I finally bought a cookie dough scoop. My rebellious side clung to my old school method which took the drop in drop cookie to heart.
Alas…I need more precision in my cookie making. With a cookie dough scooper the dough is portioned out into relatively equal-sized dough balls and those evenly-sized dough balls bake into evenly-sized cookies at the same rate. So you’re less likley to get one of those overdone (or underdone) interlopers in the batch.
If you usually have some not-so-stellar cookie sheep in your flocks maybe a cookie dough scoop will help you out.
If you remain true to your old school method…I get it.
Does this chalk make my handwriting look creepy? I swear I have nice handwriting when it’s not done in a rush on a cheese slate.
Despite the fancy pants macadamia nuts and Lindt chocolate these cookies are unpretentious and uncomplicated tastewise. Golden brown sugar gives them a quiet, caramel sweetness. Rich macadamia nuts bring in a creamy crunchiness. They’re soft in the center, crisp and golden at the edges.
Plus they have pools of melted milk chocolate…swimmable pools of comforting, easy-to-love milk chocolate.
Milk Chocolate Macadamia Cookies are simple, sweet and good with cold milk. Wallow worthy.
Recipe: Milk Chocolate Macadamia Cookies
Summary: Soft-centered cookies with crisp edges, melty pools of milk chocolate and crunchy, creamy macadamia nuts.
- 1 cup unbleached, all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/2 cup unsalted butter at room temperature
- 1/2 cup golden brown sugar
- 1/4 cup sugar
- 1 large egg
- 1/2 teaspoon pure vanilla extract
- 2/3 cup roughly chopped macadamia nuts *leave some big pieces
- 2/3 cups (or 4.4 ounces *less a square or two that you snack on while you bake) roughly chopped milk chocolate * I like to chop it so that I get slivers and hunks of chocolate
- Preheat oven to 375 degrees with rack in center. Line a large baking sheet with parchment or a silpat.
- Whisk flour, soda and salt together in a medium bowl and set aside.
- Beat butter in a medium bowl with a mixer on high speed until it lightens in color and looks fluffy. *You’ll probably have to pause and scrape the butter from the sides of the bowl back into the center once or twice. Use a spatula.
- Add brown sugar and white sugar and beat into butter on high speed until fluffy. Pause, scrape down beat again…like in previous step.
- Add egg and vanilla and beat briefly to combine.
- Fold the wet ingredients into the flour/soda/salt mixture that you set aside earlier.
- Scoop dough with a scooper onto a lined baking sheet.
- *If you need to bake them in batches (as I did) allow the tray to cool in between batches or have an extra tray ready. Store the dough in fridge until you scoop it onto the sheet.
- Bake at 375 degrees for 9-10 minutes. Edges will be golden brown and crispy while centers will be paler. The centers will move when you touch them but shouldn’t seem liquid-y but rather they should be a bit jiggley. They will set a bit as they cool.
- Cool on rack.
Preparation time: 10 minute(s)
Cooking time: 10 minute(s)
Number of servings (yield): 15
Culinary tradition: USA (General)
Copyright © fatpiginthemarket. Recipe by fat pig. Microformatting by hRecipe.