Add ½ cup (100 g) dark brown sugar, ¼ cup (50 g) granulated sugar, 2 Tbsp. white miso, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt to brown butter and whisk, breaking up any clumps ...

White Chocolate Macadamia Nut Cookies are the perfect mix of sweet and nutty. They’ve got that soft, chewy texture with ...

1 1/2 cups all-purpose flour. 1/2 teaspoon baking soda. 1/2 teaspoon kosher salt. 1 stick unsalted butter, softened. 1/2 cup granulated sugar. 1/2 cup packed dark brown sugar ...

9 ounces (about 11/3 cups) light brown sugar In bowl of mixer, preferably fitted with a paddle attachment (a hand mixer is fine too), cream together brown sugar, sugar, softened butter, baking ...

Instructions: Combine the flour, baking soda and salt; set aside. In a large bowl, cream together the butter, sugars and vanilla. Beat in the eggs. Add the flour mixture to the egg mixture. Stir ...

Melt butter in double broiler. Add the chocolate and melt completely. In a separate bowl, beat eggs and salt until frothy. Add the sugar, beat until thick and pale (1 1/2 minutes).

Preheat oven to 325 degrees. Grease a cookie sheet or line with parchment paper. In a large bowl, cream together butter and sugar until fluffy. Beat in eggs, vanilla and amaretto. In a separate ...

There’s something magical about the combination of creamy white chocolate and buttery macadamia nuts. These cookies ar ...

Add the chocolate chips and macadamia nuts. Scoop the dough into 3 tablespoon cookies using a cookie scoop. Freeze the dough balls (all together on a baking sheet, then transfer to a plastic bag ...

To bake cookies from frozen, follow the instructions for the recipe (this works for any kind of cookie!), and add 1-2 minutes to the baking time.