Sohla's confident and thorough explanation of every aspect of the recipe is really appreciated! I love that she mentioned the reason for each ingredient and technical choice she made, as well as even mentioning why she didn't use brown sugar when it might be expected here. Thanks so much, Sohla!
Yield: About 12 large cookies 1cup plus 6 tablespoons/280 grams granulated sugar 1vanilla bean (optional) 12tablespoons/168 grams unsalted butter 3tablespoons/20 grams nonfat milk powder (see Tip) 2teaspoons vanilla extract 2teaspoons kosher salt (such as Diamond Crystal) 1teaspoon baking powder ½ teaspoon baking soda ¼ teaspoon almond extract 2large eggs 2cups/240 grams all-purpose flour 1cup/130 grams roughly chopped roasted and salted macadamia nuts, plus more to garnish 1cup/160 grams roughly chopped white chocolate, plus more to garnish Flaky salt Step 1 Add the granulated sugar to the bowl of a stand mixer (or large bowl if using a hand mixer). If using the vanilla bean, use a sharp paring knife to split it in half lengthwise. Use the back of the knife to scrape out the seeds and add them to the sugar. Step 2 In a medium saucepan over medium heat, melt the butter (with the vanilla pod, if using) and cook until foamy, swirling the pan occasionally. Whisk in the milk powder and cook until light golden brown, whisking constantly, about 2 minutes. Reduce the heat to low and continue cooking, whisking constantly, until very deeply browned, about 30 seconds. Remove from heat, remove and discard the vanilla pod, if using, and with a stiff spatula, scrape the butter and all the solids into the bowl with the sugar. Step 3 Stir to distribute the heat of the butter, then add vanilla extract, salt, baking powder, baking soda, almond extract and eggs. Mix with the whisk attachment on medium-high speed for 6 minutes, stopping once to scrape the bowl and whisk. (This dissolves some sugar and makes the cookies extra chewy.) Step 4 Add the flour and mix with a stiff spatula until evenly combined into a dough. Add the nuts and chocolate to the dough and mix until combined. Step 5 Divide the dough into ¼-cup (75 gram) portions using a #16 scoop, or a measuring cup. Roll the portions into balls, flatten them slightly into disks, and arrange on a parchment-lined quarter sheet pan or plate. Garnish each portion by pressing pieces of extra chocolate and nuts on top of the cookies. Cover, and refrigerate for at least 12 hours and up to 4 days. (Once chilled, the portions can be transferred to a resealable plastic bag and frozen.) Step 6 When ready to bake, arrange a rack in the center of the oven and line a sheet pan with parchment. Heat the oven to 350 degrees. Arrange 6 dough portions on the pan and lightly sprinkle each with flaky salt. Bake until puffed, cracked and golden along the edges, 13 to 15 minutes. (If baking frozen dough, increase the bake time by 2 minutes.) Step 7 Using a spatula, transfer the cookies to a rack to cool. Repeat with remaining cookie dough. (No need to cool the sheet pan between batches.) TIP You can find milk powder in the baking aisle of the grocery store, alongside cans of evaporated milk.
More than Sohla's creativity and talent, she's an awesome teacher. One of the most inspiring Chef's on the food scene. My favourites are when she takes tried and true recipes and elevates to a stand alone recipe. Thank you Sohla for improving everyone's expertise in the kitchen.
This is definitely a "luxury" cookie. I used half a vanilla pod but next time I will probably not splurge for it. The cookies needed a few more minutes in my oven to be done. They do crisp as they cool. The taste is buttery, slightly fragrant, with vanilla flavor coming through if using good white chocolate (I used Valrhona bars). The most interesting part is the mouthfeel, not something you usually associate with cookies. That might be coming from the vanilla seeds. Vanilla paste might be a good swap here (and cheaper than the bean). INGREDIENTS 1 cup plus 6 tablespoons/280 grams granulated sugar 1 vanilla bean (optional) 12 tablespoons/168 grams unsalted butter 3 tablespoons/20 grams nonfat milk powder (see Tip) 2 teaspoons vanilla extract 2 teaspoons kosher salt (such as Diamond Crystal) 1 teaspoon baking powder ½ teaspoon baking soda ¼ teaspoon almond extract 2 large eggs 2 cups/240 grams all-purpose flour 1 cup/130 grams roughly chopped roasted and salted macadamia nuts, plus more to garnish 1 cup/160 grams roughly chopped white chocolate, plus more to garnish Flaky salt
Trust Sohla. This cookie *is* money! I just made these wth GF flour blend, EnerG egg replacer, and added some dried cranberries for tart and festive flair- and they’re awesome!!! Definitely going in the annual holiday cookie rotation.
