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 ...

I usually don’t get excited about cookies, but there used to be an Australian coffee shop in Wimbledon that served these ones (because of the nuts, they seem very Aussie). Even if you are not ...

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 ...

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).

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 ...

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.