Saturday, April 25, 2015

White and Dark Chocolate Chip Macadamia Nut Cookies

These cookies are great and they are SO easy.  The different balance of tastes and textures really makes it a perfect bite.  You can make them so quickly, and they store easily in the fridge or freezer if you need to bake them off at a different time.  They are super tasty with a glass of milk or a cup of coffee.  So grab a bowl and a mixing spoon and get to work!  My kids and my husband really love these and I make them bigger than a traditional cookie, so it's a nice little snack.  Also, it's fairly easy to substitute ingredients.  If you have a nut allergy, just use raisins or dried cherries.  Earth Balance vegan sticks are always a great substitute for butter.  

La Recette:

2 1/4 cups (315 g) gluten free baking mix
1 teaspoon (4g) baking soda
1/2 teaspoon (2g) fine sea salt
2 sticks (226g) unsalted butter*, room temperature
1 cup (140g) light brown sugar
1/2 cup (70g) granulated sugar
2 extra large eggs, room temperature
2 teaspoons (8g) vanilla
1 cup (140g) semi-sweet chocolate chips
1 cup (140g) mini white chocolate chips**
3/4 cup (105g) salted macadamia nuts, roughly chopped

Measuring cups and spoons
1-medium bowl and a stand mixer or 1 large bowl
Mixing spoons
3 baking sheets lined with parchment paper or silpat
Hand mixer (if you don't have a stand mixer)

-Using your stand mixer with the paddle attachment or hand mixer, beat the butter until soft and creamy, about 1 minute.
-Slowly add in the brown sugar.  Then add in the granulated sugar.  Beat until soft and creamy.  5-7 minutes.
-Next add in your eggs one at a time.  Then the vanilla and mix until everything is well incorporated.  Scrape the sides and bottom of the mixing bowl with a spatula halfway through to make sure everything throughly mixed.  
-In a medium bowl combine the gluten free baking mix, baking soda and sea salt.  Mix well. 
-Next add in the white and dark chocolate chips and the Macadamia nuts.  Mix well.  
-With the mixer on low, slowly add the flour mixture to the butter/sugar mixer.  Mix until everything is well incorporated.  3-4 minutes.
-Refrigerate for at least 3 hours or preferably overnight.  You can also freeze the dough for up to three months.  I recommend forming the balls of cookie dough and storing in an airtight container.  
-When you are ready to bake the cookies, preheat the oven to 350 degrees.  I use a convection oven when I bake these cookies.  If you aren't using convection keep an eye on the cookies - the timing might need to be adjusted slightly.  
-Using a 1/4 cup measuring cup, scoop out the dough and form it into balls.  Each ball is roughly 75 grams.  Leave about 2 inches in-between each dough ball and it's typically six cookies per baking sheet.
-Bake for 14 -15 minutes or until lightly browned.  
-Let them cool on the baking sheet.  Store in an airtight container for 5-6 days.
-Make about 18 cookies.  

*Try to use European style butter that has a higher butterfat percentage
**If you can't find mini white chocolate chips, regular sized white chocolate chips work fine.   

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