I recently got my hands on Maman’s cookbook. It’s chock-full of all things breakfast items, sandwiches, sweet and savory treats, and all things French fusion and influence. The first item that put Maman on the map were these Mamans Nutty Chocolate Chip Cookies. I recently tried them at Maman at City Place and instantly fell in love. My kids love it too as I have made them two weeks in a row and disappear rather quickly.
My eldest son, Jacob, calls them grandma cookies. When I asked him why he said he imagined that grandmas make cookies with nuts in them. He’s not entirely wrong and maybe one day they will live up to the title when I make them as a grandma as well, God willing. Speaking of grandma, spy my grandma’s platter from her Liberty Blue Collection, which Maman uses in their stores as well. I’ve modified the orignal recipes chocolate type and amount for more melty chocolate. Enjoy these delicious and comforting cookies.
Mamans Nutty Chocolate Chip Cookies
Ingredients
- 8 oz chocolate chunks, I use Enjoy Life’s Semi-Sweet Mega Chunks
- 8 oz. chocolate chips
- 2 sticks unsalted butter, at room temperature
- 1 cup raw unsalted macadamia nuts
- ½ cup sliced raw unsalted almonds
- ½ cup raw unsalted walnut halves
- 1¾ cups packed light brown sugar
- 2¼ cups all-purpose flour
- 2 teaspoons fine sea salt, I use Maldon and buy an entire bucket on amazon to save
- 2 large eggs
Prepare
1 . First, in a stand mixer fitted with the paddle attachment, combine the baking wafers, butter, macadamia nuts, almonds, and walnuts and mix on low for about 30 seconds to break down the nuts and chocolate a bit. Add the brown sugar and mix on low until the butter and sugar come together. With the mixer still running on low, gradually add the flour and salt and mix until incorporated. Add the eggs, 1 at a time, scraping down the sides of the bowl after each addition, and mix until the dough starts sticking to the sides of the bowl. Scrape down the sides of the bowl again and mix on low for 10 seconds more to evenly distribute the nuts and chocolate.
2 . Next, turn the dough out onto a large sheet of parchment paper and flatten into a square roughly 1 inch thick. Fold the parchment paper to completely cover and wrap the dough, place in a resealable plastic bag, and refrigerate for at least 1 hour and up to 7 days.
3 . Then et a rack in the center of the oven and preheat to 350°F (180°C). Line two baking sheets with parchment paper clip down the corners to keep the cookies flat and even.
4 . Divide the chilled dough into 12 equal portions and using your hands, roll each portion into a ball (larger than golf ball size). Arrange 12 balls, 3 per row, 4 rows per baking sheet evenly spaced apart. Bake for 9 minutes. Rotate the sheet pan as needed for even baking and bake until the edges are browned but the centers are still a little gooey for 9 more minutes.
5. Finally, let cool on the sheet pan for 10 minutes, then enjoy right away or transfer to a wire rack and let cool completely. Enjoy!
