Milk Chocolate Macadamia Coconut Cookies by Modern Honey

Milk Chocolate Macadamia Coconut Cookies - made dough August 19, 2023 from Modern Honey

1 cup butter, cut into cubes

1 cup brown sugar, packed 

1/2 cup granulated sugar

2 large eggs

1 teaspoon vanilla 

3 cups all-purpose flour

1 teaspoon cornstarch

3/4 teaspoon baking soda

3/4 teaspoon salt

2 cups milk chocolate chips

1 cup sweetened flaked coconut

1 cup macadamia nuts, roughly chopped

1. Preheat oven to 400 degrees F. Line baking sheets with parchment paper
2. In the bowl of a stand mixer fitted with the paddle attachment, cream together butter, brown sugar and granulated sugar until light and fluffy, about 4 minutes.
3. Add eggs, one at a time, then vanilla, mixing to combine after each addition.
4. On low speed, mix in flour, cornstarch, baking soda and salt in two to three additions, mixing just until combined. Do not overmix. 
5. Stir in chocolate chips, coconut and macadamia nuts. Portion dough into golf-ball size balls and flatten tops slightly. Evenly space on lined baking sheets. Bake 9-10 minutes or until edges are golden brown and middles no longer look raw. Remove from oven and let rest on baking sheets for 10 minutes before transferring to wire rack to cool completely.

I must be on a roll with putting nuts in cookies. But I've long ago made an exception to macadamia nuts since they don't soften in baking like their other nutty (bad pun woefully intended) counterparts. Once they cool, they're as crisp as ever.

I typically pair macadamia nuts with coconut or white chocolate or both. This recipe swaps out the white chocolate for milk chocolate. I'm running out of good quality white chocolate chunks and haven't replenished my supply yet so using milk chocolate chunks was ideal. For milk chocolate, I prefer to buy Trader Joe's Pound Plus milk chocolate bar and cut it into chunks for cookies. They taste and look better than going with chocolate chips.

I liked this cookie. It's got a little more going on than a straightforward milk chocolate chip cookie because of the macadamia nuts and coconut so the purist in me had to adapt. But I like macadamia nuts, coconut and milk chocolate separately and they worked together in this cookie. They also didn't spread much, something I always look for in a good cookie.

The edges were crisp and the coconut adds a little more of that crisp-chewy texture as well as sweetness. You can sub out semisweet chocolate chunks or chips for the milk chocolate if you prefer more chocolate and less sugar (that's not me).

Maple Pecan Oatmeal Cookies from Foodtasia

Maple Pecan Oatmeal Cookies - made dough August 26, 2023, modified from Foodtasia 

1 1/2 cups old-fashioned oats

1 1/3 cups (212 grams) all-purpose flour 

1/2 cup (37 grams) shredded, sweetened coconut

1 cup (240 grams) light brown sugar, packed

1 teaspoon salt

1 teaspoon cinnamon

1/2 cup butter

5 tablespoons maple syrup

1 teaspoon baking soda

2 tablespoons boiling water

1 teaspoon vanilla

1 cup pecans, chopped and lightly toasted

1 large egg if mixture is too dry

1. Combine oats, flour, coconut, brown sugar, salt and cinnamon in a large bowl.
2. In a small saucepan, melt and brown the butter. Transfer to a small bowl and whisk in maple syrup.
3. In a small bowl, whisk baking soda into boiling water and add the butter mixture. Stir in vanilla. Pour into oat-flour mixture and mix to combine. Fold in pecans. If mixture is too dry and doesn't come together, beat in 1 egg.
4. Portion dough into golf-ball size dough balls. Flatten into thick discs. Cover and chill or freeze for several hours or overnight.
5. When ready to bake, preheat oven to 350 degrees F. Line baking sheets with parchment paper and evenly space dough discs.
6. Bake 12-16 minutes or until edges are set and middles no longer look raw. Remove from heat and let rest on baking sheets for several minutes. Transfer to wire rack to cool completely.

Okay, back to the cookies I've been baking for care packages for Soldiers Angels. If you've read my blog for any length of time, you know I'm against nuts in cookies. They steam and soften during baking and interfere with the texture of a cookie. With the rare exception of macadamia nuts in a macadamia white chocolate and/or coconut cookie, I just don't like nuts in my cookies.

But, since the world doesn't revolve around me (damn), I followed this recipe faithfully to include the pecans. And....I have to say they worked. I think it's partly because this cookie has so many other ingredients to add to the texture, like the oats and the coconut, that the nuts didn't interfere with the texture so much as add to it.

