Able to make a cookie that can rival a Manhattan bakery? Skip the store-bought cookies and make these chunky White Chocolate Macadamia Nut Cookies. They’ve bought all of it. They’re thick and chunky and buttery with macadamia crunch. It’s an irresistible cookie that’ll have you ever craving extra.
Use our grasp recipe for bakery style cookies to craft your individual distinctive flavors!
Why Our Recipe
- Chunky, chewy, bakery-style cookies that’ll have you ever feeling like a pastry chef.
- Loaded with white chocolate chips and macadamia nuts.
- May even be frozen for later, together with one-at-a-time baking.
These cookies provide a buttery gentle chew with simply the correct quantity of crunch—mainly heaven in each chew. Bakery-Model White Chocolate Macadamia Nut Cookies are as simple to make as they’re to get pleasure from. Plus, it’s freezer-friendly, so you possibly can bake up a recent cookie (or a dozen!) anytime you want. When you attempt these, they’ll grow to be your go-to deal with.
Ingredient Notes
- Butter: Ideally, you’d use unsalted butter for this, but when salted is all you’ve bought, it’ll work too. Simply cut back the salt by about 1/4 teaspoon. Make sure it’s softened to room temperature earlier than creaming.
- Brown Sugar: Both gentle or darkish brown sugar works. Darkish brown sugar offers you a deeper taste that lots of people choose.
- Granulated Sugar: Yup, simply common previous sugar.
- Vanilla Extract: Pure vanilla extract offers the very best taste, however imitation vanilla additionally works.
- Cake Flour and All-Objective Flour: The mixture of cake flour and all-purpose flour offers this cookie nice texture. When you don’t have cake flour, use an equal quantity of all-purpose to exchange. It simply gained’t have as cakey of a texture.
- Baking Powder & Baking Soda: Be sure they’re recent and never expired so your cookies get the correct quantity of rise and puff.
- White Chocolate Chips: Use high-quality white chocolate chips for the very best outcomes.
- Macadamia Nuts: Use roasted, salted macadamia nuts. Relying on those you get, you might wish to roughly chop them for smaller bites within the cookie.
Why Cake Flour?
Cake flour is the key to reaching that gentle, tender texture in these bakery-style cookies. Cake flour has a decrease protein content material than all-purpose, which implies it produces much less gluten throughout mixing. Much less gluten leads to cookies which can be lighter and softer. We nonetheless use some all-purpose flour as a result of we’d like it for construction so the cookies don’t unfold flat.
When you don’t have cake flour, exchange it through the use of solely all-purpose flour within the recipe. You gained’t get the identical texture, however they’ll nonetheless be scrumptious.
Darkish Brown Sugar vs Gentle
Darkish brown sugar has the next molasses content material in comparison with gentle brown sugar, which intensifies its taste somewhat bit and provides additional moisture. Darkish brown sugar achieves a deeper caramel-like richness and a chewier texture. And the cookies find yourself staying gentle for just a bit bit longer.
Toasting The Macadamia Nuts
This step is optionally available, however if you happen to love a heat, nutty taste, think about toasting the macadamia nuts earlier than mixing them into the cookie dough. When toasted, the pure oils within the nuts are dropped at the floor, enhancing their buttery, nutty
Merely unfold the nuts evenly on a baking sheet and toast at 350°F (175°C) for five–7 minutes, stirring midway by means of, till golden and aromatic. As soon as completed, allow them to cool fully earlier than including them to your dough.
The Science Behind Excessive Warmth
These cookies are baked at 400°F (200°C), which is larger than the standard temperature for cookies. Why? Baking at a excessive warmth causes the butter within the dough to soften rapidly, spreading the cookies barely whereas setting the perimeters quick sufficient to create that golden, barely crisp exterior. The facilities keep gentle and chewy as a result of the excessive temperature shortens the baking time, stopping overcooking.
When you’re aiming for these extra-thick, bakery-style cookies, refrigerating or freezing the dough proper after shaping it into balls could make them additional chunky. Why? Chilling the dough slows down spreading throughout baking, supplying you with that completely thick cookie. For the tallest cookies, bake them straight from the freezer—you gained’t be dissatisfied!
Smaller Cookies
As written, this recipe makes 12 massive cookies. Utilizing a kitchen scale, you’d divide the dough into roughly 5 or 6-ounce parts. That is the large portion measurement discovered at specialty bakeries.
For a extra normal-sized cookie, you can also make them into 24 smaller cookies. Utilizing a kitchen scale, you’d divide the dough into roughly 2-ounce parts or use a 2-ounce cookie scoop. Alter the recipe by baking at 400 levels for about 8 minutes.
Storage & Freezing Directions
Retailer leftovers in an hermetic container at room temperature for as much as 5 days.
Freeze baked cookies by putting them in a single layer on a baking sheet to freeze initially, then switch them to a resealable freezer bag or hermetic container for as much as 3 months. This prevents them from sticking collectively. To get pleasure from, thaw at room temperature, or heat them within the microwave for 10–15 seconds.
Freeze cookie dough in pre-portioned balls. After shaping the dough into balls, place them on a baking sheet and freeze till stable. Then switch the frozen dough balls to a freezer-safe bag or container for as much as 3 months.
To bake from frozen, switch to a parchment-lined baking sheet and bake at 400°F (200°C). Add 1-2 additional minutes to the baking time, and luxuriate in recent, heat cookies on demand!
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