The softest cookie you'll ever bake

Wow, I think this is the longest amount of time I have been away from my blog. Sydney utilized her spring break to visit the colleges she wants to transfer to, NYU, Goerge Washington University, and Georgetown University. I never knew visiting three colleges in two states could be as excited and exhausting as it was. I had intended on writing an article during our down time; however we really did not have any down time.

It had been a very long time since I visited our nation’s capital, the feeling of pride and patriotism was almost overwhelming! We lucked out on the weather, which was  about 22 degrees C/ 70 degrees F. The cherry blossoms were in bloom, but had not quite turned the beautifully cheerful pink. We took full advantage of the unusually warm, dry weather, and walked everywhere, (yes, for those of you who know us Sydney and I did wear high heels)!

A few years ago Sydney designed a survey asking her entire school to choose there favorite type of cookie, Chocolate Chip won hands down. It seemed atropros to give our version of a chocolate chunk macadamia nut cookie.

Macadamia and Double Chocolate Chunk Cookies:

One is never enough

• 135 grams/1 1/8- cups all-purpose flour
• 152 grams/ 1 1/2-cups cake flour
• 6 grams/1- teaspoons baking powder
• 1-teaspoon baking soda
• 1/2 teaspoon salt
• 56 grams/4 tablespoons unsalted butter, at room temperature
• 51 grams/4 tablespoons vegetable shortening
• 100grams/1/2 cup granulated sugar
• 98 grams/1/2 cup packed light brown sugar
• 2 large eggs, at room temperature
• 122/1/2 cup Greek yogurt, Fat Free
• 30 grams/2 tablespoons milk
• 1 teaspoon Italian white vinegar
• 1/2 teaspoon vanilla extract
• ½ teaspoon almond extract
• 212 grams/1 1/4-cup white chocolate, chopped coarsely
• 210 gram bitterswett chocolate chopped
• 1 cup macadamia nuts, chopped

Preheat the oven to 180 degrees C/ 350 degrees F. Line four baking sheets with silpats or parchment paper.

Whisk the flours, baking powder, and salt together in a medium bowl.

Gently whisk to combine ingredients

In the bowl of a standing mixer fitted with the paddle attachment, cream the butter, shortening and both sugars on medium speed until light and fluffy, about 3-4 minutes.

Keep the speed no higher than medium-low

Beat in the eggs one at a time.

Once the first egg is completely combined add the second

Add yogurt, beating just until combined.

Whisk the yogurt a few times prior to adding. Once combined turn the mixer off.

In a small measuring cup, stir together the milk, baking soda and vinegar.

This mixture will bubble a little

Add the milk mixture.

On low speed

Add all the whisked dry ingredients to the batter and beat on low speed just until combined.

Gradually add, on low, until combined.

Mix in the vanilla and almond extract increase to medium speed, beat  for about a minute, until all the ingredients are incorporated and the batter is light.

Add the vanilla extract and than the almond

  Dust the white chocolate chunks, bittersweet chocolate chunks and macadamia nuts with flour,and  stir in the chocolate chips with a wooden spoon. Place the batter in the refrigerator for about 30 minutes.

Use a small ice cream scoop to drop the batter onto the prepared baking sheets, 12 cookies to a sheet.

This method insures the cookies will be the same size

Bake, one sheet at a time, for 9-10 minutes, or until the edges of the cookies begin to brown and they spring back when lightly pressed in the center. Allow the cookies to remain on the baking sheets for 3 to 5 minutes, transfer to a wire rack and let the cookies cool. There is nothing like a warm Macadamia Double Chocolate Chunk Cookie and a glass of milk!

Voila!