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 received 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 mushy chew with simply the correct amount of crunch—mainly heaven in each chunk. Bakery-Model White Chocolate Macadamia Nut Cookies are as simple to make as they’re to take pleasure in. Plus, it’s freezer-friendly, so you’ll be able to bake up a contemporary cookie (or a dozen!) anytime you want. When you attempt these, they’ll change into your go-to deal with.
Ingredient Notes
- Butter: Ideally, you’d use unsalted butter for this, but when salted is all you’ve received, it’ll work too. Simply scale back the salt by about 1/4 teaspoon. Be certain 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- Granulated Sugar: Yup, simply common outdated sugar.
- Vanilla Extract: Pure vanilla extract offers one of the best taste, however imitation vanilla additionally works.
- Cake Flour and All-Function Flour: The mixture of cake flour and all-purpose flour offers this cookie nice texture. For those who don’t have cake flour, use an equal quantity of all-purpose to exchange. It simply received’t have as cakey of a texture.
- Baking Powder & Baking Soda: Be sure they’re contemporary and never expired so your cookies get the correct amount of rise and puff.
- White Chocolate Chips: Use high-quality white chocolate chips for one of the best outcomes.
- Macadamia Nuts: Use roasted, salted macadamia nuts. Relying on those you get, it’s possible you’ll need to roughly chop them for smaller bites within the cookie.
Why Cake Flour?
Cake flour is the key to reaching that mushy, 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 ends in cookies which can be lighter and softer. We nonetheless use some all-purpose flour as a result of we want it for construction so the cookies don’t unfold flat.
For those who don’t have cake flour, change it through the use of solely all-purpose flour within the recipe. You received’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 a little bit bit and provides further moisture. Darkish brown sugar achieves a deeper caramel-like richness and a chewier texture. And the cookies find yourself staying mushy for just a bit bit longer.
Toasting The Macadamia Nuts
This step is elective, however in case you love a heat, nutty taste, take into account toasting the macadamia nuts earlier than mixing them into the cookie dough. When toasted, the pure oils within the nuts are delivered to 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 via, till golden and aromatic. As soon as performed, 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 increased than the everyday 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 mushy and chewy as a result of the excessive temperature shortens the baking time, stopping overcooking.
For those who’re aiming for these extra-thick, bakery-style cookies, refrigerating or freezing the dough proper after shaping it into balls could make them further chunky. Why? Chilling the dough slows down spreading throughout baking, providing you with that completely thick cookie. For the tallest cookies, bake them straight from the freezer—you received’t be disillusioned!
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 enormous portion measurement discovered at specialty bakeries.
For a extra normal-sized cookie, you may 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. Modify 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 inserting 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 take pleasure in, 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 further minutes to the baking time, and revel in contemporary, heat cookies on demand!
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