White chocolate chip macadamia nut brownie cookies

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Miles Brown/Staff

Chocolate and orange continue their torrid love affair this Valentine’s Day in these rich brownie cookies. They’re soft and gooey on the inside and crispy, chewy on the outside, studded with bashful white chocolate chips and roasty toasty macadamia nuts. Normally, I’m not too concerned with exact measurements, but I highly recommend getting a scale ($10 on Amazon!) for baking because it really takes all the difficulty out of precision. I’ve provided some tricky volumetric measurements, but I highly recommend the weight measurements — either way, they’ll be crazy delicious.

Yield:  12 small cookies, 8 big cookies (I like the big cookies)

Total time: 21 minutes

1/2 cup (73 grams) flour

3/8 cup (38 grams) Dutch process cocoa powder

3/8 teaspoon (2 grams) salt

1/4 teaspoon (1.5 grams) baking soda

5 tablespoons (70 grams) butter, melted

3/8 cup (75 grams) brown sugar

1/3 cup (60 grams) sugar

1 egg

1 teaspoon vanilla extract

1/2 teaspoon orange zest

1 cup (150 grams) white chocolate chips and roasted, roughly chopped macadamia nuts

If you have any on hand, a teaspoon of brewed coffee would be scrumptious.

Contact Sasha Ashall at [email protected].

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