I was in a cookie making mood today.
I have found my perfect cookie. These are brownie cookies with white chocolate chunks and macadamia nuts. That’s three of my very favourite foods combined. This is, quite simply, heaven in cookie form. They are crisp on the outside and fudgy on the inside like a good brownie should be. Oh my are they good!
Brownie cookies with white chocolate chunks and macadamia nuts
From Joy The Baker Cookbook
222g Dark/bittersweet chocolate, chopped into small chunks
45g (3 tablespoons) unsalted butter
150g (1 cup) plain flour
1/4 tsp baking powder
1/4 tsp salt
150g (1 cup) granulated sugar
1 tsp instant espresso or coffee powder (optional)
1 tsp pure vanilla extract
3 large eggs
125g (3/4 cup) white chocolate chips
125g (3/4 cup) macadamia nuts (roasted and salted)
Preheat the oven to 160C/325F. Line 2 baking sheets with parchment paper. Set a heatproof bowl over a medium sized pan of simmering water. Place the chocolate and butter in the bowl and melt chocolate and butter together, stirring occasionally, until melted. Remove from the simmering water and stir until chocolate is completely melted. Set aside to cool.
In a large bowl whisk together the flour, baking powder and salt. Put to one side. Whisk the granulated sugar, espresso powder (if using), and vanilla extract into the cooled chocolate mixture. Whisk in the eggs, one at a time, until well incorporated. Add the chocolate mixture to the dry ingredients and fold to incorporate. Stir in the white chocolate and macadamia nuts. The batter will be very thick.
Place tablespoons of batter onto the baking sheets. Bake for 10-12 minutes until the tops look “cracked”. The cookies are better slightly underdone. Allow cookies to rest for 5 minutes before removing from the baking sheets and cooling completely on a cooling rack. The cookies will keep in an airtight container at room temperature for up to 5 days, although I doubt they will last that long!
I also made these buttered popcorn cookies. The recipe is from The Smitten Kitchen Cookbook (Stunning book, more about that in another post!) but you can find the recipe right here on Joy The Baker’s site.
These cookies are so worth trying. They are crispy on the outside and soft in the middle. They are buttery, sweet & salty. The popcorn adds a fabulous crunch. Word of warning though, they are addictive! I made mine with microwave popcorn and it worked just fine. In my laziness, I didn’t even weigh the popcorn out – I just stirred the popcorn into the batter until it looked like I had enough! I’m not normally this slapdash when it comes to baking but these turned out perfectly! Gorgeous recipe! x
- Macadamia & White Chocolate Chunk Cookies (jimmiesandsprinkles.wordpress.com)
- white chocolate macadamia nut (guyandhisgirl.com)