A Monster Cookie

As the editor of Dessert Professional magazine, I taste my good share of high-end, fru-fru, $14 restaurant desserts. And they are generally excellent. But sometimes I crave a simple down-home treat, like a good chocolaty brownie or, my personal favorite, a chocolate chunk cookie studded with macadamia nuts (cousin of the chocolate chip cookie). This recipe is a little different from the standard Toll House cookie recipe—it’s got a little less flour and an extra egg, which causes the cookies to bake up flat and slightly crispy around the edges. This way you can focus on the good stuff, like the big chunks of bittersweet chocolate and salted macadamia nuts. And while my cookies are over-sized, but you can certainly downsize yours by cutting amount of dough you use for each cookie in half.