White Chocolate Chunk Macadamia Cookies
White Chocolate Chunk Macadamia Cookies
Servings 16
Cost 5
Ingredients
- 2 cups unbleached all-purpose flour (274 grams)
- ¼ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 2 sticks unsalted butter (230 grams)
- ½ cup granulated sugar (100 grams)
- 1 cup packed dark brown sugar (200 grams)
- 2 teaspoons vanilla extract
- 1 large egg
- 1 large egg yolk
- 9 oz white chocolate chopped or 1 ½ cups white chocolate chips Roseanne uses Guittard
- 1 cup unsalted roasted macadamia nuts roughly chopped
- ½ cup unsweetened flaked coconut toasted and cooled
Instructions
- Preheat oven to 375 degrees F. If you haven't already done so, toast the coconuts and nuts**
- Mix flour, baking powder, baking soda and salt; set aside.
- Cream the butter in the bowl of stand mixer with paddle on low speed for 30 seconds. Add the sugars and beat the mixture until light and fluffy, 2-3 minutes, scraping sides of the bowl. Reduce the speed and add the egg and egg yolk and mix until combined. Scrape bowl and mix in the vanilla.
- By hand or using lowest speed of stand mixer, stir in the flour mixture until combined. Add white chocolate, nuts and cooled toasted coconut and stir until mixed.
- Divide dough into 16 portions (or use a medium cookie scoop and get about 30), each about 3 tablespoons (or use #24 cookie scoop). Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet. (Smaller baking sheets can be used, but will require 3 batches.)
- Bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking. Transfer baking sheet to wire rack to cool. Makes 16 big cookies
Notes
**To toast the coconut, spread it on a cookie sheet and bake it at 350, stirring often, for about 7-10 minutes or until it starts to brown around the edges.
If the nuts aren’t already roasted, you can throw them in with the coconut and roast them along with it. That’s how it’s done in the original recipe.
If using salted butter, you might want to decrease the salt to about ¼ teaspoon plus a pinch.
About the flour, I usually use 4.5 oz per cup. I had this hunch that this recipe might be made with a heavier hand of flour so I scooped it and got a little less than 5 oz per cup. The gram amount was around 274.
