Since August, I’ve been working at a municipal library as an assistant librarian. For a Creative Writing grad, being surrounded by books at work is dreamy. I quickly reached the limit of documents you can borrow (40 at a time…which doesn’t seem like that a high number anymore). My bookshelves in my living room are now crowded with cookbooks, novels, travel guides, cds and dvds from the library. It comes as no surprise that cookbooks take up most of my shelf space. Lately I’ve been curling up with Joy The Baker’s first cookbook, which is how I stumbled across this great recipe.
I’ve been in a brownie phase lately, so when I saw the words “brownie cookies” in the title I had to start baking. These are studded with white chocolate chunks and roasted macadamia nuts (I omitted the nuts for personal preference). I love how the white chocolate caramelizes on the edges. The white chocolate adds some sweetness to these otherwise not too sweet dark chocolate cookies. They have the texture of a dense fudgy brownie. The thick batter is best when slightly underdone.
If you have raw macadamia nuts, sprinkle 1/2 teaspoon of salt and drizzle 1 teaspoon olive oil on them. Roast the nuts in the oven at 350F for 8 minutes, or until they are golden. Let the nuts cool before you stir them into the batter.
Recipe Source: Joy the Baker
Yields 24 portions
8 ounces bittersweet chocolate, coarsely chopped
3 tablespoons unsalted butter
1 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup granulated sugar
1 teaspoon instant espresso or coffee powder, optional (I did not use any)
1 teaspoon pure vanilla extract
3/4 cup white chocolate chips or chunks
3/4 cup roasted and salted macadamia nuts (I did not use any)
1)Preheat the oven to 325F.
2)Line two baking sheets with parchment paper.
3)Melt the bittersweet chocolate and butter together in a heatproof bowl set over a saucepan of simmering water (also referred to as a bain-marie).
4)Remove the bowl from the heat and let the chocolate mixture cool down.
5)Whisk the flour, baking powder and salt together in a bowl and set aside.
6)Stir the sugar, espresso powder if using, and vanilla into the chocolate mixture.
7)Incorporate the eggs one at a time.
8)Fold the flour mixture into the chocolate mixture.
9)Stir in the white chocolate and macadamia nuts if using.
10)Scoop the cookie dough into 24 balls and set them on the two prepared baking sheets.
11)Bake for 11 minutes.
12)Let the baked cookies cool on the baking sheets for 5 minutes before transferring them to a cooling rack.
Store the cookies in an airtight container at room temperature for up to 5 days.