Jake’s White Chocolate Macadamia Cookies
The other day my friend brought me one of Jake’s white chocolate macadamia cookies and insisted I try it (even though I really wasn’t hungry at the time). It was truly delectable, and the next morning I scarfed down the rest of it for breakfast and then yearned for more (note that at this point the cookie was already a couple days old yet still excellent). The texture was perfect — soft and decadent but not too chewy. The taste was spot on and more satisfying than any dairy counterparts I can recall (and surprisingly buttery).
It was clear that a lot of love went into forming this recipe, and I couldn’t help but reach out to Jake and ask him his secrets (which he was generous & kind enough to divulge). Big thank you to him for allowing me to post it!
Jake’s White Chocolate Macadamia Cookies
Vegan, yields 12 cookies
Ingredients
Dry Ingredients:
300 grams All-purpose flour
15 grams Tapioca starch
5 grams Baking powder
1 gram Baking soda
5 grams Salt
Wet Ingredients:
28 grams Almond Milk
8 grams Vanilla Extract
Sugars & Fats:
90 grams White Sugar
110 grams Brown Sugar
168 grams Melted Earth Balance (1.5 sticks)
Mix-ins:
50 grams Macadamia Nuts
150 grams Vegan White Chocolate Chips
Directions
Preheat the oven to 375 degrees F.
Beat melted earth balance and sugar on low for ~45 seconds using an electric mixer.
Scrape the sides of the bowl with a spatula, then add dry ingredients to the bowl. Mix for ~30 seconds until the consistency is dry and sandy.
Again, scrape the sides of the bowl and then add macadamia nuts and vegan white chocolate chips. Mix for ~20 seconds.
Add almond milk and vanilla extract, then mix just until it all comes together (with no sugar or flour left at the bottom of the bowl). Do not over-mix. The dough should still be crumbly and not too cohesive.
Form the dough into 125 gram balls and chill them in the fridge for 2 hours (or 1 hour in the freezer).
Move them to a greased baking sheet and bake at 375 degrees for 18-20 minutes. Jake recommends checking them 15 minutes in since ovens vary.
Let the finished cookies cool for at least 10 minutes.
I hope to someday make these as well as Jake does (though I doubt that’s possible). Seriously, I think these are the best white chocolate macadamia cookies I’ve had and look forward to making them now that the weather is getting colder!
***Again, a special thanks to Jake Fryer for sharing his recipe! The research and care he put into creating it really shows and is very much appreciated.
Note: You can also switch out the white chocolate and macadamias for dark chocolate and chopped walnuts