These were little bites of goodness that almost seemed healthy if you ignore the butter, flour, and sugar. One important note: the original recipe did not include eggs. But when I mixed the recipe as is from Foodtasia's blog, the mixture was too dry. Having had bad failures with too dry cookies, especially when oats were involved, I added a large egg to bind the mixture together. Otherwise it was too crumbly and I knew they wouldn't bake properly.

It's a good thing I did as you can see the results here. The cookies didn't spread much (not enough moisture) so shape them in the shape and thickness you want them to be when forming the dough balls/discs. If you want thinner cookies with more spread and your dough seems too dry, add another egg or enough egg white to get the dough consistency you want.

Crumbl Cookies review #52 - Chocolate Cupcake

Crumbl Cookies review #52 - Chocolate Cupcake, visited September 13, 2023

Chocolate Cupcake

It only took 4 posts in the same week but with this post, I'm finally able to publish a review the same week the cookie is still available. #goalunlocked

bad angle as someone was standing partially in front of it when I took the picture

I've not been super thrilled with the Crumbl cookie offerings of late. As evidenced by me getting one cookie at a time or per week. Which isn't a bad thing, says my waistline.

I had been planning to skip this week but, believe it not, I was actually out of Crumbl cookie pieces in my freezer. When I can't (and don't) eat the cookies all at once, I break them into 1/3 or 1/4 pieces, wrap each piece and place them in my freezer. Then I take out a piece (sometimes 2) a day and eat them as an after-lunch dessert. But because the flavors haven't appealed lately and I've been buying single cookies rather than 4-packs, I ran out of cookie pieces. #horror So I decided to try the Chocolate Cupcake cookie.

Since I do like their vanilla cookies, I liked this one as it's essentially a vanilla cookie with chocolate frosting. The cookie texture is between a shortbread but not as dry and their regular cookie but not as fluffy. It was pretty good and I liked it. The chocolate frosting does overwhelm the vanilla flavor though so this cookie isn't for the vanilla purists. If you like the tub of chocolate frosting you can buy at the grocery store, you'll like this frosting. Normally I'm not a frosting person and I'm a huge frosting snob because I'm not big on frosting in the first place so it has to be worth it for me to like it. But I have to admit, this frosting was reminiscent of my childhood days, when, if my mom bought frosting at all for a made-from-box-mix cake for birthday cakes, it was more of a sentimental pleasure than a please-my-snobby-taste-buds pleasure. Not sure I'd get this again but if I needed a cookie and I didn't like anything else in the weekly lineup, then yeah, I probably would.

Crumbl Cookies review #51 - Caramel Pumpkin Cake

Crumbl Cookies review #51 - Caramel Pumpkin Cake, visited September 6, 2023

I'm trying to get caught up in my Crumbl reviews so I'm knocking these out one after the other. This (now last) week's menu didn't really interest me. I've already tried the Key Lime Pie and the Chocolate Toffee Cake, neither of which I liked enough to get again.

Crumbl's chocolate cookies are too rich for me and I prefer their milk chocolate chip cookie over the semisweet so that knocked out the other three cookies, leaving only the Caramel Pumpkin Cake. 

I have mixed feelings about this cake. Because cake is what it is. It's simply not a cookie. It wasn't even a cakey cookie. It really was a cake in a puffy disc form. Other people raved about it but I'm not one of them.

I think it's a matter of expectations. If you expect to go into Crumbl Cookies and get a bready cake, your expectations are met or even exceeded with this not-a-cookie. If you go in expecting a cookie, sorry, you're out of luck with this one.

I don't mind pumpkin and the flavor was fine, very similar to their carrot cake cookie, which I do like, but this wasn't a pumpkin cake cookie. It was pumpkin cake. Pass on this next time unless they make it more cookie and less cake. Or unless I want a bready pumpkin muffin with cream cheese frosting.

Crumbl Cookies review #50 - Cookie Butter Lava

Crumbl Cookies review #50 - Cookie Butter Lava, visited September 2, 2023

In the same week I got the cannoli test cookie, I went back a few days later to get the cookie butter lava cookie. 

When I lived in Vegas, I learned to be skeptical of Crumbl's filled cookies as none of those stores ever did it well. The filling would bake into the cookie (or so I was told) and not be found, they'd be missed entirely and literally wasn't there to be found or there was such little filling placed inside that it didn't even constitute filling. More like a swirl into the cookie.

