white chocolate macadamia cookies. divine.

hands down one of the most fabulous cookies i've made in a very long time.


ingredients
2 cups + 2 tablespoons all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
12 tablespoons unsalted butter, melted & cooled
1 cup packed light brown sugar
1/2 cup granulated sugar
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
1 1/2 cups white chocolate chips
1 cup chopped macadamia nuts
Raw sugar for sprinkling on top of cookies

directions
1. adjust an oven rack to lower-middle position and heat the oven to 325 degrees. line 2 baking sheets with parchment paper. whisk the flour, baking soda, and salt together in a medium bowl.
2. in a large bowl, beat the melted butter and sugars together with an electric mixer on medium speed until smooth. beat in the egg, egg yolk, and vanilla until combined.
3. reduce mixer speed to low and slowly add the flour mixture until combined. mix in the white chocolate chips and macadamia nuts until incorporated.

4. working with 2 tablespoons of dough at a time, roll the dough into even balls and lay them on the baking sheets, spaced about 2 inches apart. sprinkle tops with raw sugar.
5. bake the cookies until the edges are set and beginning to brown but the centers are still soft and puffy, about 16 minutes. let the cookies cool on the baking sheet for about 10 minutes, then serve warm or transfer to a wire rack and let cool completely.

once I got down to the bottom of the bowl, there was barely any dough left, so my last batch was practically all white chocolate chips and macadamia nuts. the more, the better.

valentine's day m&m chocolate chip cookies.

i know it's a little early, but i couldn't resist getting in valentine's day spirit with these adorable cookies.

ingredients
2 cups + 2 tablespoons all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
12 tablespoons unsalted butter, melted & cooled
1 cup packed light brown sugar
1/2 cup granulated sugar
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
1 1/2 cups semisweet chocolate chips
1 cup valentine's m&m's to stud the dough

directions
1. adjust an oven rack to lower-middle position and heat the oven to 325 degrees. line 2 baking sheets with parchment paper. whisk the flour, baking soda, and salt together in a medium bowl.
2. in a large bowl, beat the melted butter and sugars together with an electric mixer on medium speed until smooth. beat in the egg, egg yolk, and vanilla until combined.
3. reduce mixer speed to low and slowly add the flour mixture until combined. mix in the chips until incorporated.
4. working with 2 tablespoons of dough at a time, roll the dough into even balls and lay them on the baking sheets, spaced about 2 inches apart. stud the dough with the m&m's :)

5. bake the cookies until the edges are set and beginning to brown but the centers are still soft and puffy, about 16 minutes. let the cookies cool on the baking sheet for about 10 minutes, then serve warm or transfer to a wire rack and let cool completely.

triple chocolate chip cookies. so indulgent.

warning: may cause chocolate-induced coma.


ingredients
2 cups all-purpose flour
1/2 cup cocoa powder
2 teaspoons baking powder
3/4 teaspoon salt
4 large eggs
2 teaspoons vanilla extract
2 teaspoons instant coffee
10 tablespoons unsalted butter, softened
1 1/2 cups light brown sugar
16 oz semisweet chocolate, melted & cooled
2 cups semisweet chocolate chips

directions
1. adjust oven racks to upper middle & lower middle positions and heat oven to 350 degrees. line 2 baking sheets with parchment paper. whisk flour, cocoa, baking powder and salt together in medium bowl. in a small bowl, whisk eggs, vanilla, and instant coffee together until coffee is dissolved.
2. in a large bowl, beat butter and sugars together with an electric mixer on medium speed until light and fluffy, 3 to 6 minutes. beat in the egg mixture until incorporated. beat in the melted chocolate.
3. reduce mixer to low and slowly add flour mixture until combined. stir in chips until incorporated. cover bowl of dough with plastic wrap and let stand at room temperature until consistency is scoopable and fudge-like (about 30 minutes).

4. working with 3 tablespoons of dough, roll into balls and lay on baking sheets about 2 inches apart. bake cookies until edges are set and beginning to brown but centers are still soft & puffy, about 10 to 12 minutes (cookies will look raw between the cracks and seem underdone).
5. let cookies cool on baking sheet for 10 minutes, then serve warm or transfer to wire rack and let cool completely.