Ultimate cookie series – 2 – Macademia white chocolate cookie revisited

So I’ve started this quest for the ultimate cookie recipe. Trying to find one (or a few) recipe which can be used as the basis for just about all cookies. How ideal would that be? You’d just pull out this one (or two, or three) recipe, add some new flavouring, new ingredients and voila, you’ve once again baked a perfect cookie. So, no idea whether I’ll achieve this goal in the end. But for now I’m enjoying myself too much in investigating the matter!

My previous post on this challenge covered chewy white chocolate macademia cookies. After making the cookies and varying with the type of sugar I used, I wasn’t yet satisfied though. The recipe required some more exploring. So, I set off to work and baked a new batch of cookies!whipping up butter, sugar and egg

Second white chocolate macademia cookie trial

This time I approached my recipe a little differently. I made one batch of liquid ingredients (butter, egg, sugar) and split this over my 4 (yes! four!) different dry mixes. As a reminder, the overall recipe I used was (based on a recipe I found online):

Macademia white chocolate cookie revisited
  • 150g of flour (regular flour for recipe1 and 2, 50/50 whole wheat flour:plain flour for recipe 3, pasta flour for recipe 4)
  • ½ teaspoon of baking soda (recipe 1, 3 and 4)
  • ½ teaspoon of baking powder (recipe 2)
  • ¼ teaspoon of salt
  • 80g sugar
  • 45g butter
  • 25g egg
  • 10g water
  • some vanilla flavouring
  • macademias
  • white chocolate
  1. Whip butter and sugar, then add the eggs
  2. Mix flour, raising agent and salt
  3. Mix the flour mix with the butter mix and vanilla
  4. Knead in macademia and chocolate
  5. Shape in small balls and bake in the oven at 175C for 12 minutes

Influence of flour type and raising agent

My four recipes differed in the type of flour used and the type of raising agent. These were the tweaks I made:

  1. No tweaks, although I did add some water as you can see above, I noticed that my cookie dough was pretty tough in my last trials, so it needed some extra water. I poured this in right after mixing in the dry ingredients with the wet ingredients.
  2. Baking powder instead of baking soda
  3. Using 50:50 regular:whole wheat flour
  4. Using pasta flour

my 4 cookies

Making the cookies

All cookies could be made easily. There wasn’t a big different in the ease of making them. Main difference I noted is that the whole wheat recipe was a little tougher and flowed less easily.

I again kneaded some macademia nuts and white chocolate through the dough, to finish them off.

All were baked in an oven at 175C for 12 minutes. In the photos you might see differences in colour, this is due to my oven and the position of my cookie in the oven, not due to the recipe differences I’m afraid. All cookies turned out just fine when they came out of the oven.

To be honest, I wasn’t able to see any difference between the recipes 1-3, so the ones without whole wheat flour. I could easily identify the whole wheat flour version.

So, using baking powder or baking soda didn’t matter in this case. Furthermore, using pasta flour or regular flour didn’t matter either!

the regular cookie

Taste test

Time to taste! Like I mentioned, I couldn’t see a difference between the cookies 1-3. I couldn’t taste a difference either, if any, it seemed as if the pasta flour cookie was a little more wet. However, that could have easily been due to a dosing issue. So I would say there weren’t any significant differences. All of them were soft and chewy, just like the recipe said.

The whole wheat cookies clearly looked different. It was less smooth, hadn’t spread out as nicely as the others in the oven and had a different colour due to the whole wheat flour particles. You could also taste a difference. I thought it was more moist and a little softer. It was a little less crunchy as well.

whole wheat version

Ultimate cookie lesson 2 (a & b)

The use of baking powder or baking soda is not in all cases relevant!

To make a good cookie, you can be flexible with flour types. Whole wheat will give a different structure, but the use of pasta or regular flour doesn’t necessarily show.

Next episode

Itis time to look into my findings in a little more detail. Would it be possible to explain what I’ve seen? However, Sinterklaas is coming round here in the Netherlands, so I’ll first explore another recipe, ‘pepernoten’!

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