Subway-Style Macadamia Nut Cookies
How to Make Crispy and Chewy Subway-Style Macadamia Nut Cookies at Home
Let’s make delicious homemade cookies inspired by Subway, loaded with macadamia nuts! This recipe delivers a delightful crispy exterior and a wonderfully chewy interior. I’ll guide you through every step to create these irresistible macadamia nut cookies, perfect for any baking enthusiast.
Cookie Dough Ingredients- 95g low-gluten flour (cake flour)
- 55g unsalted butter, softened to room temperature
- 70g brown sugar
- 30g egg, at room temperature (approx. 1/2 small egg)
- 1g vanilla extract (approx. 1/4 tsp)
- 1g baking soda (approx. 1/4 tsp)
- 0.5g salt (approx. 1/8 tsp)
- 35g chopped macadamia nuts
- 30g white chocolate chips
Cooking Instructions
Step 1
To start making your delicious cookies, place the softened unsalted butter in a bowl. Using a whisk or electric mixer, cream the butter until it becomes smooth and has a mayonnaise-like consistency. This step ensures the butter and sugar combine beautifully.
Step 2
Add the brown sugar to the creamed butter. Whip for about 1 minute, just until combined, ensuring some of the sugar granules remain slightly intact. This is key to achieving a lovely crisp texture in your cookies.
Step 3
Gradually add the room-temperature egg, a little at a time, while whisking to incorporate it fully into the butter mixture. Be careful to prevent the mixture from separating. Once combined, stir in the vanilla extract for a fragrant touch.
Step 4
Sift the low-gluten flour, baking soda, and salt together into the bowl with the wet ingredients. Using a spatula, gently fold the dry ingredients into the wet. Employ a ’11’ (eleven) motion by cutting through the mixture, rather than overmixing, to avoid developing too much gluten.
Step 5
Mix only until you no longer see streaks of flour. Overmixing will make the cookies tough. Stop as soon as the dough comes together.
Step 6
Gently fold in the chopped macadamia nuts and white chocolate chips. Mix just until evenly distributed throughout the dough, being careful not to crush the nuts or chocolate.
Step 7
Wrap the dough tightly in plastic wrap or cling film and refrigerate for about 1 hour. This chilling period firms up the dough, making it easier to handle and shape. While the dough chills, preheat your oven to 170°C (340°F).
Step 8
Once chilled, scoop rounded portions of dough using an ice cream scoop or two spoons. Place them onto a baking sheet lined with parchment paper or a silicone baking mat, leaving ample space between each cookie as they will spread during baking.
Step 9
Bake in the preheated oven at 170°C (340°F) for 12 to 14 minutes, or until the edges are golden brown. Let the cookies cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely. This resting period allows them to set properly for that perfect crispy-chewy texture.
