These brownie like cookies are decadent and delicious. A perfect partner for a cold glass of milk. The chocolate cookie is packed with white chocolate chunks and buttery macadamia nuts.
Once baked, the cookies have a crackly top and moist fudgy centers. I chopped the white chocolate into fairly large chunks, so there a nice big pockets of creamy white chocolatey goodness in each bite.
I used dry roasted and salted nuts which is a good c0ntrast to the sweetness of the rest of the cookie. Be careful not to overbake them or they will be too hard once they cool.
I might try these with milk chocolate chunks and pecans. I’d think any combination that you enjoy would work with the chocolate batter as the base.
- 8 ounces semisweet chocolate
- 3/4 cup brown sugar
- 1/4 cup butter, softened
- 2 eggs
- 1 teaspoon vanilla
- 1/2 cup flour
- 1/4 teaspoon baking powder
- 1 cup white chocolate, chopped
- 2 cups macadamia nuts, chopped
Melt chocolate in a saucepan over low heat. Remove from the heat and let cool slightly. Cream butter and sugar. Add chocolate and beat well, then add eggs and vanilla and mix until well combined. Stir in the flour and powder. Add the chocolate chunks and nuts. Drop by tablespoons (or use an ice cream scoop) onto a baking sheet. Bake @ 350° for 10-12 minutes. Cookies should be puffed and just set. Let cool completely on a wire rack.