Bakery Type White Chocolate Macadamia Nut Cookies

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!

These cookies provide a buttery tender chew with simply the correct amount of crunch—principally heaven in each chunk. Bakery-Type 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 strive 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 bought, it’ll work too. Simply scale back the salt by about 1/4 teaspoon. Ensure 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• Granulated Sugar: Yup, simply common outdated sugar.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 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. If you happen to don’t have cake flour, use an equal quantity of all-purpose to switch. It simply received’t have as cakey of a texture.
• Baking Powder & Baking Soda: Be sure that they’re recent and never expired so your cookies get the correct amount 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, 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 attaining that tender, 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 are 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.

If you happen to don’t have cake flour, substitute 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 a better molasses content material in comparison with gentle brown sugar, which intensifies its taste a 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 tender for just a bit bit longer.

Toasting The Macadamia Nuts

This step is optionally available, however in case you 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 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 accomplished, allow them to cool utterly earlier than including them to your dough.

The Science Behind Excessive Warmth

These cookies are baked at 400°F (200°C), which is greater than the standard temperature for cookies. Why? Baking at a excessive warmth causes the butter within the dough to soften shortly, spreading the cookies barely whereas setting the sides quick sufficient to create that golden, barely crisp exterior. The facilities keep tender and chewy as a result of the excessive temperature shortens the baking time, stopping overcooking.

If you happen to’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 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 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. Alter the recipe by baking at 400 levels for about 8 minutes.