Cookies

MY FAVORITE CHOCOLATE CHIP COOKIES

August 14, 2019 by Sarah Baade Leave a Comment

I promise I’ve been trying to focus on healthy recipes. In fact, I have a few waiting in the wings for the blog. However, sometimes I get distracted by sweets. Let me be honest here, chocolate chip cookies are typically not my jam. I mean, I’ll still eat one if that’s what’s available – let’s be reasonable, there’s still chocolate involved. But if I have other options, I will pick almost any other cookie on any given day. Maybe I’ve just had too many super plain tasting chocolate chip cookies in my day? I know you know what I’m talking about. Something mass produced for a cafeteria. Something lacking flavor and or quality chocolate.

Given my history with this all-American cookie, it is a wonder I was craving them the other night. I saw a friend post some chocolate chip cookies in her Instagram stories and I just couldn’t get them out of my head. So, I did it. I made some cookies from scratch and THANKFULLY wrote the recipe down as I created it. My cookie loving world has been forever changed! I’m going to make a big statement here and people will might try to argue with me (I’ll be respectful of your opinions if you’ll respect mine). These cookies turned out to be the best chocolate chip cookies I’ve ever had. I know you love your grandma’s recipe but I feel like that is only because you haven’t tried these yet. Bonus? They are still simple to make!!! Be sure to eat one (or four) while they’re still warm from the oven. You can thank me later.

Tips

The toffee bits add a beautiful sweetness that is different from the chocolate chips. However, if you’re serving these to friends who have a nut allergy, please leave them out.
Quality ingredients do make a difference in the cookie, especially when it comes to the chocolate. This recipe is the perfect reason to splurge a little and get the more expensive chocolate chips.

Chocolate chip cookies with a glass of milk.

Print Recipe

My Favorite Chocolate Chip Cookies

Slightly crisp outside, slightly chewy inside. A perfectly balanced chocolate chip cookie.

Course: Dessert

Cuisine: American

Servings: 18 cookies

Ingredients

1 1/2 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon baking soda
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
3/4 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
3/4 cup semisweet chocolate chips
1/3 cup 60% cacao bittersweet chocolate chips
1/3 cup toffee bits

Instructions

Preheat oven to 350°F. Line a cookie sheet with parchment paper.
In a medium bowl, whisk together flour, salt and baking soda.
In a separate large bowl, beat butter with granulated sugar and brown sugar.
Mix eggs and vanilla into butter mixture.
Gradually stir in flour mixture until all ingredients are fully combined.
Stir in chocolate chips and toffee.
Scoop cookie dough into golf ball sized balls and place onto parchment lined baking sheet. Leave 2 ½ inches between cookies. Bake 15 to 17 minutes or until edges start to turn golden brown. Remove cookie sheet from oven and transfer the cookies from the parchment to cooling racks.

While these are certainly my favorite chocolate chip cookie, I understand that people have strong preferences when it comes to such a classic cookie. If you prefer soft batch, I’ve got you covered. You can check out my soft batch chocolate chip cookies here.

KEY LIME SUGAR COOKIES

June 2, 2019 by Sarah Baade Leave a Comment

I used to make sugar cookies on the regular. I would do thick, soft, cut-out style cookies and then spend hours decorating them. If I’m honest, I made them in order to escape life’s stress. I was in a miserable, unhealthy relationship. Staying focused on the baking and decorating kept my mind at peace. I felt like I was in a situation that I couldn’t escape physically so I would do so mentally. Some people exercise to escape stress, some people turn to drugs or alcohol… I turned to baking. I did ultimately end that toxic relationship, got therapy and moved on to much happier times. It would be easy to resent those years but that would only keep me locked into the misery. Instead, I think of it as one of the most important life lessons I’ve ever had. I wouldn’t be in the incredible marriage I’m in today if I hadn’t experienced my past. I probably wouldn’t be as thankful as I am for the healthy, loving and supportive relationship I have with my husband.

My love for sugar cookies is still strong but I don’t spend hours baking and decorating unless I’m motivated to do so out of joy. “Escape baking” is a thing of my past. Instead, I choose easier, less time-consuming recipes to satisfy a sugar cookie craving. With summer comes bright citrus – lemon and lime season. When I was looking to make some sugar cookies, I saw key limes sitting on my counter and knew I need to incorporate them. This recipe is easy to make, you don’t even need to chill the dough. Perfect for when you don’t want to wait all day to have a homemade cookie.

