The name is a mouth full. So are the cookies. Browned butter macadamia nut white chocolate chip cookies. What’s not to like?
NOTES ON INGREDIENTS
The recipe is different from the original tollhouse cookie recipe because it uses browned butter, which is made ahead and cooled. It also uses white sugar and molasses instead of half white sugar and half brown sugar. Brown sugar is actually made from combining white sugar and molasses, so this is pretty similar, it’s just a little easier and less expensive. There is no added salt, because we use salted butter instead of buying unsalted butter. We also doubled the vanilla, which improves the flavor. After the dough is mixed, it is refrigerated overnight. This improves the taste and texture of the cookies. We have listed the brands for all the ingredients because ingredients are everything, and we have found that these brands give superior results. If we are going to spend time making something we want it to be the best. While looking for the best ingredients, we discovered that many companies that care about quality also care about sustainability. We had made a huge dent in our carbon footprint just by eating better.
NOTES ON MEASURING
We measure all the ingredients by weight instead of volume. This is much more accurate and much easier, once you get used to it. The inaccuracies from using measuring cups and measuring spoons can easily lead to failure when baking. Different brands of flour and sugar will be different when measured with measuring cups, and not all measuring cups are accurate either. But measuring by weight is the same every time. So, to encourage measuring by weight, all the measurements are given in grams. That might sound like a problem, but I can tell you it’s actually so much easier to use a scale and measure in grams. You will thank me later. Put the bowl on the scale – zero it – add the first ingredient – zero it – add the next – etc. Just be careful not to go over the amount, because it can be tricky taking things out of the bowl. The measurements in grams are all easy numbers to remember, making it possible to make the cookies without looking at the written recipe. Also, there will fewer bowls and no measuring cups and spoons to clean up.
We use a #24 scoop to portion out the dough. This makes all the cookies exactly the same size and it is easy and quick to use.
After refrigerating the dough overnight, we usually freeze half the batch instead of baking them all. Portioning out the dough and then vacuum sealing them keeps them fresher.
Allow the cookies to cool for a minute on the pan, then transfer them to a rack to keep them from getting too dark on the bottom. The cookies will become more crisp as they cool on the rack, though we realize allowing them to cool before eating them is almost impossible.
- stand mixer
- 250 grams King Arthur unbleached all-purpose flour
- 3 grams Bobs Red Mill baking soda
- 200 grams Horizon butter
- 250 grams Wholesome organic sugar
- 5 grams Wholesome molasses
- 10 grams Nielsen Massey vanilla extract
- 2 large eggs one whole egg and one egg yolk
- 200 grams Guittard white chocolate chips add more or less – as you like
- 200 grams macadamia nuts add more or less – as you like
- 100 grams dried sweetened cranberries
- Preheat the oven to 350 degrees.
- Place a bowl on the scale and measure the flour and baking soda into the bowl, stir together and set aside.
- Place the mixing bowl on the scale and measure in the sugar, molasses, vanilla and butter. Using a stand mixer with the paddle attachment, mix on low until combined. Add egg and yolk and mix until smooth. Add the flour mixture and mix on low just until combined. Add the chocolate chips, macadamia nuts and dried cranberries and mix on low just until combined.
- Refrigerate the dough overnight.
- Divide dough into 16 portions, about 3 tablespoons in size. Using a #24 cookie scoop makes this easier and more accurate. Place them on the baking sheets, leaving space between each,
- Bake 1 tray at a time. Bake until cookies are golden brown and still puffy, and centers are still soft, about 10 to 15 minutes, rotating the baking sheet halfway through baking.
- Allow the cookies to cool for a minute and then transfer them to a wire rack. If possible, allow them to cool before serving.