I will always love how much Sohla teaches and demonstrates the recipes and techniques. I also love how she takes classic recipes and takes them up like 10 levels. Alway happy to see her on NYT cooking
Sohla is a GEM. She has the knowledge and expertise to explain the *why* behind each step. As someone who's always trying to become a better baker, that's incredibly valuable. I am so happy that I can take the lessons from this particular recipe video and apply them to other recipes. For example, I now know the importance of resting cookie recipes with brown butter and vanilla. Thanks so much, Sohla!
I made these today but I’ve read the comments on nyt website and tried it with 1tsp of salt and reduced the sugar to 190g. I didn’t have enough macadamia and white chocolate for the toppings so I left it out. It turned out great. Also I tried baking one cookie after 2 hrs rest and another batch with overnight rest, the resting is very important for the flavours. This is a great recipe but mine looked nothing like the video. Not sure why.
I’m not a macadamia person but I hoped on so fast for Sohla. To be honest this recipe looks good and I usually will make toasted cashews in ground cinnamon, cloves and ginger during the holidays that I would use instead. Edit: I realized that it probably sounds weird but it’s holiday go to for me, it’s a great snack when you cooking or baking, they make a great topping to so many holiday recipes and to put out for guest when they arrive. While they’re a little bit different texture wise from macadamias, cashews do have a little natural sweetness, they toast really well and have a little bit of fattyness that works well. And they really take well to a lot of the warmer holiday spices so you can add more heat or spice to them depending on what you prefer
I'm so happy to be a part of the Sohla fan club. "It's hard to do it backwards" reminds me of the Ginger Rogers quote: "Yes, Fred's good, but I'm doing it backwards and in heels." That's Sohla.
I made this today and OMG it's sooo good! I didn't use the vanilla pod bc can't afford it, but still turned out tasty! The recipe was easy to follow if you prepare the ingredients ahead of time. This will definitely be a part of my cookie rotation and christmas cookie gifts.
Also if anyone can't splurge on vanilla beans, I'm sure imitation vanilla would work just fine (you just wont get those fun vanilla specks) most of the nuance of flavors from the bean evaporates during baking so beans really only make a huge difference in non-baked applications like ice cream
I TRIED THESW TODAY!!! They came out PERFECT! I used skim powered milk because i had no non-fat and i ran out of unsalted butter so i had to add about 20g salted butter to let it all fit… Oh! And i used white chocolate chips coz I had extra and they were STUNNING! I even used a vanilla bean for the first time ever! Since vanilla beans are expensive I wanna try the recipe with just extract (to give out to workmates) and see how that changes the flavour. Over all 10/10!!!! UPDATE: I tried it half the size and with only vanilla extract for the three step vanilla extract process (basically used extract instead of bean for each step she mentions) im so excited to see the results!
Loved seeing you laugh while making this amazing cookie!! This is one I need to learn by heart! Very delicious and simple to make....thank you, Sophia ~ Happy New Year!
I couldn't find the "good white chocolate" at any of the closest stores 😭 Had to take some Ghirardelli white choc chips and am currently making them. But I bet it will still taste yummy 🥹 after all, it is a Sohla recipe 🥰
Sohla is slaying, as always! I'll be cooking these during the holidays! I wonder if Sohla and Claire have ever been together in the NYT Cooking Test kitchen 😳
I wish I had grown up with you. I would have been your BFF. Just imagine a kid/friend knows how to bake and cook. We would have had some great sleepovers. Your classmates missed out on the opportunity of being your friend. I watched the video where you talked about your birthday party. I also bought your cookbook, which is fantastic. I'm so proud of you. I will be making these cookies.
The use of lots of good quality vanilla is a smart move for a kind of cookie (let's just face it) whose main purpose is to be a texturally satisfying vanilla machine.
