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Chocolate-Macadamia Nut Sandies

Updated: Dec 18, 2018

Chocolate-Macadamia Nut Sandies is a new twist to an old favorite. The combination of chocolate and macadamia nuts really is a great combination. This cookie is delicious!

Ingredients for Chocolate-Macadamia Nut Sandies:

yields 40 cookies

2 sticks butter, room temperature

1/3 cup granulated sugar

2 teaspoons vanilla

2 teaspoons water

2 cups flour

1 cup semi-sweet mini chocolate chips

1/4 cup finely chopped macadamia nuts

1/2 cup confectioners sugar

You will need two sheet pans. A few people have asked about which pans I use. Click HERE for more information.

You will also need an electric beater or a stand mixer. I am using the KitchenAid 5 Qt. Artisan Design Series Stand Mixer. Click HERE if you are interested in learning more about it.

Time-Saving Tip: The dough can be made up to two days in advance and kept in the refrigerator.

Let's see what we need.

Time to bake.

Beat the room temperature butter for about 30 seconds. Add sugar and beat until fluffy. Add the water and vanilla and beat well. Incorporate the flour then add the chocolate chips and the chopped nuts. Gently and thoroughly combine.

Shape the dough into a disc. Cover in plastic wrap and refrigerate for a few hours. If I am making a few different doughs I like to put each one in a baggie and label it with the name, oven temperature, baking time, and how many cookies the dough should yield. This helps to keep me organized.

Preheat the oven to 325-degrees and move the rack to the middle of the oven.

Divide the dough and make 40 equal sized balls. Place on 2 cookie sheets lined with parchment paper. Please don't be deceived by this picture and think you can put all 40 dough balls on one 1 cookie sheet. I used a commercial sheet sized pan which is double the size of 1 pan. Bake the cookies for about 20 minutes rotating the pans once during baking. The cookies will look light in color and the bottoms should be golden. Cool on cookie sheets for 10 minutes and then transfer to a wire rack to cool completely.

Once the cookies have cooled gently toss with the confectioners' sugar. I like to do this in a large baggie for easy cleanup.

They're ready! Brad loves the macadamia nut taste in this cookie. So pour yourself a glass of milk and start baking.



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