CHOCOLATE CHIP CHAMP
By
Sandi Sheppard
@SandiShep
1
Ingredients
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3/4 cplus 2 tablespoons unsalted butter, room temperature
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3/4 cturbinado sugar
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3/4 clight brown sugar, firmly packed
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1 tspalmond extract
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2 largeeggs
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2 cunbleached white flour
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1 tspkosher salt
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1 tspbaking soda
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1 tsppumpkin pie spices
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1 tsporange zest
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1 cquick cooking oats
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3/4 cmacadamia nuts, chopped
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12 ozsemi-sweet chocolate chips
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3/4 cmilk chocolate english toffee bits
How to Make CHOCOLATE CHIP CHAMP
- Preheat oven to 350º F. Line a baking sheet with parchment paper. Use an electric mixer to beat the butter for a minute on medium speed. Add both sugars and the extract and beat another three minutes. Turn to medium-low speed and add one egg at a time, mixing thoroughly after adding each.
- In a small bowl, mix the flour, salt, soda and pie spice and on low speed, mix in half of the flour, then add the other half and mix well, scraping down the sides of the bowl when needed. Add the zest, oats, nuts and both chocolates and mix on lowest speed until incorporated.
- Drop by heaping tablespoons onto the baking sheet, leaving about 2 inches in-between each, and bake for 8-10 minutes, or until lightly browned. Remove and cool on waxed paper over a rack. Store in an airtight container, or freeze for up to 4 months if double-wrapped and put into an airtight container.