My first milk chocolate macadamia nut cookie came from a Pepperidge Farm package. I was hooked. I never even bothered to learn how to make them at home because I could always just buy a bag. Until I could not.
And we all know that necessity is the mother of invention or in our case the mother of learning how to make great GF cookies. This is an amazingly easy recipe to make. Browning the butter gives the cookie a deep butterscotch flavor that only helps the macadamia and milk chocolate taste even better.
If the macadamia nuts look like basketballs, chop them up a little or the cookies will come out looking like they have hives. I’ve chopped up a bar or two of milk chocolate and used milk chocolate chips in the dough. I’ve made several batches and either choice works just fine.
Don’t be shy about making the butter get really brown – it tastes best right before it burns. You’ll know – it’ll look nutty brown and looks dangerously close to becoming a science project. Use all the browned bits, too. Don’t leave out the instant espresso because it pops the flavors. Use decaf instant espresso if you like.
Now when I pass by those white paper sacks of grocery store milk chocolate macadamia nut cookies they can mock me all they want. Who needs those when we have these?
|Milk Chocolate Macadamia Nut Cookies, Gluten Free||
- 287 grams unsalted butter, melted and browned (2.5 sticks)
- 100 grams granulated sugar (1/2 cup)
- 100 grams brown sugar (1/2 cup)
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 1 extra-large egg
- 340 grams AP GF flour (170 grams superfine brown rice flour plus 85 grams each superfine white rice flour and tapioca flour/starch) (2⅔ cups)
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 1 tablespoon instant espresso
- ¼ teaspoon freshly ground nutmeg
- 120 grams chopped roasted and salted macadamia nuts (1 cup)
- 200 grams milk chocolate chips or chopped milk bar chocolate (1 cup)
- In a medium sauce pan melt and brown butter until it’s fragrant and a nutty color. Remove from heat and add both sugars. Stir until all the sugar is incorporated into the butter and let the mixture cool slightly. Add vanilla and almond extracts. Stir. Add egg once mixture is cool enough to not scramble the egg. Stir thoroughly.
- In a larger bowl mix flour with salt, baking soda, espresso and nutmeg. Whisk. Add butter mixture to dry mixture and with a wooden spoon, mix until everything is incorporated. Let mixture cool to room temperature. It should take about 10-15 minutes. If you add the chocolate while the dough is warm, you’ll end up with chocolate dough and no chips – so let it cool. Add macadamia nuts and milk chocolate chips and stir. Using clean hands gather dough and mix to make sure everything is well incorporated. Scoop into ¼ cup dough balls (or less if you want smaller cookies) and refrigerate on a baking sheet until well chilled. Store in a covered container overnight.
- Preheat oven to 350. Line two baking sheets with parchment. Remove dough from refrigerator. Place six dough balls to a cookie sheet well apart from one another. Let them soften slightly. Flatten with wet fingers just before baking. Bake about 10 minutes and rotate. Bake about 3 minutes more. Cool before serving – if you can wait that long.