Tips:

If you can’t find key limes, go ahead and use regular limes or you could even swap out for lemon if you prefer.
I made the icing somewhat thick so I could manipulate it on the cookies. If you prefer a lighter icing, reduce the amount of powdered sugar.

Print Recipe

Key Lime Sugar Cookies

A vibrant take on a classic cookie.

Course: Dessert

Cuisine: American

Keyword: Cookies, Dessert, Easy Cookies, Easy Recipe, Homemade Cookies, Key Lime, Key Lime Cookies, Key Lime Dessert, Lime

Servings: 30 cookies

Ingredients

2 cups all purpose flour
1 teaspoon baking soda
1 cup unsalted butter, softened
1 cup sugar
2 Tablespoons key lime zest
1 egg
1 teaspoon vanilla extract
1/2 teaspoon salt

For the icing

2 Tablespoons fresh key lime juice
1 1/3 cups powdered sugar

Instructions

Preheat oven to 350°F.
In a medium bowl, whisk together flour and baking soda then set aside.
In a large bowl, cream together the butter, sugar and lime zest until light in color. Add in egg, vanilla and salt and beat to combine. Gradually add in flour mixture, stopping to scrape the bowl periodically.
Roll cookie dough into 1” balls then place on parchment covered cookie sheet, leaving 2 inches between cookies.
Bake 15-17 minutes or until edges are slightly golden. Let cookies cool completely before adding icing.

For the icing

For the icing: pour lime juice into a small bowl. Gradually whisk powdered into lime juice until fully incorporated and smooth (no lumps). Spoon icing onto cookies as desired.

PEANUT BUTTER CUT-OUT COOKIES

February 9, 2019 by Sarah Baade 2 Comments

In high school I was known for being the girl who was nice to everyone. Not a bad thing to be known for but that doesn’t necessarily make a girl particularly popular. Most people knew who I was and which activities I was involved in. I had a solid couple of groups of friends but I certainly wasn’t getting invited to any big parties on the weekends. In fact, the one time did attend a party with the popular kids, I found the scene to be boring and didn’t understand what the draw was. The get-togethers that stand out in my mind are actually almost juvenile. One of my friends would invite a few of us over at Easter and Valentine’s Day for cookie decorating. Her mom was the one who actually wanted her to host these decorating parties, my friend might have even been embarrassed to have us over for cookies and hot chocolate. I hope she looks back at it as fondly as I do though. I remember there being tons of cookies, tons of frosting, tons of sprinkles, and tons of laughter. There was no pressure to impress boys or to do something that might get us into trouble. It was just pure fun. I’m hoping my daughter will want to host similar parties as she grows up.

As I’ve gotten older, I still occasionally spend days decorating cookies but I’ve expanded beyond sugar cookies. Over the past few years I’ve favored gingerbread but February doesn’t exactly feel like gingerbread season. The cooler temperatures still have me thinking deep flavors – I’m just not quite ready for light floral/spring flavors. With Valentine’s Day coming up I still wanted to incorporate chocolate without making it the main event. What could pair better with chocolate than peanut butter?! So, I’ve created peanut butter cut-out cookies. The flavor is traditional but they are just as fun to decorate as a sugar cookie.

Tips:

While you don’t have to refrigerate this dough before rolling and cutting it, you can if you want to. Feel free to make the dough a day ahead, wrap it in plastic wrap and then chill in the fridge. Just be sure to pull it out and get it back to room temperature before rolling it.
I know it can be tempting to dunk the entire cookie in chocolate but try to show some restraint. Honestly, if you cover more than about half of the cookie, the chocolate will overwhelm the peanut butter flavor.

Print Recipe

Peanut butter cookies dipped in dark chocolate - the perfect cut-out cookie for Valentine's Day.

Course: Dessert

Cuisine: American

Servings: 36 Cookies

Ingredients

3 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups creamy style peanut butter
1 cup unsalted butter, softened
1 1/2 cups sugar
1 cup brown sugar
2 eggs
1 teaspoon vanilla extract
10 oz dark chocolate melting wafers
variety of sprinkles for decorating (optional)

Instructions

Preheat oven to 350F.
In a medium bowl, whisk together the flour, baking powder and salt then set aside.
In a large mixing bowl, beat peanut butter, butter, white sugar and brown sugar until smooth.
Beat in eggs and vanilla.
Gradually stir in flour mixture.
Once flour is fully incorporated, place 1/3 of the dough between two sheets of plastic wrap and roll to ¼” thick.
Remove top layer of plastic wrap and cut dough with cookie cutters.
Bake on a parchment lined sheet pan for 11-13 minutes or until edges start to brown.
Cool cookies completely before decorating.
Melt chocolate wafers according to package.
Dip cookies in chocolate then add sprinkles as desired. Alternatively, drizzle chocolate over cookies.