But here's where the Sparks, NV store shines once again and I always have to give them props. They know how to make filled cookies correctly and in the right amounts so there are no excuses about too little or nonexistent filling baking into the cookie. The filled cookies are filled. 

This was really good, just the right amount of crisp at the edges and the gooeyness in the middle. It's a messy cookie to eat because the glaze drizzled over the top of the cookie hasn't set if you eat it warm (which I did - the taste piece anyway). But sacrifices must be made and a messy eating experience is worth it for an excellent cookie.

Crumbl Cookies review #49 - Cannoli Cookie (test cookie)

Crumbl Cookies review #49 - Cannoli Cookie (test cookie), visited August 30, 2023

I've gotten into the habit of going to my local Crumbl store on Wednesdays so I can wait for the test cookie and decide if I want it or any other flavor on the menu that week. Although this particular week I wanted the snickerdoodle cupcake and the cookie butter lava as well as the test cookie, I decided against upgrading to a 4-pack and getting them all at once. One of the appeals of Crumbl cookies is having a warm cookie when you buy it. Except I couldn't eat 2 warm cookies and a chilled one in one sitting so for this trip, I only got the test cookie.

There were 3 test cookies on offer at various Crumbl test stores across the country. After looking at the possible flavors, I'm glad my store decided to test the cannoli. I'm actually not a big cannoli fan. I don't mind the crisp tube of pastry shell but I don't like ricotta in a dessert (sorry but it only belongs in lasagna!). But since was supposedly only "cannoli-inspired", I decided to try it.

The cookie is served chilled but of course I let it come to room temperature first since I don't like chilled cookies. At room temp, the cookies are really soft so handle with care. Otherwise, this was fantastic. Loved the cookie and even liked the filling. If it has ricotta in it, you can't taste it. It's more like a lightly sweetened vanilla custard filling, not a ricotta one. The texture is heavier than whipped cream (I don't like whipped cream either) but not as heavy as custard. It's hard to describe other than it's really good.

I haven't always liked the test cookies even though I'm most interested in trying them. Some I'm glad I tried it as a tester but wouldn't get again, others I would get once it hits the regular lineup and still others I would get multiples of once it's released onto the regular menu. This cannoli cookie? It's the only one I've tried so far that I would get multiples of when it's offered in the normal rotation. Yup, it was that good.

Vanilla Bean Cookies from Fresh April Flours

Vanilla Bean Cookies - made dough August 18. 2023 from Fresh April Flours 

2 cups (240 grams) all-purpose flour

3/4 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup unsalted butter

1 cup powdered sugar

1 large egg

1/4 cup vegetable oil

1 tablespoon vanilla bean paste

1/2 cup granulated sugar, for rolling

1. In a medium-sized bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and powdered sugar until light and fluffy, about 2-3 minutes, scraping down the sides and bottom of the bowl to keep mixture even textured.
3. Add egg, vegetable oil and vanilla bean paste, mixing to combine.
4. On low speed, add dry ingredients in two additions, mixing until just combined. Do not overmix.
5. Scoop dough into small cookie dough balls. Cover and chill for several hours or overnight.
6. When ready to bake, preheat oven to 350 degrees F. Line baking sheets with parchment paper.
7. Place granulated sugar in small bowl and roll dough balls, coating completely. Evenly space on baking sheets and bake 8-9 minutes, until edges are set. Remove from oven and let cool on baking sheet for several minutes before transferring to wire rack to cool completely.

This is a nice, simple, straightforward sugar cookie. Dough was easy to make and came together nicely. Dough balls were easy to form and cookies tasted good. The texture was soft and the outer edges had a nice crisp. Not much more to say other than if you want an easy to make and tasty sugar cookie, here you go.

One thing I will say (okay, I always have more to say after all), is that I've noticed in recent trends that there's a lot of emphasis on things like "fast! very few ingredients! no chilling required!" and those are meant to be good things. I've been baking a long time and I tend to buck the fad trends. If I don't have a lot of time at any given moment, "fast" to me means I whip up the dough and bake it off later. "Very few ingredients" typically means you start with a mix of some sort *shudder*. Brownie mixes, cake mixes, whatever - yes, I'm a baking snob. I get the appeal of folks who don't have a lot of baking staples in their pantry but I'm not one of them. I always have flour, sugar, brown sugar, eggs, leavenings, butter, etc on hand. No mixes here. Or at least rarely.

