If you’ve read any of my cookie posts, you know how much I love my mom’s chocolate chip cookies. I went through a really unfortunate period in my life when I experimented with different chocolate chip cookies. In fact, I clearly remember being home from college for Summer break and I was making a different chocolate chip recipe. My mom asked why I was trying something different. I can’t remember what I said, but without looking, I could tell she was a little hurt. I have since come to my senses and hardly ever make a different chocolate chip recipe (which I have yet to share).
But these copycat Sausalito cookies… How can I not?
Sausalito is a little town nestled by the Golden Gate Bridge. It. Is. Gorgeous! To say the least. And I am envious of anyone who is there at any given moment. My friend once described Sausalito as San Francisco’s sexy girl-next-door. And these cookies? The sexy girl-next-door to my mom’s chocolate chip cookies. You just can’t help but bake up these cookies every once in a while.
These cookies are the perfect balance of crispy and chewy and the milk chocolate draws you in and the macadamia nuts leave you wanting more. I am not normally a nut lover, but the macadamia nut goes so well with the milk chocolate, not to mention the flavor and texture. Macadamias are a pretty soft nut, but crunchy enough to let you know they’re there.
This makes a HUGE batch, but they are easy to cut in half. And I must apologize! No instructional pictures. What is my problem? Sometimes when I get in the zone and my hands get sticky, the camera is so far from my mind. If someone wants to stand over me next time and nag me, I’d appreciate that. On the other hand, they’re cookies. I think we can all handle it.
- 1 cup butter (room temperature)
- 1 cup shortening
- 2 eggs
- 2 tsp vanilla
- 1 1/2 cups granulated sugar
- 1 1/2 cups brown sugar
- 1 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 5 cups flour
- 1 1/2 12 oz packages milk chocolate chips
- 3 cups chopped macadamia nuts
- Cream butter, shortening, eggs, and vanilla in a large bowl.
- In a separate bowl, sift together sugars, baking powder, baking soda, salt, and flour.
- Combine the dry ingredients with the butter mixture. Add the chocolate chips and nuts and stir until they are evenly distributed.
- Shape into 1 1/2 inch balls. Place one inch apart on an ungreased cookie sheet.
- Bake at 375 for 10 to 11 minutes or until slightly golden. The cookies will be puffy. Remove the cookies from the oven and let cool on the cookie sheet for 2-3 minutes. Move the cookies to a cooling rack.