SOFT BATCH CHOCOLATE CHIP COOKIES

October 29, 2018 by Sarah Baade 1 Comment

The other night we were invited to a friends’ house for an impromptu dinner – with no need to bring a contributing dish. What?! These friends were just wanting to love on our family and spend time together in community. How awesome is that??? An evening filled with conversation, kids running around playing and adults catching up on life. This is what sharing a meal is really all about. That being said, I struggle to just show up at someone’s house for a meal without having some sort of food in hand. I looked through the pantry, found some basic baking ingredients and whipped up some chocolate chip cookies.

A classic, simple dessert that is always a crowd pleaser. One of the neat things about chocolate chip cookies is how many variations are out there. And people have strong opinions on what they prefer. Soft batch (like this recipe), chewy or crisp. The way to vary the outcome is through changing the flour, the sweetener and the leavening agent. The other thing I like to do is use more than one kind of chocolate in my cookies just to add a little more depth to each bite. If you’re ever creating your own recipe, play around with these variables and see what you come up with!

Tips:

If you have left your cookies out too long when cooling them and they end up dry, put them in a zip lock bag with a slice of bread. You’ll be amazed at how much moisture those cookies will absorb!
If you don’t need three dozen cookies at one time, you can scoop the dough into individual servings and freeze it. Later on, you can pull out what you need and bake just a few at a time.

SOFT BATCH CHOCOLATE CHIP COOKIES

Ingredients:

2 cups bread flour

½ teaspoon salt

1 teaspoon baking soda

1 cup granulated sugar

1 cup unsalted butter (softened)

2 large eggs

½ cup pure maple syrup

1 teaspoon vanilla extract

12oz semisweet chocolate chips

4oz 70% cacao extra bittersweet chocolate, chopped into chunks

Directions:

Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper.

In a medium bowl, combine flour, salt and baking soda.

In the bowl of a stand mixer fitted with the paddle attachment, beat sugar with butter. Add eggs, maple syrup and vanilla. Ingredients will not fully combine just yet. Mix in dry ingredients 1 cup at a time, until all ingredients are fully combined. Stir in chocolate chips.

Scoop heaping tablespoon-sized mounds of cookie dough onto parchment lined baking sheet. Leave 2-inches between the cookies. Bake for 8 to 9 minutes or until edges are golden brown. Remove cookie sheet from oven and transfer the cookies from the parchment to cooling racks.

VEGAN SHORTBREAD COOKIES WITH DARK CHOCOLATE DRIZZLE

September 20, 2018 by Sarah Baade 12 Comments

Deep down, I’m a competitive person. Candy Land as a little kid, cheer competitions in high school, Scrabble in grad school. It doesn’t really matter the age or the activity, I don’t like to lose. As an adult though, I’ve learned how to internalize the competitive nature and focus on challenging myself rather than competing against others. The benefit of this is that the sky is the limit and I am always working to improve myself in some way or another.

Last month I was inspired by one of my favorite food bloggers and his recipe for a vegan lemon meringue pie. I have several friends who follow a vegan diet and making a delicious dessert that they can enjoy with everyone else is such a gift. Then came the opportunity to create my own vegan dessert recipe along with several other bloggers. Yes! Count me in! After contemplating several ideas, I decided to go with a classic shortbread cookie. Such an easy to make and easy to share treat that is made with easy to find ingredients.

Tips:

I used vegan butter for this recipe in order to give it a more traditional buttery flavor. However, you can sub out for an equal amount of coconut oil if you prefer.
As I developed this recipe, I noticed that the amount of flour needed varied slightly based on the amount of moisture in the air – a rainy day meant I needed more flour to reach that slightly crumbly state you want. If you don’t reach that crumbly state, the cookies will still taste delicious but the cookie consistency will be more like a soft sugar cookie.