This recipe looks amazing, but if you have someone with a nut allergy, would removing the nuts make a difference to the overall cookie? Also would you need less salt? I know it's a dumb question to ask because it's literally white chocolate and macadamia recipe but I thought why not 😂
I tried these. But the batter is so runny. Is the conversion to grams in the recipe maybe not right? I put them on the tray regardless, hoping to just form them again in the morning :/
Anyone knows the benefit of portioning the cookies out before resting in the fridge? Other than saving them for future use in the freezer I can't see why you couldn't just bulk rest the dough and then portion the cookies the next day 🤔
I find it a PITA to portion cookies after resting in the fridge, especially if they have a lot of add-ins, the dough also firms up a bunch and it's hard to get through. But maybe I just need to workout more 😂
It's so much easier to portion before it's cold. Whenever I make cookies I will scoop them with my cookie scoop right away, and pop them onto a baking sheet in the fridge for about 40 minutes. Then put them into tupperware containers, let the dough "age" for a day or two, then either bake them off or freeze them.
Sohla's confident and thorough explanation of every aspect of the recipe is really appreciated! I love that she mentioned the reason for each ingredient and technical choice she made, as well as even mentioning why she didn't use brown sugar when it might be expected here. Thanks so much, Sohla!
yoursmind99.blogspot.com/2022/12/heat-on-eatfood-thermometers.html
Sohla has gotten really good with her presentation skills. She was great on Seth Meyer's show.
@@wm6549 She’s always been awesome!
Yield:
About 12 large cookies
1cup plus 6 tablespoons/280 grams granulated sugar
1vanilla bean (optional)
12tablespoons/168 grams unsalted butter
3tablespoons/20 grams nonfat milk powder (see Tip)
2teaspoons vanilla extract
2teaspoons kosher salt (such as Diamond Crystal)
1teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon almond extract
2large eggs
2cups/240 grams all-purpose flour
1cup/130 grams roughly chopped roasted and salted macadamia nuts, plus more to garnish
1cup/160 grams roughly chopped white chocolate, plus more to garnish
Flaky salt
Step 1
Add the granulated sugar to the bowl of a stand mixer (or large bowl if using a hand mixer). If using the vanilla bean, use a sharp paring knife to split it in half lengthwise. Use the back of the knife to scrape out the seeds and add them to the sugar.
Step 2
In a medium saucepan over medium heat, melt the butter (with the vanilla pod, if using) and cook until foamy, swirling the pan occasionally. Whisk in the milk powder and cook until light golden brown, whisking constantly, about 2 minutes. Reduce the heat to low and continue cooking, whisking constantly, until very deeply browned, about 30 seconds. Remove from heat, remove and discard the vanilla pod, if using, and with a stiff spatula, scrape the butter and all the solids into the bowl with the sugar.
Step 3
Stir to distribute the heat of the butter, then add vanilla extract, salt, baking powder, baking soda, almond extract and eggs. Mix with the whisk attachment on medium-high speed for 6 minutes, stopping once to scrape the bowl and whisk. (This dissolves some sugar and makes the cookies extra chewy.)
Step 4
Add the flour and mix with a stiff spatula until evenly combined into a dough. Add the nuts and chocolate to the dough and mix until combined.
Step 5
Divide the dough into ¼-cup (75 gram) portions using a #16 scoop, or a measuring cup. Roll the portions into balls, flatten them slightly into disks, and arrange on a parchment-lined quarter sheet pan or plate. Garnish each portion by pressing pieces of extra chocolate and nuts on top of the cookies. Cover, and refrigerate for at least 12 hours and up to 4 days. (Once chilled, the portions can be transferred to a resealable plastic bag and frozen.)
Step 6
When ready to bake, arrange a rack in the center of the oven and line a sheet pan with parchment. Heat the oven to 350 degrees. Arrange 6 dough portions on the pan and lightly sprinkle each with flaky salt. Bake until puffed, cracked and golden along the edges, 13 to 15 minutes. (If baking frozen dough, increase the bake time by 2 minutes.)
Step 7
Using a spatula, transfer the cookies to a rack to cool. Repeat with remaining cookie dough. (No need to cool the sheet pan between batches.)
