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There's no shortage of amazing cookies in New York City, but this nutty chocolate chip version from maman bakery and cafe co-owner Elisa Marshall gets A LOT of love. For starters, Grub Street dubbed it "NYC's Most Impressive New Chocolate-Chip Cookie" in 2014, and a few years later, Oprah designated it one of her "Favorite Things." One bite, and it's easy to see why!
"This is the cookie that put maman on the culinary map! We've shipped thousands across the country for weddings, birthdays, anniversaries, and—our favorite—"just because I love you" gifts. Gooey on the inside, crisp on the outside, salty, crunchy, and sweet, these cookies even earned a spot on Oprah's Favorite Things list in 2017. The dough keeps in the refrigerator for seven days or in the freezer for three months, so you can bake cookies whenever a craving strikes." —Elisa
For another sweet treat from Elisa, check out her Cookie Tiramisu, which is made with these cookies in place of the classic ladyfingers.
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.
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.
Set a rack in the center of the oven and preheat to 350°F. Line a sheet pan with parchment paper.
Divide the chilled dough into 14 equal portions (about 3 ½ ounces/100 grams 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 apart, then use the palm of your hand to flatten into disks roughly ½ inch thick. 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.
Excerpted from Maman: The Cookbook by Elisa Marshall and Benjamin Sormonte. Copyright © 2021 by Elisa Marshall and Benjamin Sormonte. Used with permission by Clarkson Potter. All rights reserved.