Chewy Sourdough White Chocolate Coconut Macadamia Cookies from Heart Beet Kitchen

Chewy Sourdough White Chocolate Coconut Macadamia Cookies - made dough June 4, 2025, modified from Heart Beet Kitchen

8 tablespoons (1/2 cup, 1 stick) unsalted butter, melted, browned and cooled

160 grams brown sugar

140 grams granulated sugar

1 large egg

3/4 teaspoon vanilla extract

80 grams sourdough discard, room temperature

235 grams all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

3/4 teaspoon salt

1/8 teaspoon ground nutmeg

1/8 teaspoon ground cinnamon

3 1/2 ounces white chocolate chips or chunks

3 1/2 ounces macadamia nuts, lightly toasted, roughly chopped

1 cup sweetened flaked coconut, lightly toasted

1. Whisk together cooled browned butter, brown sugar and granulated sugar until well combined.
2. Add sourdough starter and whisk to combine. Add egg and vanilla extract, beating until well combined.
3. In a medium bowl, whisk together flour, baking soda, baking powder, salt, nutmeg and cinnamon.
4. Add dry ingredients to butter mixture, mixing to combine.
5. Fold in white chocolate chips, macadamia nuts and toasted coconut until evenly disbursed.
6. Portion into golf-ball-size dough balls. Cover and chill for several hours or overnight.
7. When ready to bake, preheat oven to 375 degrees F. Line baking sheets with parchment paper and evenly space dough balls on each baking sheet. Bake 12-13 minutes or until edges are set and middles no longer look raw or shiny. Let rest on baking sheets for several minutes before transferring cookies to wire rack to cool completely.

I modified the original recipe to add toasted coconut to the cookie dough. You can leave it out and keep this as just a coconut macadamia cookie but if you're a coconut lover, I recommend adding it in. Toast the coconut first to add more texture to the cookie and let it cool before adding to the dough.

Overall, this was a good cookie. The flavors blend well together, the cookie didn't spread much during baking and the texture was just right with crisp edges and chewy middles. As with all the sourdough discard recipes I've tried so far, I'm not sure what the discard actually adds or doesn't add. I couldn't taste it and there was no particular tang in the flavor. Either my starter isn't that "sour" or I haven't been letting the flavor develop in the starter between uses of the discard. But that's fine as the cookies are still good and I didn't waste any starter. Which is the point.

Crumbl Copycat Butter Cake from Cookies and Cups

Crumbl Copycat Butter Cake - made May 19, 2025 from Cookies and Cups 

1 cup salted butter, room temperature

1 cup granulated sugar plus more for coating the ramekins

1 teaspoon baking powder

1 teaspoon kosher salt

2 teaspoons vanilla extract

3 large eggs

1 1/2 cups all-purpose flour

1 cup buttermilk

1. Preheat oven to 375 degrees F. Prepare 6-ounce ramekins by spraying with nonstick cooking spray, lining the bottoms with a parchment round and coating with large sugar granules.
2. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and 1 cup granulated sugar on medium speed for 5 minutes, scraping down the sides and bottom of the bowl to keep mixture even textured. 
3. Add the vanilla extract, baking powder and salt; mix for 30 seconds.
4. Add the eggs, one at a time, mixing after each addition. On low speed add the flour and buttermilk in alternating additions, beginning and ending with the flour, until just combined and smooth.
5. Divide the batter evenly among the prepared ramekins, filling each about 3/4 full. Bake 25 minutes or until a toothpick inserted in the centers comes out with a few moist crumbs.

It's no secret that I love Crumbl's Butter Cake. And although I haven't gone to Crumbl in weeks (I know, I know, who am I?), I always make it a point to go when the Butter Cake or the Caramel Butter Toffee Cake are on the menu. So I was glad to find this copycat recipe to try out, especially since it's from Cookies and Cups, who reliably has very good recipes.

This one was good too, as a butter cake. I don't know that I quite consider it a copycat though. One of the reasons I like Crumbl's version so much is the denseness of the cake and this one was a bit lighter. That doesn't make it bad, just not quite an exact replica of the original. The other reason I like Crumbl's are the sugar crystals on the outside which give the cake a bit of crunch. I didn't have large sugar crystals but I did have larger-than-granulated-sugar crystals that I coated the ramekins with. In hindsight, I should have been more generous with the coating as the sugar crystals seemed to melt more into the cake rather than stayed intact to provide the crunch. Or else I need larger sugar crystals.

So, ultimately, this was a great, very buttery cake. But I will still be going to Crumbl's for theirs and am still looking for more copycat recipes to try.