Cookies may spread for a variety of reasons. So before baking an entire batch,
bake a test cookie to give a good indication of dough condition. If it spreads
more than desired, the dough may be too soft. Try refrigerating dough until well
chilled (one to two hours). If the dough is still too soft, stir in 1 to
2-tablespoons of flour. Also, do not over-soften the butter before making the
dough. Be sure to cool and clean cookie sheets between batches.
For consistent and flavorful results, real butter is the answer for the
appearance and taste bakers come to expect.
Macadamia Toffee Chip Cookies
1 1/2 C. (3
sticks) unsalted butter, room temperature
1 C. granulated sugar
2/3 C. packed light-brown sugar
2 large eggs
1 t. pure vanilla extract
2 C. all-purpose flour
2 C. cake flour (not self-rising)
2 t. baking soda
1 t. salt
3 C. toffee chips
2 1/2 C. coarsely chopped macadamia nuts (11 ounces)
Preheat the oven to 350° F. Line baking sheet with a Silpat baking mat or
parchment paper, and set aside.
In the bowl of an electric mixer fitter with the paddle attachment, combine
butter and sugars. Beat on medium speed until light and fluffy, about 2 minutes.
Scrape down sides of the bowl. Add eggs and vanilla extract, and beat to
combine. In a medium bowl, whisk flours, baking soda, and salt until combined.
Mix in toffee chips and macadamia nuts.
Scoop dough out onto prepared baking sheets using a 1/2-ounce ice-cream scoop,
placing them about 2 inches apart. Flatten cookies slightly with the palm of
your hand. Bake until golden and just set, rotating the sheets between the oven
racks halfway through to ensure even browning, about 15 minutes. Transfer the
sheets to a wire rack to cool, about 5 minutes. Transfer cookies from sheet to
rack to cool completely. Store in an airtight container for up to 1 week.
