I used to be horrible at making cookies. The worst…they were worse than cheap store-bought cookies. They were flat, crunchy, and kind of like snacking on cardboard. Poorly flavored cardboard.
Then I bought a book. One single book about cookies. (I had tried other ones…this one was actually good). Now I make the best cookies you will ever taste. They’re flavorful. They’re moist and soft. They’re decadent. This recipe is a slight adjustment from that book.
I’ve also included some tips on how to make perfect cookies. (The parchment paper and when to pull them out of the oven are particularly important!
So, without further ado: (drumroll): perfect white chocolate chunk macadamia cookies! Printable recipe at the bottom.
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This book is fabulous! Seriously…if I recommended a single book for baking, it would be this one.
• It’s not just recipes. It has an entire section on ingredients in cookies, what they do, and how/if to make adjustments. I’ve transferred these tips to other baking. (For example, my fabulous “Homemade White Bread” uses butter and shortening because they have different effects).
• It has a tip sections. (Are you using the right cookie sheets? How long are you cooling before moving? Etc.)
• And the recipes are fabulous! I’ve tried four in the book…3 were more fabulous than any cookies I’ve ever eaten. The fourth was good, just not to our taste.
Tips for the Perfect Cookie:
- Use flat cookie sheets. NOT the sheets with the 1″ lip on the side (technically called jelly-roll pans). This will affect air flow and how the cookies bake.
- Know how to measure ingredients. See “How to Measure Ingredients Accurately” post. Cookies are a delicate substance. Flour in particular needs to be measured via the correct method.
- Use parchment paper. Trust me. It makes it very easy to slide them right off the pan after cooking (no trying to lift them with a spatula). This means you can:
- Pull out the cookies before you think they’re done. They’ll still be soft and look a little underdone. Since they’re on parchment paper, you can slide them on the cooling rack without having them fall apart.
- Follow the ingredients exactly on this recipe. Don’t try to substitute margarine or a sugar substitute for the sugar. Cookies are delicate and every substitution has dramatic results on the final result.
- Cook one sheet at a time.
White Chocolate Chunk Macadamia Cookies
- 2 & 2/13 C. all-purpose flour
- 2 tsp. baking powder
- 1/4 tsp. baking soda
- 1/4 tsp. salt
- 1/2 pkg. vanilla pudding mix (small package)
- 1/2 C. unsalted butter softened
- 1/2 C. butter-flavored shortening
- 1 C. light brown sugar
- 1/2 C. granulated white sugar
- 2 eggs
- 1 & 1/2 tsp. vanilla extract
- 1/2 tsp. almond extract optional
- 2 C. white chocolate
- 1 C. unsalted macadamia nuts chopped
- Preheat oven to 350°.
- In a large bowl, whisk together flour, baking powder & soda, salt, & vanilla pudding mix. Whisk until completely mixed.
- In a stand mixer, cream butter, shortening, brown sugar, and sugar. Whip until light and fluffy, 2-3 minutes.
- On a lower speed, add eggs, one at a time, beating well after each egg.
- Beat in vanilla and almond extracts.
- On a low speed, add flour mixture (1/3 of mix at a time), beating until just blended. (Don't over-mix.)
- By hand, fold in white chocolate chunks and macadamia nuts. Mixture will be very, very thick.
- Prep cookie sheets with parchment paper. Spoon and drop heaping tablespoons on sheet. Allow room for cookies to expand and for air to circulate (approx. 1 & 1/2" between cookies).
- Bake (one sheet at a time) for 9-12 minutes. Pull out the cookies before they look entirely done (they will harden as they cool).
- Pull out of oven. Slide parchment paper & cookies onto a wire cooling rack. Allow to cool for 5 minutes. Then transfer cookies onto another cooling rack and cool completely.