Is there a better way to start the week than with chocolate chips, macadamia nuts, heaps of sugar, and FREE stuff? No. The answer is no. One lucky reader gets to save themselves beaucoup bucks on nonstick sprays and new pans with a premium silicone baking mat from BakeItFun. The rest of you get to enjoy an awesome post about chocolate chip cookies. I believe this is what’s known as a win/win!
First, let’s talk silicone mats. Did you know that in ten years time, the average person goes through 63 nonstick spray cans and/or 3,879 sheets of parchment paper? That’s a lot of money and waste. I am a huge believer in BakeItFun silicone baking mats because they are BPA-free, FDA safe, and German Food Grade approved. That means they are safe and nontoxic.
They also extended the life of my baking pans, which most people would have tossed by now because they have certainly seen better days (their prime was 30-40 years ago and I’m being kind). Each BakeItFun silicone mat lasts ten years or 2,000 uses, at which point you will simply contact BakeItFun and announce that you are in desperate need of replacement silicone mats. Okay, perhaps your brain-things are more organized than mine and you will contact them long before the 10 year/2,000th use mark. Perhaps you are an excellent planner and you’ll buy these sweet babies in bulk and then you’ll just waltz in your pantry ten years from now and grab a new one without even turning on a light. If that is the case, will you come over here and teach me how to be a proper person? Please?
I’m not finished talking up these little darlings. Fear not, the recipe is coming.
I’ve now used the silicone baking mats (which are sheets of reinforced fiberglass mesh covered by food grade silicone of the highest quality) to freeze berries, bake cookies & scones, and in place of a linen couche for breadmaking. All of this is done on my tired pans (except for the couche… I proofed the dough on it and then slid it onto my baking stone using a wooden peel). An added bonus are the ruler-edges, which are especially nice for breadmaking. This cookie recipe requires you to place the pan with the cookie dough in the freezer for a period of 6 hours or overnight and then place the tray directly in the oven. This mat resists temperatures from -40°F (-40°C) to 450°F (230°C), so it’s ideal for this sort of baking fun. See? You’ll love me so much for offering to give one of these away!
Chocolate-Macadamia Freezer Cookies
You will need:
- 1 cup cake flour
- 1 cup bread flour
- ½ teaspoon + pinch baking soda
- ¾ teaspoon baking powder
- ½ teaspoon sea salt
- 1¼ sticks (10 Tbsp) unsalted butter
- ½ cup + 2 Tbsp dark brown sugar
- ½ cup raw or turbinado sugar
- 1 large egg
- 2 teaspoons natural vanilla extract
- 1 cup bittersweet chocolate chips
- 1 cup macadamia nuts
1.) Sift together flours, baking soda, baking powder, and salt. Now set that aside because we have important stuff to get to.
2.) In a large mixing bowl, cream butter and sugars together, then add the egg. Now add in the flour mixture.
3.) Stir in the vanilla, chocolate chips, and macadamia nuts. You are forgiven for eating some dough.
4.) Scoop out the dough into pingpong-ball-sized globs and place them on baking sheets lined with BakeItFun silicone baking mats. (Yes, we’re calling them globs. Don’t judge me.)
5.) Place the “cookied” baking sheets in the freezer for at least 6 hours or overnight. (NOTE: If you plan on keeping frozen ready-to-bake cookies on hand, place the dough globs close together on the mat. After 6-8 hours in the freezer, transfer them to a freezer bag or freezer-safe enclosed dish after 6-8 hours.)
6.) When you are ready to bake the cookies, place the baking sheets with evenly spaced frozen dough globs in a 350°F oven and bake them for 18-20 minutes. Since you used a glorious BakeItFun silicone mat (of course), the cookies will slide right off the mat and onto the cooling racks.
These are truly my favorite chocolate chip cookies. The edges are crisp and the centers are chewy. These are NOT fluffy chocolate chip cookies and if those are your thing… well, we may have to agree to disagree on just what constitutes a proper chocolate chip cookie. The macadamia nuts are positively divine in these cookies but you may use pecans or walnuts, if you truly must. If you don’t have or can’t locate dark brown sugar, use 2 Tbsps molasses mixed with 1 cup of raw sugar.
For the contest: Your comment on this post enters you in the drawing. If you share it on Facebook and/or Twitter, I’ll throw your name in again per share. Winners must live in North America (sorry, everyone else… I promise to include you in other giveaways). Congratulations, Angie Thompson!