Chewy Macadamia Nut Cookies

Chewy Macadamia Nut Cookies

Ingredients

  • 6 oz. (1 1/2 sticks) butter, softened
  • 2 cups firmly packed dark brown sugar
  • 1 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Powder
  • 2 eggs
  • 3 cups unbleached all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cream of tartar
  • 1 teaspoon cinnamon
  • 1 cup chopped macadamia nuts

Directions

Cream the butter, brown sugar and vanilla powder in a mixing bowl using an electric mixer on a medium speed until fluffy. Add the eggs one at a time, mixing after each addition. Add the flour, baking soda, salt, cream of tartar and cinnamon and mix well. Stir in the macadamia nuts. Chill for 2 hours.

Preheat the over to 350 degrees F. Coat an insulated cookie sheet with nonstick cooking spray.

Shape the dough into 1 inch balls and place on the prepared cookie sheet. Bake for 15 to 18 minutes or until golden brown. Cool on a wire rack.

Notes:

When preparing bakery items such as cookies, here’s a tip to enhance the flavor intensity of your product: cream the vanilla into the butter or shortening and sugar first. This step encapsulates the vanilla and helps prevent flavor loss in low mass/low moisture/high heat cookies.

  • 170 g (1 1/2 sticks) butter, softened
  • 400 g firmly packed dark brown sugar
  • 1 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Powder
  • 2 eggs
  • 380 g unbleached all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cream of tartar
  • 1 teaspoon cinnamon
  • 140 g chopped macadamia nuts

Directions

Cream the butter, brown sugar and vanilla powder in a mixing bowl using an electric mixer on a medium speed until fluffy. Add the eggs one at a time, mixing after each addition. Add the flour, baking soda, salt, cream of tartar and cinnamon and mix well. Stir in the macadamia nuts. Chill for 2 hours.

Preheat the over to 180 degrees C. Coat an insulated cookie sheet with nonstick cooking spray.

Shape the dough into 3 cm balls and place on the prepared cookie sheet. Bake for 15 to 18 minutes or until golden brown. Cool on a wire rack.

Notes:

When preparing bakery items such as cookies, here’s a tip to enhance the flavor intensity of your product: cream the vanilla into the butter or shortening and sugar first. This step encapsulates the vanilla and helps prevent flavor loss in low mass/low moisture/high heat cookies.

  • 10 minprep

  • 15 mincook

  • 3dozen

This Recipe Uses

Madagascar Bourbon Pure Vanilla Powder

Madagascar Bourbon Pure Vanilla Powder