COOKIE DOUGH

For the Classic (Base) Cookie Dough

Combine the browned butter and sugars in the bowl of a stand mixer. Begin creaming the butter and sugar, using a paddle attachment, at medium-high speed. Continue mixing until the butter becomes soft, aerated, and fully combined with the sugars, about 5-6 minutes.

Scrape down the sides of the bowl to make sure the mixture is homogeneous.

Start adding the eggs, one at a time, and mixing thoroughly in between additions. Make sure to scrape down the bowl in between additions as well. This will ensure the entire mixture is well combined.

In a separate bowl, combine the flour, salt, and baking soda. Whisk to evenly distribute the ingredients.

Add the dry ingredients all at once to the mixing bowl, then mix at low speed until the batter is just combined. Overmixing the dough at this stage can result in unwanted gluten development.

For the Kitchen Sink Cookies

Combine the dough with the inclusions/toppings of your choice. Once again, avoid overmixing the dough.

Cover and refrigerate the dough for 1 hour to up to 3 days.

Using an ice cream scoop, scoop the dough into mounds. Place them evenly on a large, rimmed baking sheet lined with parchment paper.

Bake the cookies at 375°F for 18-20 minutes, rotating the pan halfway through.

Allow the cookies to cool on the sheet pan for 5 minutes before transferring them to a cooling rack.

Enjoy warm or at room temperature.

For the WC Macadamia Nut Cookies

On a rimmed baking sheet, toast your macadamia nuts at 375°F for 10 minutes until just golden.

Chop the toasted macadamia nuts and add to the base dough.

Chop white chocolate into bite sized pieces.

In a mixing bowl, combine the dough with the macadamia nuts, white chocolate, dried cranberries, and sweetened coconut flakes. Once again, avoid overmixing the dough.

Cover and refrigerate the dough for 1 hour to up to 3 days.

Using an ice cream scoop, scoop the dough into mounds. Place them evenly on a large, rimmed baking sheet lined with parchment paper.

Bake the cookies at 375°F for 18-20 minutes, rotating the pan halfway through.

Allow the cookies to cool on the sheet pan for 5 minutes before transferring them to a cooling rack.

Enjoy warm or at room temperature.

Combine the browned butter and sugars in the bowl of a stand mixer. Begin creaming the butter and sugar, using a paddle attachment, at medium-high speed. Continue mixing until the butter becomes soft, aerated, and fully combined with the sugars, about 5-6 minutes.

Scrape down the sides of the bowl to make sure the mixture is homogeneous.

Start adding the eggs, one at a time, and mixing thoroughly in between additions. Make sure to scrape down the bowl in between additions as well. This will ensure the entire mixture is well combined.

In a separate bowl, combine the flour, salt, and baking soda. Whisk to evenly distribute the ingredients.

Add the dry ingredients all at once to the mixing bowl, then mix at low speed until the batter is just combined. Overmixing the dough at this stage can result in unwanted gluten development.

Combine the dough with the inclusions/toppings of your choice. Once again, avoid overmixing the dough.

Refrigerate the dough for 1 hour to up to 3 days.

Using an ice cream scoop, scoop the dough into mounds. Place them evenly on a large, rimmed baking sheet lined with parchment paper.

Bake the cookies at 375°F for 18-20 minutes, rotating the pan halfway through.

Allow the cookies to cool on the sheet pan for 5 minutes before transferring them to a cooling rack.

Enjoy warm or at room temperature.