VEGAN SHORTBREAD COOKIES WITH DARK CHOCOLATE DRIZZLE

For the cookies:

½ cup cold vegan butter, cut into 1” pieces

½ cup granulated sugar

¼ cup aquafaba (juice from canned chickpeas)

¼ teaspoon salt

¼ teaspoon almond extract

1 3/4 cups all-purpose flour (add more as needed, see tip above)

Cookie Directions:

In a stand mixer with a paddle attachment, beat butter and sugar on medium speed until it starts to become fluffy. If mixture starts sticks to sides of bowl, scrape down with a spatula. Add aquafaba, salt and almond extract, mix until ingredients start to blend.

With mixer speed set to low and add flour a ½ cup at a time, beat until fully incorporated. Dough may be slightly crumbly.

Place dough on a large piece of plastic wrap and form dough into a log shape. Fold plastic wrap over dough then roll log on the counter to help smooth it out. Log should be approximately 2” in diameter. Place dough log in freezer for 30 minutes to slightly firm it up.

Preheat oven to 350ºF.

Remove dough log from freezer and peel off plastic wrap. Using a sharp knife, slice log into ¼” thick rounds. Place rounds on a parchment covered baking sheet, ½”-1” apart. (Cookies won’t spread much so you can fit more onto a sheet than you could with other cookies.) Bake cookies 10-12 minutes or until bottom edges just begin to turn golden brown. Let cookies cool completely before adding chocolate drizzle.

For the chocolate drizzle:

3oz vegan dark chocolate bar, broken into 1” pieces

½ teaspoon coconut oil

Chocolate Drizzle Directions:

Place chocolate and coconut oil in a microwave safe bowl. Heat for 30 seconds at a time, stirring at each interval, until chocolate is completely melted and is smooth and shiny. Using a spoon or a small zip-lock bag with the tip of one corner cut off, drizzle chocolate over the cooled cookies.

VEGAN SHORTBREAD COOKIES WITH DARK CHOCOLATE DRIZZLE

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Easy to make vegan cookies that anyone will enjoy.

: Slice Of Honey

Cuisine: Dessert

Serves: 2 dozen cookies

Ingredients

For the cookies:
½ cup cold vegan butter, cut into 1” pieces
½ cup granulated sugar
¼ cup aquafaba (juice from canned chickpeas)
¼ teaspoon salt
¼ teaspoon almond extract
1¾ cups all-purpose flour (add more as needed, see tip above)
For the chocolate drizzle:
3oz vegan dark chocolate bar, broken into 1” pieces
½ teaspoon coconut oil

Instructions

In a stand mixer with a paddle attachment, beat butter and sugar on medium speed until it starts to become fluffy. If mixture starts sticks to sides of bowl, scrape down with a spatula. Add aquafaba, salt and almond extract, mix until ingredients start to blend.
With mixer speed set to low and add flour a ½ cup at a time, beat until fully incorporated. Dough may be slightly crumbly.
Place dough on a large piece of plastic wrap and form dough into a log shape. Fold plastic wrap over dough then roll log on the counter to help smooth it out. Log should be approximately 2” in diameter. Place dough log in freezer for 30 minutes to slightly firm it up.
Preheat oven to 350ºF.
Remove dough log from freezer and peel off plastic wrap. Using a sharp knife, slice log into ¼” thick rounds. Place rounds on a parchment covered baking sheet, ½”-1” apart. (Cookies won’t spread much so you can fit more onto a sheet than you could with other cookies.) Bake cookies 10-12 minutes or until bottom edges just begin to turn golden brown. Let cookies cool completely before adding chocolate drizzle.
Place chocolate and coconut oil in a microwave safe bowl. Heat for 30 seconds at a time, stirring at each interval, until chocolate is completely melted and is smooth and shiny. Using a spoon or a small zip-lock bag with the tip of one corner cut off, drizzle chocolate over the cooled cookies.

Notes

I used vegan butter for this recipe in order to give it a more traditional buttery flavor. However, you can sub out for an equal amount of coconut oil if you prefer.

As I developed this recipe, I noticed that the amount of flour needed varied slightly based on the amount of moisture in the air – a rainy day meant I needed more flour to reach that slightly crumbly state you want. If you don’t reach that crumbly state, the cookies will still taste delicious but the cookie consistency will be more like a soft sugar cookie.

As I mentioned above, this post was part of a collaboration with eleven other bloggers. Each of us created a unique vegan dessert. Please check them all out – there is quite a variety!

