Every proper Christmas cookie platter needs a perfect chocolate chip. Not too crispy, not too chewy, this crinkly, toasty, and golden chocolate chunk cookie achieves the exact (or better) result as the classic butter-rich recipes. It’s bound to win the hearts of even the most picky holiday party guests!
Recipe by Hallie Sharpless (@spinachdaddy)
Kyoord Toasted Macadamia & Chocolate Chip Brown Sugar Cookies
Rated 4.2 stars by 18 users
The perfect addition to your holiday cookie assortment!
Ingredients
- 1/2 cup Kyoord High-phenolic Olive Oil
-
2 tsp vanilla
- 1 egg, large
- 1/4 cup granulated sugar
- 3/4 cup brown sugar
- 1 ¼ cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/2 cup chopped dark chocolate chunks
- 1/2 cup of toasted macadamia nuts, or a mix of your favorite (hazelnuts, almonds, pistachios)
- ¼ cup of Turbinado sugar, in a low-rimmed bowl, for rolling
- Maldon flaky sea salt, for sprinkling
Directions
Preheat the oven to 350ºF. Line two baking sheets with parchment paper.
- In a large bowl, whisk together the olive oil, brown sugar, granulated sugar, vanilla, and egg till well combined.
- In a second bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
- Pour the flour mixture into the wet ingredients and fold till fully combined and a dough forms. Fold in the chocolate and nuts.
- With a cookie scoop or large spoon, portion out 1.5 tbsp-sized pieces of dough, and roll in balls with your hands. Roll each ball of dough in the bowl of Turbinado sugar until coated. Place on the lined baking sheet, and repeat with the remaining dough. Sprinkle the flaky sea salt over each cookie if using.
- Bake the cookies for 9-11 minutes. They are done once they are slightly puffed, have wrinkles all over, and are golden brown on the edges. They will flatten as they cool, leaving you with a delightfully crinkly chocolate chunk cookie!
