Decadent White Chocolate Macadamia Brownie Cookies
Indulge in these deliciously rich Decadent White Chocolate Macadamia Brownie Cookies that perfectly combine the fudgy texture of brownies with the delightful crunch of macadamia nuts and creamy white chocolate. These cookies are not only easy to make but also wonderfully shareable, making them perfect for gatherings, bake sales, or just a sweet treat at home. With their chewy centers and subtly crunchy edges, each bite is a heavenly experience that is bound to impress all cookie lovers.
N/A
Servings
120
Calories
11
Ingredients
Ingredients
shortening
2/3 cup (softened)
light brown sugar
1 1/2 cups (packed)
water
1 tablespoon
vanilla extract
1 teaspoon
eggs
2 (large)
flour
1 1/2 cups (all-purpose)
unsweetened cocoa powder
1/3 cup
baking soda
1/4 teaspoon
salt
1/2 teaspoon
white chocolate chunks or chips
1 cup
macadamia nuts
1 cup (coarsely chopped)
Instructions
1
Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper or leave them ungreased.
2
In a large mixing bowl, cream together the shortening and brown sugar until smooth and creamy. Add the water and vanilla extract, mixing well.
3
Beat in the eggs, one at a time, until fully incorporated into the mixture.
4
In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add this dry mixture to the wet ingredients at low speed, mixing until just blended.
5
Fold in the white chocolate chunks (or chips) and coarsely chopped macadamia nuts using a spatula or wooden spoon until evenly distributed throughout the dough.
6
Using a rounded tablespoon, drop the cookie dough onto the prepared baking sheets, spacing them about 2 inches apart.
7
Bake one sheet at a time in the preheated oven for 7 to 9 minutes, or until the cookies are set around the edges. Avoid overbaking to maintain their fudgy texture.
8
Once baked, allow the cookies to cool on the baking sheet for about 2 minutes before transferring them to sheets of foil to cool completely on the countertop.
Nutrition Information
2g
Protein
18mg
Sodium
8mg
Cholesterol
Frequently Asked Questions
Frequently Asked Questions
What are Decadent White Chocolate Macadamia Brownie Cookies?
They are rich, fudgy cookies that combine brownie texture with crunchy macadamia nuts and creamy white chocolate.
What is the unique texture of these cookies?
These cookies feature chewy centers and subtly crunchy edges for a heavenly eating experience.
How many ingredients are required for this recipe?
There are 11 ingredients required to make these cookies.
What oven temperature is needed for baking?
The oven should be preheated to 375°F (190°C).
How much shortening is used in the recipe?
The recipe calls for 2/3 cup of softened shortening.
What type of sugar is used for the cookie dough?
The recipe uses 1.5 cups of packed light brown sugar.
How many eggs are included in the mixture?
Two large eggs are beaten into the mixture one at a time.
What is the specific amount of cocoa powder needed?
The recipe requires 1/3 cup of unsweetened cocoa powder.
What type of flour is recommended?
The recipe uses 1.5 cups of all-purpose flour.
How much white chocolate should I add?
You should add 1 cup of white chocolate chunks or chips.
How should the macadamia nuts be prepared?
The 1 cup of macadamia nuts should be coarsely chopped before being folded into the dough.
What is the calorie count per cookie?
Each cookie contains approximately 120 calories.
How much protein is in each cookie?
There are 2 grams of protein per cookie.
What is the sodium content of these cookies?
Each cookie has about 18mg of sodium.
How much cholesterol is in one serving?
There is approximately 8mg of cholesterol per cookie.
Should I grease the baking sheets?
You can either line the sheets with parchment paper or leave them ungreased.
How long do the cookies need to bake?
The cookies should bake for 7 to 9 minutes.
How do I know when the cookies are done?
The cookies are done when they are set around the edges.
Why is it important not to overbake these cookies?
Avoiding overbaking is essential to maintain their desired fudgy texture.
What is the first step in mixing the dough?
The first step is to cream together the shortening and brown sugar until smooth.
When do I add the vanilla and water?
Add the water and vanilla extract after creaming the shortening and sugar.
How should I combine the dry ingredients?
Whisk together the flour, cocoa powder, baking soda, and salt in a separate bowl before adding to the wet mix.
What speed should I use when adding the dry ingredients?
Add the dry mixture to the wet ingredients at low speed until just blended.
How do I incorporate the nuts and chocolate?
Fold them in using a spatula or wooden spoon until they are evenly distributed.
What size should the cookie dough drops be?
Use a rounded tablespoon to drop the dough onto the baking sheets.
How far apart should I space the cookies on the pan?
The cookies should be spaced about 2 inches apart.
Should I bake multiple sheets at the same time?
The instructions recommend baking one sheet at a time.
How long should the cookies cool on the baking sheet?
Allow them to cool on the baking sheet for about 2 minutes.
Where should the cookies finish cooling?
Transfer them to sheets of foil on the countertop to cool completely.
What is the amount of baking soda used?
The recipe calls for 1/4 teaspoon of baking soda.