Coconut-Lime Vegan Tart

Vegan Chocolate Caramel Tart

Vegan Ginger Coconut Pear Cake

Beetroot Brownie

Vegan Lemon Coconut Frangipane Tart

Vegan Banoffee Pies

Blackberry Pie with Walnut Crumble Topping (Vegan)

Vegan Blackberry Pie with Walnut Cardamom Crumble

Vegan Lemon Meringue Pie

Berry & Brie Vegan Strudel

No Bake Vegan Chocolate Salami

Vegan Biscoff Tiffin

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Potato Chip Cookies

April 16, 2018 by Sarah Baade 1 Comment

As I look through my grandmother’s recipe box, I realize that she saved far more dessert recipes than any other kind. I can relate! For years, I have cut out recipes and carefully taped them into notebooks by category. I have a notebook for main dishes, one for sides and one for drinks. Each of these is partially filled. Then I have two notebooks for desserts that are overflowing. No lie, I have loose cut out recipes tucked away in the back of each one. Perhaps it is time for another notebook? I clearly started this habit pre-Pinterest but I still enjoy flipping through those pages and seeing the “love” (okay, mess) and notes that I made on some of those recipes. You know it is a really good one if there are stains all over it!

So as to live up to my grandmother’s standards, I decided it was time to make another dessert. There are so many to choose from in that recipe box and eventually I hope to get to most of them – have no fear, I will not resort to the shrimp Jello recipe I found. I’ve been wanting something unique rather than classic lately so I’ve opted to update her recipe for potato chip cookies. After a quick google search, I learned that this is more common than I thought (even Martha Stuart has a recipe for them!) but the butterscotch chips set this recipe apart from any other I’ve seen.

Tips:

If you’re not a fan of butterscotch, swap those chips out for chocolate.
I used plain ridged potato chips for this recipe. I placed them in a large zip lock bag and then rolled over them with a rolling pin until they were evenly crushed.

Potato Chip Cookies

Makes 4 ½ dozen cookies

Ingredients:

1 cup unsalted butter, softened

1 cup packed brown sugar

1 cup white sugar

2 eggs

2 teaspoons vanilla

2 cups flour

1 teaspoon baking soda

11oz package of butterscotch chips

2 cups crushed potato chips

Directions:

Preheat oven to 350°F and line a cookie sheet with parchment paper.

In a large bowl, cream together butter, brown sugar and white sugar. Beat in eggs then stir in vanilla and baking soda. Gradually mix in flour. Stir in butterscotch chips then stir in crushed potato chips.

Scoop teaspoon-sized mounds of cookie dough onto lined cookie sheet, leaving 2-inches between the cookies. Bake for 7 to 8 minutes or until edges begin to turn golden brown. Remove the cookie sheet from the oven and transfer the cookies to cooling racks.

Potato Chip Cookies - Slice Of Honey Blog

Original recipe source unknown. Recipe has been modified from this version for the purpose of this blog.

Lemon Iced Ginger Cookies

December 26, 2017 by Sarah Baade 2 Comments

I used to think sugar cookies were the ultimate iced Christmas cookie. They are certainly a classic but let’s be honest, they are really just sugar on sugar no matter how beautifully they are decorated. Why not add some flavor to the sweetness? Over the last few years I have developed a love for ginger bread. That spice blended with a bit of sweet icing is absolutely delicious. Add in a hint of lemon and I’m hooked; you’re going to have to hold me back from eating the entire batch of cookies!

Tips:

If you prefer a thin glaze instead of icing, add extra milk to the icing until it is the consistency you desire.
If you need to approach this recipe in steps, tackle the cookies one day and ice them the next day.

Lemon Iced Ginger Cookies

Ingredients:

3 ½ cups all-purpose flour

2 teaspoons ground ginger

½ teaspoon ground cloves

½ teaspoon salt

1 teaspoon baking soda

1 cup packed brown sugar

1 cup granulated sugar

4 tablespoons butter (softened)

3 large eggs

¾ cup molasses

Icing:

Zest of 1 lemon

3 tablespoons milk (I used unflavored almond milk but you can use whatever type of milk you prefer.)

1 ½ cups powdered sugar

Directions:

Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper.

In a medium bowl, combine flour, ginger, cloves, salt and baking soda.

In the bowl of a stand mixer fitted with the paddle attachment, beat brown sugar with granulated sugar and butter. Add eggs and molasses. Mix in dry ingredients 1 cup at a time.

