Our project this week for Sundays with Joy was a chocolate brownie cookie recipe. Say what? This recipe was rather timely as I had been wanting a little brownie action of sorts in my life! Perfect! Joy Wilson knows exactly the right ingredients to add which take this already amazing cookie to new heights. She suggests roasting macadamia nuts and white chocolate chips. Ready? Let’s go!
It starts with a little double boiler action – a pan of simmering water with a bowl on top. The bowl cannot touch the water – it would cook the chocolate versus slowly and gently melting the mixture.
Meanwhile, in a 350* oven, raw macadamia nuts are roasted until ‘lightly golden’ in a bit of olive oil and salt. Why roast the nuts at all? Roasting the nuts really heightens the macadamia flavor. Trust. I must confess, I was preoccupied and multi-tasking as the nuts were roasting. I was prepping the next steps as, I assumed, things would move quickly. Joy suggests roasting the nuts until lightly golden. My nuts roasted for 6 minutes, when my nose really started smelling them. Uh oh…
They were more than ‘lightly golden’, but after cooling and testing, I deemed them just fine! Onward!
To the melted and cooled chocolate mixture, I added sugar, espresso powder, and some vanilla extract. Next up: eggs! 3 eggs. I know, I know it is decadent right?! Keep in mind, the goal is to create a fudgy brownie cookie batter! The eggs are added, one at a time, whisking well after each addition.
Flour, baking soda, a tiny bit of salt (Remember, the nuts are salted) were previously whisked and waiting their turn. Fold the flour mixture, all at once, into the velvety smooth chocolate mixture until just combined.
And then the mix ins…white chocolate chips and the roasted macadamia nuts are mixed in. The batter is dropped by tablespoon full onto two parchment lined baking sheets.
The cookies are baked for 11 minutes, cool on pan for 5 minutes, before removing them to a cooling rack. How did it taste, you may be wondering? A rich, decadent, soft brownie cookie studded with salty macadamia nuts with a surprise white chocolate bits here and there. The texture is lovely! It is the sort of cookie one should not eat an entire batch of in one sitting. Savor this cookie…it is worth it!! Joy says that you can make 2 dozen cookies – but I made 30 cookies at the end of it all. What a bonus! Dear Joy, HIGH-FIVE! Thanks for this amazingly delicious and decadent cookie!!!
You can find this recipe, along with our other Sundays with Joy projects, in Joy Wilson’s cookbook.