MAMAN NYC FAMOUS COOKIES

These famous Maman NYC cookies are to die for and like they say, totally put them on the culinary map. The dough keeps in the fridge for 7 days, and the freezer for 3 months... so get to baking LOL! And of course, the cookies are kid approved. My kids absolutely adore them- much like the rest of the world!

Let me know if you try out this recipe & what you think!

MAMAN’S NUTTY CHOCOLATE CHIP COOKES

INGREDIENTS

-11 ounces (310 g) dark chocolate baking wafers (such as Guittard)

-2 sticks (8 ounces / (225 g) unsalted butter, at room temperature*

-1 cup (135 g) raw unsalted macadamia nuts

-½ cup (56 g) sliced raw unsalted almonds

-½ cup (50 g) raw unsalted walnut halves

-1¾ cups (298 g) packed light brown sugar*

-2¼ cups (326 g) all-purpose flour 2 teaspoons fine sea salt*

-2 large eggs

*VARIATIONS:
For a GF/DF & less sugar-y version, use the following: 

*Coconut oil instead of Butter

*Coconut Sugar instead of Brown Sugar 

*Gluten Free flour, or even almond flour instead of All Purpose

INSTRUCTIONS

1 . 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 . Turn the dough out onto a large sheet of parchment paper and flatten into a square roughly 1 inch (2.5 cm) 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 . Set a rack in the center of the oven and preheat to 350°F (180°C). Line a sheet pan with parchment paper.

4 . Divide the chilled dough into 14 equal portions (about 3½-ounces each) and using your hands, roll each portion into a ball. Arrange 7 balls of dough on the prepared sheet pan, spacing them about 3 inches (7.5 cm) apart, then use the palm of your hand to flatten into disks roughly ½ inch (1.25 cm) thick.

5. Bake for 6 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, 6 to 7 minutes longer. Let cool on the sheet pan for 10 minutes, then enjoy right away or transfer to a wire rack and let cool completely. Repeat with the remaining cookie dough.

Click here to shop for kitchen items & tools used in this recipe & some more of my go-to faves!

BON APPETIT!

Photography by Patricia Brochu