TIP
You can find milk powder in the baking aisle of the grocery store, alongside cans of evaporated milk.
More than Sohla's creativity and talent, she's an awesome teacher. One of the most inspiring Chef's on the food scene. My favourites are when she takes tried and true recipes and elevates to a stand alone recipe. Thank you Sohla for improving everyone's expertise in the kitchen.
Sohla’s reference to going to the mall and getting Mrs. Field’s cookies took me right back to my teen years! Her version is chef’s kiss 🪄 🎉
This is definitely a "luxury" cookie. I used half a vanilla pod but next time I will probably not splurge for it. The cookies needed a few more minutes in my oven to be done. They do crisp as they cool. The taste is buttery, slightly fragrant, with vanilla flavor coming through if using good white chocolate (I used Valrhona bars). The most interesting part is the mouthfeel, not something you usually associate with cookies. That might be coming from the vanilla seeds. Vanilla paste might be a good swap here (and cheaper than the bean).
INGREDIENTS 1 cup plus 6 tablespoons/280 grams granulated sugar 1 vanilla bean (optional) 12 tablespoons/168 grams unsalted butter 3 tablespoons/20 grams nonfat milk powder (see Tip) 2 teaspoons vanilla extract 2 teaspoons kosher salt (such as Diamond Crystal) 1 teaspoon baking powder ½ teaspoon baking soda ¼ teaspoon almond extract 2 large eggs 2 cups/240 grams all-purpose flour 1 cup/130 grams roughly chopped roasted and salted macadamia nuts, plus more to garnish 1 cup/160 grams roughly chopped white chocolate, plus more to garnish Flaky salt
When sohla asks if everyone is getting a cookie box! It warmed my heart it’s those little details of kindness that makes her my favorite.
I see Sohla, I click immediately😍 These cookies look to die for!!!!
I love the fact that all the bakers/ writers got a cookie box for cookie week. I love seeing everyone's reaction to other people's cookies.
Sohla rocks! Her level of knowledge is so helpful and it's simply very fun to watch her in action.
Adding the milk powder to brown to have extra caramelized bits- so smart. And frying the vanilla bean in it *chef's kiss*
I am literally going to go buy milk powder tonight to put it in all of my brown butter baking for the holidays. Sohla is a genius
Sohla is such a gem 👍 always fun to see her enthusiasm ✌️
Those white chocolate macadamia cookies look appetizing we hope to see more videos like this.
Love the cookie box surprise at the end ... way to go NYT Cooking
Trust Sohla. This cookie *is* money! I just made these wth GF flour blend, EnerG egg replacer, and added some dried cranberries for tart and festive flair- and they’re awesome!!! Definitely going in the annual holiday cookie rotation.
I will always love how much Sohla teaches and demonstrates the recipes and techniques. I also love how she takes classic recipes and takes them up like 10 levels. Alway happy to see her on NYT cooking
Sohla is a GEM. She has the knowledge and expertise to explain the *why* behind each step. As someone who's always trying to become a better baker, that's incredibly valuable. I am so happy that I can take the lessons from this particular recipe video and apply them to other recipes. For example, I now know the importance of resting cookie recipes with brown butter and vanilla. Thanks so much, Sohla!
I made these today but I’ve read the comments on nyt website and tried it with 1tsp of salt and reduced the sugar to 190g. I didn’t have enough macadamia and white chocolate for the toppings so I left it out. It turned out great. Also I tried baking one cookie after 2 hrs rest and another batch with overnight rest, the resting is very important for the flavours. This is a great recipe but mine looked nothing like the video. Not sure why.
I’m not a macadamia person but I hoped on so fast for Sohla. To be honest this recipe looks good and I usually will make toasted cashews in ground cinnamon, cloves and ginger during the holidays that I would use instead.
Edit: I realized that it probably sounds weird but it’s holiday go to for me, it’s a great snack when you cooking or baking, they make a great topping to so many holiday recipes and to put out for guest when they arrive. While they’re a little bit different texture wise from macadamias, cashews do have a little natural sweetness, they toast really well and have a little bit of fattyness that works well. And they really take well to a lot of the warmer holiday spices so you can add more heat or spice to them depending on what you prefer
yoursmind99.blogspot.com/2022/12/heat-on-eatfood-thermometers.html
I'm so happy to be a part of the Sohla fan club. "It's hard to do it backwards" reminds me of the Ginger Rogers quote: "Yes, Fred's good, but I'm doing it backwards and in heels." That's Sohla.
