CHOCOLATE CHIP CHAMP

Name: CHOCOLATE CHIP CHAMP
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 3/4 c plus 2 tablespoons unsalted butter, room temperature; 3/4 c turbinado sugar; 3/4 c light brown sugar, firmly packed; 1 tsp almond extract; 2 large eggs; 2 c unbleached white flour; 1 tsp kosher salt; 1 tsp baking soda; 1 tsp pumpkin pie spices; 1 tsp orange zest; 1 c quick cooking oats; 3/4 c macadamia nuts, chopped; 12 oz semi-sweet chocolate chips; 3/4 c milk chocolate english toffee bits

By Sandi Sheppard
@SandiShep

Of course, not many people don't like chocolate chip cookies, so I took a classic and changed-it-up a little bit, ending up with a real winner! My husband couldn't get enough and I admit I have to pace myself with these tempting treats! Swapping almond extract for vanilla, adding orange zest, pumpkin pie spice, Macadamia nuts and toffee bits created a new Champion in any arena! These only take minutes to put together and in less than a half-hour, you'll have an ooey-gooey chocolaty melt-in-your-mouth, fantastic tasting cookie... the new Chocolate Chip Champ!

Rating:

★★★★★ 1 vote5

Comments:

1 Comment

Prep:

15 Min

Cook:

10 Min

Ingredients

3/4 c

plus 2 tablespoons unsalted butter, room temperature
3/4 c

turbinado sugar
3/4 c

light brown sugar, firmly packed
1 tsp

almond extract
2 large

eggs
2 c

unbleached white flour
1 tsp

kosher salt
1 tsp

baking soda
1 tsp

pumpkin pie spices
1 tsp

orange zest
1 c

quick cooking oats
3/4 c

macadamia nuts, chopped
12 oz

semi-sweet chocolate chips
3/4 c

milk chocolate english toffee bits
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How to Make CHOCOLATE CHIP CHAMP

Step-by-Step

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.

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