Recipe: Chocolate Brownie Cookies with White Chocolate Chips and Macadamia Nuts

Yesterday’s post on trying to find myself again got a little deep. I really appreciate all of your comments and support. Today though, let’s move on to a lighter subject – cookies!

My husband got a new job about a month ago and since then he’s been traveling almost nonstop for training. This week he is away Monday-Friday. It’s really hard being apart for that long so I thought I’d send him off with a sweet treat I knew he’d love. I’m full of good ideas. This is recipe #7 from the Joy The Baker cookbook!

Joy The Baker’s Chocolate Brownie Cookies with White Chocolate Chips and Macadamia Nuts (yields 18-20 cookies)
8 oz. semisweet chocolate chips
3 tbsp. butter
1 cup AP flour
1/2 tsp. baking powder
1/4 tsp. salt
1 cup sugar
1 tsp. espresso powder
1 tsp. vanilla extract
3 eggs
1/2 cup white chocolate chips
1/2 macadamia nuts, chopped


Over a double boiler and medium heat, melt the chocolate chips and butter. Don’t overstir or the chocolate will seize up on you.


While the chocolate/butter is melting, get the rest of your ingredients together: one bowl for the dry team, another for the wet team, and one more for the white chocolate chips/nuts.


Now it’s on to mixing the batter. Make sure the melted chocolate mixture has fully cooled before you proceed to this step.

Mix the wet and dry teams together, then mix in the chocolate, and then the chips/nuts.


The batter is going to look and feel like brownie batter. You should probably give it a little taste test to make sure everything is in working order. No biggie.


With a spoon or disher (I use a #20 ice cream scooper), scoop the dough onto a parchment paper lined cookie sheet and bake on 325 degrees for 12-15 minutes, rotating the pan(s) at least once.



The cookies come out with that lovely crackly brownie top. So good. Cool on the pan for 5 minutes then transfer to a wire rack and cool completely.


Enjoy with a glass of milk. You won’t be sorry.


Fudgey, chewy, not overly sweet, with the perfect little extra bite of sweet and crunchy. These cookies are absolutely going into the rotation. They are too good not to.


Author: Domestocrat

I'm a lady who enjoys photography, football, cooking, long drives with the windows down, This American Life, kettlecorn, hot yoga, pop punk, my nephews, my cat Reggie, and my home: Boston.

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