Food and Drink

These cherry macadamia chocolate chip cookies are sweet and savory with just a hint of tart

In an attempt to bake up treats that aren’t toothachingly sweet, my family tells me that I often err on the side of “not-sweet-enough.” So in this latest version of a macadamia chocolate chip cookie, I went ahead and added a full cup of soft packed brown sugar, which admittedly does yield an enticing golden and crispy-around-the-edges confection; if you prefer less sweet, reduce the amount by a tablespoon or two. Roasted and salted macadamia nuts lend a delicious sweet salty balance; I imagine Spanish fried and salted Marcona almonds — Costco carries them in large, affordable containers — would be a great substitute. I make these by rounded heaping tablespoonfuls so that the center remains a bit chewy while the edges turn golden brown. They stand up well to dunking in milk or as an on-the-go snack. This is a basic recipe and could easily be modified by subbing in another favorite dried fruit or adding some unsweetened coconut or a hit of cinnamon. If you don’t want to bake the cookies all at once, the dough keeps in the fridge for a few days or in the freezer for a few weeks; just make sure to thaw the frozen dough overnight in the fridge. Let cookies cool completely before storing in an airtight container. Kim Sunée

Cherry macadamia chocolate chip cookies

Makes about 3 dozen

1½ cups/200g all-purpose flour

1½ cups/150g old-fashioned rolled oats

1 teaspoon baking soda

¾ teaspoon fine salt

¾ cup/12 tablespoons/170g unsalted butter, softened

¾ to 1 cup/185g packed brown sugar

2 large eggs

1 tablespoon vanilla extract

6 ounces/170g dried fruit, such as cranberries or cherries or golden raisins

8 ounces/226g semisweet or bittersweet dark chocolate chips

1 cup/140g coarsely chopped roasted, salted macadamia nuts

• Line two baking sheets with parchment paper or silicone baking mats. Combine flour, oats, baking soda and salt together in a medium bowl. Place butter in bowl of stand mixer (or use handheld electric mixer and a large mixing bowl), beat butter until fluffy, about one minute. Add sugar and beat with butter until creamy, another one minute or so. Add eggs, one at a time, and beat just until combined. Add vanilla and flour-oat mixture and beat just until blended. Add cranberries, chocolate chips, and nuts and blend just to combine or stir in with a spatula. Place bowl in fridge and chill 15 to 20 minutes.

• While dough is chilling, preheat oven to 350 degrees. After the dough has chilled slightly, remove from fridge and drop by level tablespoonfuls, about two inches apart, onto prepared baking sheets. Bake until golden around the edges, 11 to 13 minutes. If making ahead, let cool completely before storing in an airtight container; cookies can sit at room temp two to three days; freeze up to two weeks.


Kim Sunée

Kim Sunée is a bestselling author ("Trail of Crumbs: Hunger, Love, and the Search for Home," "A Mouthful of Stars," "Everyday Korean: Fresh, Modern Recipes for Home Cooks") and a former magazine food editor. She's based in Anchorage. For more food and travel, visit instagram.com/kimsunee.

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