Ingredients for White Chocolate Chunk Macadamia Nut Brownie Cookies
- 1 cup (2 sticks) unsalted butter, softened
- Light Brown Sugar
- ¼ cup water
- Vanilla Extract
- 2 large eggs
- 1 ¾ cups all-purpose flour
- Unsweetened Cocoa Powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups white chocolate chunks
- Macadamia Nuts
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How to Make White Chocolate Chunk Macadamia Nut Brownie Cookies
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a large bowl, cream together 1 cup (2 sticks) softened unsalted butter, ¾ cup packed light brown sugar, and ¼ cup water until light and fluffy.
- Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 1 ¾ cups all-purpose flour, ¾ cup unsweetened cocoa powder, 1 teaspoon baking soda, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Stir in 2 cups white chocolate chunks and 1 cup macadamia nuts.
- Drop rounded tablespoons of dough onto the prepared baking sheets, leaving 2 inches between each cookie.
- Bake for 7-9 minutes, or until the edges are set and the centers are still slightly soft. Start checking at 7 minutes.
- Do not overbake! Overbaked cookies will be dry.
- Let cookies cool on the baking sheets for 2 minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
47g
Fat
12g
Carbs
5g
