Friday, May 23, 2014
White Chocolate Macadamia Brownie Cookies
James and I disagree on many things.
The most comfortable temperature for the apartment?
(Freezing cold, please.)
The comedic merits of Will Ferrell movies?
(The fart scene in Stepbrothers is funny, and I will cut you if you disagree.)
...and, politics. Let's just say that we'll both need to take a sedative on November 8, 2016 if we plan to be in the same room.
Fortunately, we're very compatible on most other things, particularly, that we're both weirdos who don't really need any alone time or personal space. When we're not working, we pretty much spend every waking moment together and neither of us would have it any other way.
So, when I found myself alone two nights in a row last week while James was out of town, I didn't know what to do with myself. Long story short, I made these super chocolaty cookies out of boredom and exercised a superhuman level of self control by only sampling two. I deserve a medal for that, because these are GOOD. They're extremely rich and fudgy with a bit of crunch from the macadamias, and stay soft for eons.
The weekend is about to begin, so that's enough about cookies.
To my U.S. readers, have a great holiday weekend! Drink lots of beer and eat lots of grilled meats!
That's my plan, anyway. (Lies! I will be at the beach in 8 days and am eating cotton balls and air all weekend.)
Here's what you'll need for about 30 cookies:
1 cup flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon table salt
8 ounces semi-sweet chocolate, roughly chopped
1 teaspoon vanilla extract
1/2 cup unsalted butter
3/4 cup dark brown sugar
1/4 cup white sugar
1/2 cup mini chocolate chips (regular is fine too, I just had mini on hand)
3/4 cup white chocolate chips (reserve 1/4 cup for the tops of the cookies, if desired)
2.25 ounce package macadamia nuts, roughly chopped
Whisk together the flour, cocoa, baking powder, and salt in a medium bowl and set aside.
On 50% power, microwave the chocolate for 2 minutes. Stir, and continue to microwave at 50% power for 20 second intervals until completely melted.
In a small bowl, beat the eggs and vanilla lightly with a fork and set aside. Using a hand mixer or stand mixer, beat the butter on medium speed until smooth and creamy, for about 10 seconds. Beat in the brown and white sugars until combined.
Reduce mixer speed to low, and beat in the egg/vanilla mixture until incorporated, about 45 seconds. Add the melted chocolate in a steady stream and beat until combined, about 45 more seconds. Scrape the bottom and sides of your mixing bowl with a rubber spatula to ensure everything is evenly combined.
With the mixer at low speed, gradually add in the flour mixture and mix until just combined. Lastly, stir in the chocolate chips, white chocolate chips, and macadamia nuts. This is a pretty soft cookie dough - totally normal.
Pop the bowl in the fridge for 30-60 minutes so the dough can firm up. While the dough is chilling, preheat oven to 350 degrees, and line baking sheets with parchment paper.
After the dough has chilled, scoop onto prepared baking sheets using a small cookie scoop. Press a few of the reserved white chocolate chips into the tops of the cookies if you're feeling fancy. Bake in the preheated oven for about 7-9 minutes, or until the edges of the cookies have begun to set but the middles are still soft. Cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.