Chocolate Brownie Macadamia Cookies!
After a long work out at the gym this past Sunday, what better way to make myself feel better than to bake a batch of chocolate brownie cookies? I refered to my favorite cookie recipe website, Cookie Madness, to look for a Chocolate Brownie recipe because I was absolutely craving for it! I printed the recipe from her site and went to the Stop and Shop near my house to pick the ingredients up!
Now I tweaked her recipe just a little bit to my liking.
6 ounces of bittersweet dark chocolate (Scharffen Berger – in the candy aisle)
4 ounces unsweetened chocolate (100% Cocoa – Ghirardelli Chocolate)
6 tablespoons butter
1 1/4 cups brown sugar (the brown prevents the cookie from hardening)
3 eggs (I used organic eggs from Stop and Shop)
2 teaspoons vanilla extract
1 teaspoon baking powder
1/4 teaspoon salt
1 cup flour (Pillsbury Flour)
1 cup of nuts – Your choice of toasted walnut, pecans, or macademia chopped
3/4 cup semi-sweet chocolate chips (Nestle)
*A couple of dashes of confectioner’s sugar
My advice is to have all your ingredients ready and prepared in a bowl. You have to work fast with chocolate recipes!
Similar to the Cookie Madness recipe, I adjusted it according to my likings which you can see after the jump!
Please click on the following link to see more!
Chocolate Brownie Macademia Cookies
Preheat oven to 325 degrees.
1. Take your chocolate bars, break it into pieces and put it into a bowl to microwave on high for 30 seconds. Take it out and stir it and put it into the microwave until it starts to melt. Repeat process until fully melted.
2. Pour your melted chocolate into a mixing bowl and then add brown sugar. When this is mixed well, beat in the eggs, butter, and vanilla extract.
3. When this is all thoroughly mixed, evenly distribute the baking powder and salt to the mixture that way your cookies can rise!
4. Add in flour and mix evenly.
5. Lastly stir in your nuts and chocolate chips!
6. Now spoon out your chocolate cookie dough 1 1/2″ apart onto the parchment lined cookie sheets.
7. Optional: Sprinkle a few dashes of confectioner’s sugar on top of the cookies.
8. Bake for exactly 12 minutes and do not over bake.
9. Once this is done, immediately take it out of the oven so it can cool for 5 minutes.
10. This should be ready to eat! Whatever you can’t finish, store in airtight container.
This can yield to 36 cookies.
Enjoy!
Now to show you a few pictures! I would have taken more but I felt lazy! Sorry, I will take pictures of the step by step process next time!
Ghirardelli Unsweeten Chocolate and Scharffen Berger Bittersweet Chocolate
Chocolate Brownie Macademia Cookies straight out of the oven
Chocolate Brownie Macademia Cookies
Chocolate Brownie Macademia Cookies, next day
Oh this recipe is so delicious!! My co-workers and friends were thoroughly impressed by this recipe and I definitely couldn’t have done it without the help of Cookie Madness! I can’t stress enough using light brown sugar instead of granulated sugar. My experience with the white sugar is that the cookie itself becomes so hard that it’s no longer enjoyable to eat. When I tried this cookie the next day, it is still soft. So please keep that in mind!
I have to admit, while I was making this recipe, I was eating dough and I got so hooked onto it! Now I really believe that choosing the right chocolate makes a difference. Anyways, I hope you enjoy this! Let me know what your favorite cookie recipes are!
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2 Responses to “Chocolate Brownie Macadamia Cookies!”
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Wow, those look really great. I am going to have to check out this cookie madness site.
hmmmm looks yummy!!! all my fav ingredients!