Looks incredible and your passion for the ingredients really sells this cookie
Oh Sohla, I do so hope you know how much joy you bring to my life ❤️
SOHLA ! 🤩 I love your energy, knowledge and personality. You make cooking anything interesting and fun😁
Knowledge plus personality is a killer combo and Sohla has it!
I just baked off 4 cookies from my batch. They are amazing! I did regular size cookies 40g and they have an A+ rating from me!
I made this today and OMG it's sooo good! I didn't use the vanilla pod bc can't afford it, but still turned out tasty! The recipe was easy to follow if you prepare the ingredients ahead of time. This will definitely be a part of my cookie rotation and christmas cookie gifts.
I love the addition of the milk powder! What an amazing touch
Sohla: Professional Chef, Food personality & Adorable Human Creature 🥰
Sohla is back!
Amazing looking recipe, im drooling just thinking about it
Haven't watched Sohla's video in a while, still delightful. Love her.
Also if anyone can't splurge on vanilla beans, I'm sure imitation vanilla would work just fine (you just wont get those fun vanilla specks) most of the nuance of flavors from the bean evaporates during baking so beans really only make a huge difference in non-baked applications like ice cream
This person is a gift... thanks, Sohla!
Sohla is just supreme.
A master in class, in addition to being masterclass.
An absolute delight.
I’m not even a cookie person, but I appreciate the passion and expert execution!
The only time I enjoy white chocolate is in a cookie like this. Thank you Sohla!
@NYT_Cooking1 haha scammer.
You’re literally the cutest ❤ I’m excited to try this recipe
This is one of my favorite cookies too, I can't wait to try Sohla's recipe
I TRIED THESW TODAY!!! They came out PERFECT! I used skim powered milk because i had no non-fat and i ran out of unsalted butter so i had to add about 20g salted butter to let it all fit… Oh! And i used white chocolate chips coz I had extra and they were STUNNING! I even used a vanilla bean for the first time ever! Since vanilla beans are expensive I wanna try the recipe with just extract (to give out to workmates) and see how that changes the flavour. Over all 10/10!!!!
UPDATE: I tried it half the size and with only vanilla extract for the three step vanilla extract process (basically used extract instead of bean for each step she mentions) im so excited to see the results!
Sohla, you are so much fun to watch because you are always having fun and laughing!
Loved seeing you laugh while making this amazing cookie!! This is one I need to learn by heart! Very delicious and simple to make....thank you, Sophia ~ Happy New Year!
Im loving sohla in cool tones!
I tried your recipe and the cookies came out amazing! They bursted with flavor! Great recipe!
cookie week!!!!!! so excited to see sohla on this!!!
OH HELL NO YOU DIDN’T JUST POST A VID OF MY FAVORITE TYPE OF COOKIE WHAT THE HELL YAAAAAAAAAS!!!!
🎉🎉🎉🎉🎉🎉🎉🎉🎉
GIMMA DAT RECIPE SOHLA 🤗🤗🤗😘😘😘😘😘😘😘
These look bomb! And I love the feel of this video, so organic, and your personality quirky and fun ! 🙌🏽🫶🏽💗🙃🙃
What is the ‘good chocolate’. Love Sohla’s skills and passion.
Yes I too would like to know what is “good white chocolate “??
I couldn't find the "good white chocolate" at any of the closest stores 😭 Had to take some Ghirardelli white choc chips and am currently making them. But I bet it will still taste yummy 🥹 after all, it is a Sohla recipe 🥰
I need to try this recipe this holiday season
I've never felt closer to Sohla haha. I also got nothing but these cookies from Mrs Fields at the mall so often as a kid too!!!!!!
This was so fun! Can't wait to make these - on my list for next weekend.
This recipe looks incredible, and white chocolate macadamia is an absolute top tier cookie choice!
Sohla is slaying, as always! I'll be cooking these during the holidays!