Scoop tablespoon-sized mounds of cookie dough and place on the parchment paper. Leave 2-inches between the cookies. Bake for 8 to 10 minutes. Remove the cookie sheet from the oven and transfer the cookies from the parchment to cooling racks.

Once cookies are cooled completely, add icing ingredients to a small bowl and whisk until powdered sugar fully mixed into milk (there should not be any lumps). Spread icing over cookies as desired.

Stir-n-Drop Sugar Cookies

July 4, 2017 by Sarah Baade Leave a Comment

I used to spend hours baking and decorating cut out sugar cookies. It was like therapy for me, a way to tune out the rest of the world for a while. I still enjoy making sugar cookies but I just don’t have time for the detailed work that goes into decorating those cut out cookies. As I was sifting through my grandmother’s recipe box I came across this great recipe. As with most of her recipes, the original source is unknown. However, the internet is a great tool and I did find the modernized version of this recipe on the Betty Crocker website. Following the recipe directly left me with slightly burned cookies so I altered the baking time a bit and the second batch turned out slightly soft – just the way I like them! The original recipe also makes some pretty small cookies so I also changed the amount of dough used for each serving.

Tips

If you aren’t a fan of lemon flavor, feel free to leave the zest out or swap it for another citrus flavor (lime, orange or maybe even grapefruit).
It is really easy to customize these cookies for holidays by changing up the color of your decorative sugar.

Makes 2 dozen cookies

2 eggs

2/3 cup vegetable oil

2 teaspoons vanilla extract

Zest of 1 lemon

¾ cup sugar

2 cups all purpous flour

2 teaspoons baking powder

½ teaspoon salt

Additional colored sugars for decorating

Heat oven to 400*F. In a large bowl, beat eggs with oil, vanilla, zest and sugar. In a separate bowl, combine flour, baking powder and salt. Stir flour mixture into egg mixture. Drop dough by the tablespoon full onto parchment paper covered cookie sheet. Grease the bottom of a glass with butter or cooking spray. Dip glass into colored sugar then gently press on ball of dough until dough is ¼-inch thick. Repeat on each ball of dough. Bake 5-6 minutes or until edges of cookies start to turn golden brown. Transfer cookies from cookie sheet to cooling rack and let cool completely before eating.

Double Chocolate Macadamia Nut Cookies

April 9, 2017 by Sarah Baade 5 Comments

I learned two things while creating this recipe. First, this dough was NOT meant to be biscotti. Second, it doesn’t matter because apparently, my family doesn’t care for biscotti anyway. When I tried making this dough into biscotti it was a huge fail. The edges were burning and the center was puffing up. However, one bite into the middle puffy area and I knew I needed to find a way to use this dough for something else.

Take two and I discovered success in cookies! I have served a lot of different cookies to family, friends and co-workers over the years. I have never received more complements than I have with these cookies. The rustic appearance gives the impression that these might be a crispy cookie but they are actually quite soft inside. The bonus is that they still taste great dipped in coffee so feel free to indulge for breakfast.

Tips:

This dough is thick. Be sure to use a stand mixer so you don’t burn out your electric hand mixer.
If you need to approach this recipe in steps, combine your dry ingredients and then cover the bowl with plastic wrap until you’re ready to finish the recipe.

Double Chocolate Macadamia Nut Cookies

Makes 3 dozen cookies

Ingredients:

2 cups all-purpose flour

½ cup unsweetened cocoa powder

½ teaspoon cinnamon

½ teaspoon salt

1 teaspoon baking soda

1 cup packed brown sugar

1 cup granulated sugar

5 tablespoons butter (room temperature)

3 large eggs

1 teaspoon vanilla extract

1 cup raw macadamia nut pieces

1 cup white chocolate chips

Directions:

Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper.

In a medium bowl, whisk together flour, cocoa powder, cinnamon, salt and baking soda.

In the bowl of a stand mixer fitted with the paddle attachment, beat brown sugar with granulated sugar and butter. Add eggs and vanilla. Mix in dry ingredients 1 cup at a time. Stir in macadamia nuts and chocolate chips.

Scoop tablespoon-sized mounds of cookie dough and place on the parchment paper. Leave 2-inches between the cookies. Bake for 7 to 9 minutes. Remove the cookie sheet from the oven and transfer the cookies from the parchment to cooling racks.