Recipe: These call for a cup of brown sugar that makes them crispy and golden around the edges, but it can be dialed back for those who prefer a less sweet cookie
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.
• 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 is a bestselling author and a former magazine food editor.
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