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:
Ingredients-
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
Supplies-
Measuring cups and spoons
1-medium bowl and a stand mixer or 1 large bowl
Mixing spoons
Spatula
3 baking sheets lined with parchment paper or silpat
Hand mixer (if you don't have a stand mixer)
Directions-
-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.
-Enjoy!
*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.
