Jumbo Macadamia Chocolate Caramel Chip Cookies
Jumbo Macadamia Chocolate Caramel Chip Cookies made with salted macadamia nuts, caramel flavored chips and chocolate chips. This recipe works well for very large chocolate chip cookies.
Servings 8 huge cookies or 16 medium size
Ingredients
- 8 oz unsalted butter, fairly cold and cut into chunks (228 grams)
- 1 cup packed brown sugar (210 grams)
- ½ cup granulated sugar (100 grams)
- 2 large eggs
- ½ tablespoon vanilla extract
- 1 teaspoon salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 3 cups all-purpose flour (390 grams)
- 1 cup semisweet chocolate chips (170 grams)
- 1 ⅓ cup bittersweet chocolate chips
- 1 cup caramel or other flavored chips (170 grams)
- 1 cup salted macadamia nuts coarsely chopped
Instructions
- Preheat oven to 375 degrees F if you don't plan on chilling the dough.
- Cut the butter into chunks and put it in the bowl of a stand mixer. Beat the cold butter until creamy, then add the sugar and beat for another 3 minutes.
- Add the eggs one by one beating just until blended. Scrape side of the bowl and beat again. Beat in the vanilla.
- Sprinkle the baking powder, baking soda and salt directly into the mixture and beat until they are evenly dispersed, then add the flour 1 cup at a time, beating on low with the paddle or by hand just until blended. If you weighed your flour, you should use all 3 cups (390 grams).
- When flour is almost completely mixed in, stir in the chips and nuts.
- Line a couple of plates with plastic wrap and scoop out large mounds. For super size cookies, make each mound about 5 oz. For smaller cookies, divide each mound in half.
- When ready to bake, preheat the oven to 375 degrees F and line rimmed baking sheets with parchment paper or foil.
- Arrange mounds on lined sheets and bake large cookies for about 18 minutes, smaller cookies about 14 -- (time will vary) or until cookies appear nicely browned. Allow them to cool until they are firm enough to lift, then transfer to a wire rack to finish cooling.
- For the large (5 oz) cookies, If you prefer a more underbaked center, bake at 400 for about 10 to 12 minutes or until cookies are very brown, then remove from the oven and let them stand. The insides will still cook internally, but should stay doughy.
Notes
Make sure to weigh your flour. If you don't have a scale, stir the flour well and aerate it before measuring so that you won't accidentally put too much flour in each cup.