KitchenAid K45SSWH Instructions And Recipes Manual page 47

MACADAMIA C HOCOLATECHUNK COOKIES
1 ctlp[irn_l.FI)oc_ed
[)!vu_s_(g*Ol"
1 c_q) morL::_rine or
b_ltte_; soI?ened
2 tee_V_oons v>_nill*_
2_ c_q)s _dl-p_l_l_ose Ilom'.
divided
1/2 gill) {InSlv(_(:{_n(:(] Cocoa
l_lrder
1 teospoon boMn_ _ocl_
te_V_oon_dt
1 packe(_,e (8 o:.) semi-
sweetbaking c4_ocol_te,
c_ltinto smoHcJ_H_ks
_ ja,. ( a_ o,.)
n_a(_:_cl_mia n_ltS,
c'oors_ly cT_opped
Place brown sugar, sugar, margarine, vanilla, and
eggs in mixer bowl. Attach howl 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
1¼
cups flour and mix
about 30 seconds longer. Turn to Speed 2 and mix
about 30 seconds. Turn to Stir Speed and add
chocolate chtlnks and nuts, mixing.just tlntil
blended.
Drop by rotmded teaspoonflfls onto greased baking
sheets, about 2 inches apart. Bake at
325°F
for
12to 13
minutes, or tmtil edges are set. DO
NOT
OVERBAKE. Coolonbaking
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