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Chocolate Macadamia
Peanut Butter Chip Cookies



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Chocolate Macadamia
Peanut Butter Chip Cookies

Chef Andrew Garrison Shotts,
The Russian Tea Room, New York
Chocolatier July 2000

“The pastry chef at New York’s recently re-opened, glitzy Russian Tea Room [see Note] talks about learning his craft first in Italy, then in New York restaurants,
and finally in France, where, he says, he discovered the value of discipline in the kitchen. Happily, he has also learned when to break the rules, as demonstrated
by these over-the-top cookies that include buttery macadamia nuts, Reese’s
Peanut Butter Chips and bittersweet chocolate chunks.”

Yield: 32 cookies
Preparation: 20 minutes, plus baking and cooling tomes

2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 cup (2 sticks) unsalted butter, slightly softened
3/4 cup granulated sugar
2/3 cup firmly packed light brown sugar
1 teaspoon vanilla extract
3 large eggs
Three 3-ounce bars bittersweet chocolate,
cut into 1/4-inch chunks
1 cup (6 ounces) Reese’s peanut butter chips
1 cup unsalted macadamia nuts, coarsely chopped

Note: If you can only find salted nuts, place them in a sieve and rinse them
in running water. Dry the nuts thoroughly with absorbent paper towels.

1. Position a rack in the center of the oven and preheat to 350 degrees F. Have ready 2 ungreased baking sheets. In a medium bowl, gently whisk together the flour, salt, and baking soda. Set aside.
2. 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 sugar and beat until light and fluffy,
about 2 minutes. Add the vanilla extract and eggs, one at a time, beat-
ing well after each addition and scraping down the sides of the bowl
as necessary. At low speed, add the dry ingredients in three additions,
mixing just until blended. Add the bittersweet chocolate, peanut butter
chips and macadamia nuts and mix just until blended.
3. Drop the dough by scant 1/4-cup measures onto the baking sheets,
spacing them 3 inches apart. Bake for 11 to 13 minutes, until light
brown on the edges. Transfer to wire racks and cool completely.

Note: “The Russian Tea Room, that storied preserve of infused vodka,
glinting caviar and buttery blini that was for decades a clubby watering
hole for the city's bolderati, announced its closing yesterday, less than
three years after its spectacular but ill-fated $30 million renovation."
--Glenn Collins, The New York Times, July 27, 2002

In the fall of 2001, Chef Shotts launched his own line of artisanal
chocolate bonbons and Garrison Confections, Inc., was born.


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