batch for about ten minutes.
I took mine out just before they’d finished so they would stay soft.
Cool the cookies on a wire rack and enjoy!
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Salted Macadamia and Chocolate Chip Cookies
Print RecipeIngredients
- 1 cup butter, softened or room temperature
- 1 cup of granulated sugar
- 1/4 cup of packed brown sugar
- 2 3/4 cups of flour
- 2 eggs
- 2 tsp vanilla
- 1 tsp baking soda
- 1 tsp sea salt, additional flakes for garnish
- 2 cups of semisweet chocolate chunks
- 1 cup coarsely chopped salted macadamia nuts
Instructions
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
Meanwhile, use an electric whisk or hand whisk to thoroughly beat the butter and both sugars until fully combined and fluffy, about two minutes.
Add in eggs and vanilla and beat once more for a minute.
In a separate bowl, combine the flour, salt, and baking soda and mix until incorporated. One cup at a time, fold in your dry mix of flour into the wet mix of butter and eggs until you've got a good consistency for cookie dough. Don't over-mix.
Finally, add in the macadamia nuts and chocolate and mix until just combined. Use a spoon or a cookie scoop to line the baking sheet with dough balls, sprinkle a few grains of sea salt on top of each ball, and bake the batch for about ten minutes. I took mine out just before they'd finished so they would stay soft.
Cool the cookies on a wire rack and enjoy!
