Chocolate Macadamia Nut Cookies with Caramel Drizzle
Oh. My. God. I mean, look at these cookies!! These might be one of my proudest creations to date. And I can’t lie, they might have been ever-so-slightly influenced by the Subway dark chocoalte cookie. Only influenced though. I promise you can pronounce every ingredient in these cookies! Also, they’re gluten free! I mean talk about an extra little bonus!
I used Bob’s Red Mill 1:1 Gluten Free flour to make these. I also added 1/4 tsp of Xanthan Gum into the cookies to help bind them. It worked amazing, in fact, it worked so well there is NO WAY that anyone trying one of these would think for a minute that there was anything out of the ordinary with them.
A couple hints on the caramel drizzle. First off, it’s not necessary. These cookies are amazing without it, they are just brought to the next level with it. If you’re trying to save a few calories, or just don’t think you can handle the sweetness (I feel you), then by all means, skip it! I actually made the first half of the batch caramel free, and the second half with just to see which way was better. They were both super yummy, but in different ways, so feel free to do what works best for you!
Additionally, make sure you make the caramel just like the recipe says. Melt the sugar, add the butter 1 Tbsp at a time, add the cream, kill the heat. There honestly isn’t too much room in this method for creativity, as sugar can burn very quickly. And burnt sugar is horrible. On the bright side, as long as you follow the method the caramel will turn out every time, no thermometer required!
It’s important that you really beat the wet ingredients before adding the dry. This will help develop the gorgeous crackly surface on top. Also, make sure that your cookies are about 2 Tbsp of dough, too small and they’ll dry out too much, too big and they’ll stay part raw in the middle.
One last thing. I’m pretty sure these would be good with some coarse sea salt on top. I didn’t try it because I don’t have any, but if you do, and if you try this, let me know how it worked!!
- 1 Cup Granulated Sugar
- 6 Tbsp Butter
- 1/2 Cup Heavy Whipping Cream
- 2/3 Cup Brown Sugar
- 1/3 Cup White Sugar
- 8 Tbsp Butter, Room Temp
- 1 Egg
- 1 tsp Vanilla Extract
- 2 Tbsp Heavy Cream or Whole Milk
- 2/3 Cup Cocoa Powder
- 1 Cup Gluten Free Flour, I like Bob's Red Mill 1:1
- 1/4 tsp Xanthan Gum
- 1 tsp Baking Soda
- 1/4 tsp Salt
- 1/2 Cup Macadamia Nuts, Roasted
In the bowl of a stand mixer cream the butter and sugar until well combined.
Add the egg and vanilla and milk and briefly beat them in as well.
In a medium bowl combine dry ingredients (except nuts). Whisk briefly and then add to the butter mixture, stirring by hand or on low speed until completely incorporated.
Stir in the nuts until just combined.
Turn dough out onto plastic and wrap tightly. Refrigerate until it begins to firm, about one hour. About 20mn before removing from the fridge preheat the oven to 350F.
In a medium saucepan melt the sugar over medium high heat, stirring occasionally at first, and then constantly once the sugar begins to clump up and brown.
Once the sugar is completely melted and golden turn the heat to medium low and immediately add the butter, once tbsp at a time, stirring constantly the entire time. The mixture will foam up. Just keep stirring.
After the butter has been fully incorporated and is melted, pour in the cream, continuing to stir constantly. Once the cream is fully incorporated turn off the heat. The mixture should be thick and golden brown. It will continue to thicken as it cools.
Allow the caramel to cool completely before transferring it to a tightly lidded glass container and refrigerating. You will only need about 1/4 cup for this recipe, use the rest on ice cream, pancakes, or however you'd like! It will keep for about two weeks in the fridge.
Line a cookie sheet with parchment paper. Once the dough has firmed remove it from the fridge. Use your best guess to pull 2 Tbsp chunks off the dough, roll them in your hands to form balls, and place them on the cookie sheet about 2 inches apart.
Bake until just barely set, about 12 minutes. You want them to still look raw in-between the cracks. Allow the cookies to cool on the pan for 5mn before removing to rack to finish cooling. Repeat the process until all the dough has been used up, keeping the dough in the fridge in between batches.
Once the cookies are completely cool drizzle with the caramel. Allow cookies to set for about an hour before transferring to storage. Cookies will keep in fridge for up to a week. (But I promise they won't last that long!)