2 cups unsalted butter, room temperature
1 cup sugar
2 cups light brown sugar
4 eggs
1 tbsp vanilla (this brand with a long name, sold at
William Sonoma)
4 1/2 cups flour
2 tsps baking soda
With thick Chinese meat cleaver, hack to pieces:
24 oz semi-sweet chocolate bar
12 oz white chocolate bar
14 oz macadamia nuts
Note: You may substitute chocolate and white chocolate
chips for the bars if you are not feeling particularly
angst-ridden.
Preheat oven to 375 degrees. In a large bowl, thrash
butter and sugars until uniform. Beat in eggs and vanilla.
Add flour and baking soda; whip until smooth. …

1 c packed brown sugar
1/2 c shortening
1 egg
1 1/2 c flour
1 tsp ground nutmeg
1/2 tsp salt
1/2 tsp baking soda
1 med. apple, chopped (1 c)
Heat oven to 375°. Grease cookie sheet. Beat brown sugar, shortening and
egg in a large bowl with mixer on med. speed till light and fluffy. Stir in
flour, nutmeg and baking soda. Stir in apple.
Drop dough by rounded teaspoonfuls about 2″ apart onto cookie sheet. Bake
8-10 minutes or till light brown. Remove to wire rack. Cool completely.

Yield: about 40 cookies
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter flavored vegetable shortening (like Crisco)
1 1/4 cups brown sugar-firmly packed
1/2 cup malted milk powder (like Ovaltine)
2 tablespoons chocolate syrup
1 tbsp vanilla extract
1 large egg
1 cup (4 oz.) semisweet chocolate chips
1 cup (4 oz.) milk chocolate chips
Preheat oven to 350-degrees.
Mix together the flour, baking soda and salt; set aside. In a mixing bowl, combine the shortening, brown sugar, malted milk powder, chocolate syrup and vanilla. Using an electric mixer, beat 2 minutes, then add the egg and …