And lastly, not chilling dough is not my thing. After decades of working high pressure jobs in the tech industry, I rarely have time to make dough, bake the cookies, cool them and package them up in one block of time. So it's easy enough to take 15 minutes (or less) to make the dough, portion them into dough balls and chill or freeze them. Another 15-30 minutes on a different day to bake and cool them for packaging. So I always chill dough because I rarely intend to make, bake and eat on the same day. I get that's not the case for everyone and some people just want a cookie NOW. Hence why if you just take the time once to make dough and portion into dough balls, stick them in your freezer then warm, freshly baked cookies will only ever be 10-15 minutes away from your grasp.

The other reasons for chilling dough first are 1) to let it firm up and spread less when being baked and 2) as the dough chills, it dries out and the flavors get more concentrated. You don't want it too dry but an extra few hours or overnight chilling doesn't hurt the dough and makes your cookies more flavorful. So yeah, "3-ingredient" baked goods, no chilling time required and so on don't do it for me.

Pan-Banging Chocolate Chip Cookies from 100 Cookies by Sarah Kieffer

Pan-Banging Chocolate Chip Cookies - made dough August 18, 2023 from 100 Cookies by Sarah Kieffer

2 cups (284 grams) all-purpose flour

3/4 teaspoon salt

1/2 teaspoon baking soda

1 cup (2 sticks or 227 grams) unsalted butter, room temperature

1 1/2 cups (300 grams) granulated sugar

1/4 cup (50 grams) brown sugar

1 large egg

2 tablespoons water

1 tablespoon pure vanilla extract

6 ounces (170 grams) bittersweet chocolate, chopped into chunks

fleur de sel for sprinkling, optional

1. Preheat oven to 350 degrees F. Line baking sheets with parchment paper.
2. In a small bowl, whisk together flour, salt and baking soda.
3. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy, about 1 minute.
4. Add the granulated sugar and brown sugar and beat on medium speed until light and fluffy, 2 to 3 minutes.
5. Add the egg, water and vanilla and mix on low speed until combined.
6. Add the flour mixture in two additions and mix on low speed until just combined. Fold in chocolate chips on low speed.
7. Portion the dough into 1/4-cup or 3-ounce dough balls. Flatten slightly into thick discs. Place 3 or 4 cookies an equal distance apart on baking sheet. 
8. Bake the cookies one pan at a time. Bake until the dough discs have spread flat but are puffed slightly in the center, 9 minutes. Lift one side of the baking pan up about 4 inches and gently let it drop down against the oven rack, so the edges of the cookies set and the center falls back. After the cookies puff up again in 2 minutes, repeat lifting and dropping the pan. Repeat a few more times to create ridges around the edge of the cookie. Bake for 15 to 16 minutes total, until the cookies have spread out and the edges are golden brown but the centers are much lighter and not fully cooked.
9. Transfer the pan to a wire rack and sprinkle the cookies with fleur de sel if desired. Let the cookies cool for 10 minutes then move them to a wire rack to cool completely.

Do you like those ripples at the edges of cookies, commonly found in some bakery cookies? Or do you like your chocolate chip cookies thin and crispy? If you're a "yes" to both. here's the recipe for you. 

This recipe is from Sarah Kieffer's book 100 Cookies but she also has it on her Vanilla Bean blog. I don't think I've tried a bad recipe from her yet, either from her book or her blog. Although I'm not a fan of thin. crispy cookies, surprisingly, I did like this one so her recipe streak continues. It's a bit sweet for me but that's probably because I used milk chocolate chunks and because this has way more granulated sugar than brown sugar. If you want to cut the sweetness, use semisweet or dark chocolate chips.

The pan banging trick is literally just that. You let the cookies bake for 9 minutes then bang the pan on the oven rack several times. Banging the pan deflates the cookies and causes those ripples at the edges as the middle collapses. You let it bake for 2 minutes then bang the pan again to once again deflate the middles that keep trying to rise, thus creating another ripple at the edges. Another 2 minutes, bang, deflate, 2 minutes, bang, deflate and so on until the cookies are the golden caramel you want them to be. 

Depending how long you bake, bang and ripple, the cookies will be crisp if you bake them to an even golden color. I prefer for at least the middles to be chewy so I didn't bake these as long but even then, they were still more crisp than chewy. 

As good as these tasted, I don't think I'd make them again unless I knew someone who really does like crisp cookies, mostly because the pan banging was a pain in the ass. I don't like opening the oven every two minutes to bang the pan (too much heat escapes) and I'm not used to roughing up my baking pans that way, lol. Still, it's a fun technique if you want the rippled look and that crisp texture.