Macadamia Chocolate Chunk Cookies

1cup (250 mL) firmly packed brown sugar

3⁄4 cup (175 mL)sugar

1cup (250 mL) margarine or butter, softened

2teaspoons (10 mL) vanilla

2 eggs

21⁄4 cups (550 mL) all-purpose flour, divided

1⁄2 cup (125 mL) unsweetened cocoa powder

1teaspoon (5 mL) baking soda

1⁄2 teaspoon (2 mL) salt

1package (8 oz. [250 g]) semi-sweet baking chocolate, cut into small chunks

1jar (31⁄2 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 11⁄4 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

1cup (250 mL) margarine or butter, softened

1teaspoon (5 mL) vanilla

3⁄4 cup (175 mL) sugar

2 eggs, beaten

1teaspoon (5 mL) cream of tartar

1⁄2 teaspoon (2 mL) baking soda

1⁄4 teaspoon (1 mL) nutmeg

1⁄4 teaspoon (1 mL) salt

2cups (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 11⁄2 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.

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KitchenAid 4KSMC50S manual Macadamia Chocolate Chunk Cookies, Sugar Cookies
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4KSMC50S specifications

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