2 cups all-purpose flour
1 tsp baking soda
1 tsp salt
1 cup unsalted butter, slightly softened
3/4 cup granulated sugar
2/3 cup firmly packed light brown sugar
3 large eggs
1 tsp vanilla extract
9 oz. bittersweet chocolate, cut into 1/4-inch chunks
1 cup Reese's peanut butter chips
1 cup unsalted macadamia nuts, coarsely chopped
Position a rack in the centre of the oven and preheat the oven to 350 F.
In a medium bowl, whisk together the flour, baking soda and salt. Set aside.
In the bowl of an electric mixer, using the paddle attachment, beat the butter at medium-high speed until creamy, about 1 minute. Gradually add the granulated and light brown sugars and beat until light and fluffy, about 2 minutes. Add the eggs, one at a time, beating well with each addition and scraping down the sides of the bowl as necessary. Add the vanilla extract. At low speed, add the dry ingredients in three additions, mixing just until blended. Using a wooden spoon, stir in the bittersweet chocolate, peanut butter chips and macadamia nuts just until blended.
Using a 1/4-cup ice cream scoop or cup measure, drop the dough onto ungreased baking sheets, spacing them 3 inches apart. Bake the cookies, one sheet at a time, for 11 to 13 minutes, until golden brown around the edges. Transfer the cookies to a wire rack and cool completely. Makes about 32 large cookies.
Note: If you can only find salted nuts, place them in a sieve and rinse under cold running water. Dry them thoroughly with paper towels.
Source: The Good Cookie by Tish Boyle, 2002