I wonder if Sohla and Claire have ever been together in the NYT Cooking Test kitchen 😳
Sohla’s explanation of her methodology is #classicsohla.
yoursmind99.blogspot.com/2022/12/heat-on-eatfood-thermometers.html
"Classy guys" 😆 Sohla is a treasure.❤
You had me at white chocolate and Shola. I just love watches her.
Sohla makes the best food! These cookies look amazing ugh I need
Another sweet reminder for The El-Waylly's gingerbread show. Thanks x
i love sohla so much
*Delicious chocolate macadamia cookies* 🍪
I have exactly the same childhood memory...my mother and I would share a white chocolate macadamia cookie from Mrs Fields on every trip to the mall.
So exited to make these! Love Sohla wish i could go to dinner with her and Ham!
Can’t wait to try making these
It’s simple. Sohla, click, happy.
Tootally agree on the almond extract
I’m totally making these!!
I like her videos before I start watching! That's probably pretty common among her fans. 😊
Sohla i will making this, your the best! Thank You!
I wish I had grown up with you. I would have been your BFF. Just imagine a kid/friend knows how to bake and cook. We would have had some great sleepovers. Your classmates missed out on the opportunity of being your friend. I watched the video where you talked about your birthday party. I also bought your cookbook, which is fantastic. I'm so proud of you. I will be making these cookies.
This just looks amazing 🤤
🖐🏿Guys and Gals!
🙏🏿PLEASE make some DELICIOUS middle eastern mammool shortbread cookies!😋
These are gorgeous, I can't wait to try 'em
Oh my god on my way to get the ingredients right now
This recipe is mouthwatering
I adore Sohla
Omg, I heard "gochujang caramel cookies" at the end and its by Eric Kim. Really hope we get to see those made!
Those look so good
The use of lots of good quality vanilla is a smart move for a kind of cookie (let's just face it) whose main purpose is to be a texturally satisfying vanilla machine.
MORE SOHLA!!!!
SOHLA FOREVER!!
My fav kind of cookie ❤
I'm making these sometime this week
my love!! hope to see another couple gingerbread off this year HEHE
Im about to make these but Im not sure if the recipe will double well 😅
I'm here for Sohla.
Sohla are you using Valrhona white chocolate?
What is a gourmet white chocolate? I’ve used ghirardelli.
I would love to know where Sohla’s apron is from. Someone please give me insight..?
This recipe looks amazing, but if you have someone with a nut allergy, would removing the nuts make a difference to the overall cookie? Also would you need less salt? I know it's a dumb question to ask because it's literally white chocolate and macadamia recipe but I thought why not 😂
Australia is awash in bad white chocolate macadamia biscuits, so I have to give these a go!
Do you wet or oil your hands to roll them? I found them VERY sticky after adding it the flour / chocolate / nuts
sohla te amo
Hi. Where can I find the recipe?
I tried these. But the batter is so runny. Is the conversion to grams in the recipe maybe not right? I put them on the tray regardless, hoping to just form them again in the morning :/
Uh-Mazing!
Almond is the new vanilla
Wow so yummy 😋😋
yoursmind99.blogspot.com/2022/12/heat-on-eatfood-thermometers.html
Can I bake them less to get a softer texture?
Inneeddd this cookie in my life
I love that little tiny *ting* after she chops the nuts & says "nice and chunky" - totally redeems the mic mishap with Ham at Thanksgiving lol
Soooo we can only access the recipe by subscribing to NY times???
Anyone knows the benefit of portioning the cookies out before resting in the fridge? Other than saving them for future use in the freezer I can't see why you couldn't just bulk rest the dough and then portion the cookies the next day 🤔
I find it a PITA to portion cookies after resting in the fridge, especially if they have a lot of add-ins, the dough also firms up a bunch and it's hard to get through. But maybe I just need to workout more 😂
It's so much easier to portion before it's cold. Whenever I make cookies I will scoop them with my cookie scoop right away, and pop them onto a baking sheet in the fridge for about 40 minutes. Then put them into tupperware containers, let the dough "age" for a day or two, then either bake them off or freeze them.
How do I fix my cookie dough from being runny? I followed the recipe, what did I do wrong 😭