Ingredients
- 1 cups unsalted butter, room temperature
- 1/2 cup butter-flavored shortening (recommended: Crisco)
- 2 1/2 cups brown sugar
- 2 eggs
- 1 tablespoon vanilla extract
- 1 tablespoon chocolate extract
- 2 tablespoons raspberry flavoring (recommended: Wilton)
- 4 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2/3 cup cocoa powder
- 2 cups white chocolate chips
- 2 cups milk chocolate chips
- 2 cups dark chocolate chips
- 2 cups macadamia nuts, halved
Directions
Preheat oven to 375 degrees F.
In a large mixing bowl, with an electric mixer, cream the butter and shortening together with the brown sugar. Add the eggs 1 at a time and mix well. Add the vanilla and chocolate extract and raspberry flavoring, mix well. In a separate bowl, combine the flour, salt, baking soda and cocoa powder. Slowly add to butter mixture and mix thoroughly. With a rubber spatula, stir in the chocolate chips and nuts. Scoop onto a parchment lined baking sheet with a 2 1/2-inch ice cream scoop and bake for 10 to 12 minutes. Transfer to a wire rack to cool.
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A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens have not tested this recipe and therefore cannot make representation as to the results.
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By susanne_7137428
Alexandria, VA
on January 29, 2007
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I also made some changes....
*Used Smart Balance instead of butter/shortening
*Omitted chocolate & raspberry flavorings
*Added almond extract
*Chopped white, milk & dark chocolate bars instead of chips
*Added slivered almonds instead of macadamia nuts
I also made mine somewhat smaller than suggested. They were chewy, chocolaty and delicious!
By greenejs_5147539
Harrisburg, PA
on August 31, 2006
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I altered the recipe to account for judge comments and my tastes. The judges didnt like the taste of the artificial raspberry flavor, especially when it didnt conect to the cookie as there were no raspberry's in the cookie. I used 2 tsp of natural raspberry flavor (got this from King Arthur Flour Cataloge and added 4 oz dried raspberry's.
I also thought that 6 cups of chocolate was overkill so I used 3. I think that this was a bit skimpy so next time I will add 4 cups total.
I like 2 bite cookies so I used a small scoop and therefor had a much greater yield.
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