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Macadamia Chocolate Chunk Cookies
1 cup (250 mL) firmly
packed brown sugar
3
⁄4 cup (175 mL)sugar
1 cup (250 mL)
margarine or butter,
softened
2 teaspoons (10 mL)
vanilla
2 eggs
2
1
⁄4 cups (550 mL)
all-purpose flour,
divided
1
⁄2 cup (125 mL)
unsweetened cocoa
powder
1 teaspoon (5 mL)
baking soda
1
⁄2 teaspoon (2 mL) salt
1 package (8 oz. [250
g]) semi-sweet
baking chocolate, cut
into small chunks
1 jar (3
1
⁄2 oz.[105 g])
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 (250 mL) flour, cocoa powder, baking
soda, and salt. Turn to Stir Speed and mix about 30
seconds. Gradually add remaining 1
1
⁄4 cups (300 mL)
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 (5 cm) apart. Bake at 325°F
(160°C) 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.
Sugar Cookies
1 cup (250 mL)
margarine or butter,
softened
1 teaspoon (5 mL)
vanilla
3
⁄4 cup (175 mL) sugar
2 eggs, beaten
1 teaspoon (5 mL)
cream of tartar
1
⁄2 teaspoon (2 mL)
baking soda
1
⁄4 teaspoon (1 mL)
nutmeg
1
⁄4 teaspoon (1 mL) salt
2 cups (500 mL)
all-purpose flour
Sugar
Place margarine and vanilla in mixer bowl. Attach
bowl and flat beater to mixer. Turn to Speed 6 and
beat about 2 minutes, or until mixture is smooth.
Gradually add
3
⁄4 cup (175 mL) sugar and beat about
1
1
⁄2 minutes longer. Add eggs and beat about 30
seconds. Stop and scrape bowl.
Turn to Stir Speed. Gradually add cream of tartar,
baking soda, nutmeg, salt, and flour to sugar
mixture. Mix about 1 minute, or until well blended.
Drop by rounded teaspoonfuls onto greased baking
sheets, about 3 inches (7.5 cm) apart. Bake at 400°F
(200°C) for 6 to 8 minutes. Sprinkle with sugar
while still hot. Remove from baking sheets
immediately and cool on wire racks.
Yield: 48 servings (1 cookie per serving).
Per serving: About 69 cal, 1 g pro, 8 g carb, 4 g fat,
9 mg chol, 70 mg sod.