Hey there, I've started a silent quest to make every different type of cookie there is. Not like every variety, chocolate chip, walnut, etc. but more like all the textures you know there's thick and chewy, thin and crunchy, dense and soft, you get the drift. These cookies are big and fluffy. They're the cake of cookies. A big bonus with these cookies, they get better as the days go on. So making these ahead of time is totally an option, up to 3 days ahead. Draw back, they have a long cooling time. They stay kinda puffy for at least an hour out of the oven and you have to let them deflate a bit. You're definitely going to want a cooling rack for these.
You don't have to make your cookies as huge as I made mine, but if you look I put a pretty average amount of dough on the parchment paper. They just came out huge. If giant (or not so giant) fluffy cookies are what you're after, you, my dear have come to the right place.
Recipe lightly adapted from none other than The New York Times. Pretty fancy, eh? And when I say lightly adapted I mean I changed the flavor of the chocolate chips. :) Just so we're clear.
Here's what you'll need:
- 2 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons of salt - I used sea salt
- 8 ounces or 2 sticks of butter - room temperature
- 1 1/2 cups of packed brown sugar - The recipe calls for light, I used dark. Use your judgement, I guess.
- 1/4 cup white sugar
- 3 eggs - room temperature if possible
- 1 tablespoon vanilla extract
- 1 - 11.5 pack of white chocolate chips
- 1 cup of macadamia nut pieces
- Preheat oven to 350°
- In a large bowl mix in dry ingredients, flour, baking soda, salt, and baking powder.
- In a separate bowl cream white and brown sugar with the butter. Make sure your brown sugar is completely dissolved. If you have a stand up mixed you can mix them in there. I did it by hand.
- Add in eggs one at a time, by now it should look more like peanut butter than cookie dough. It'll be very fluffy and not grainy or dense at all.
- Add in vanilla.
- Mix in dry ingredients 1/3 at a time. Mix in and add the next third of you flour mixture, until it's all blended in.
- Fold in your macadamia nuts and chocolate chips.
- This cookie dough is difficult to roll in your hands so it's better to use two spoons. Scoop out a large spoonful of cookie batter and scrape it off with the edge of another spoon. Make sure to put your cookies at least 3" apart. Place on a parchment paper lined cookie sheet. You can go ahead and line a backup cookie sheet now too.
- Bake for 14-17 minutes
- Remove from the oven when golden brown at the edges and use a spatula to transfer to a cooling rack.
Mine yielded a baker's dozen, but of course you can make them smaller.