Kyoord Toasted Macadamia & Chocolate Chip Brown Sugar Cookies

Directions

1. Preheat the oven to 350ºF. Line two baking sheets with parchment paper.

2. In a large bowl, whisk together the olive oil, brown sugar, granulated sugar, vanilla, and egg till well combined.
3. In a second bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
4. Pour the flour mixture into the wet ingredients and fold till fully combined and a dough forms. Fold in the chocolate and nuts.
5. 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.
6. 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!