Homemade Saulsalito Cookies

  • Author: Cookies & Cups
  • Yield Yield: 24 cookies 1x



  • 1 cup unsalted butter, room temperature
  • 1 cup turbinado sugar (Or Sugar in the Raw)
  • 1/4 cup light brown sugar, packed
  • 2 eggs
  • 2 teaspoons vanilla
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 2 3/4 cup all purpose flour
  • 2 cup milk chocolate chips, divided
  • 1 cup salted macadamia nuts, coarsely chopped, divided


  1. Preheat oven to 350°F
  2. Line a baking sheet with parchment paper and set aside.
  3. In the bowl of your stand mixer fitted with the paddle attachment mix the butter and both sugars on medium speed for 2 minutes until combined.
  4. Add in the eggs, vanilla, baking soda and salt and combine for 1 minute, scraping the sides of the bowl as necessary.
  5. Turn the mixer to low and add in the flour, mixing until just combined.
  6. With the mixer on the lowest setting add in 1 3/4 cup of the milk chips and 3/4 cup of the macadamia nuts.
  7. Using a large (3 tablespoon) cookie scoop drop the dough onto the prepared baking sheet 2-3 inches apart. Place a few chocolate chips and a few nuts onto the tops of the cookie dough before they bake.
  8. Bake for 10-12 minutes, until golden at the edges.
  9. Remove from the oven and allow the cookie to cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.


store airtight for up to 3 days

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