Chocolate Brownie Cookies with White Chocolate and Roasted Macadamia Nuts

Since I have looked all over for my camera chord and absolutely cannot find it, I am posting yet another cookie recipe. I have looked pretty much everywhere for this chord and it is no where to be found! I can't stand this!

These cookies are delicious, though, and I am excited to post them!

But I seriously need to find this chord. SOON.

To start: butter and chocolate!

Wait until the two melt together...

and add the sugar.

The pot is off the heat now!

After you put the dry ingredients in a large bowl, add the chocolate mixture.

Mix, mix, mix...

Now, you're ready for the chocolate chips and macadamia nuts.

I love the macadamia chunks! 

White chocolate is pretty low on the list of things I like, but it's amazing in these cookies! 

Drop by the tablespoon onto prepared baking sheets.

This recipe only makes 24 cookies, which is great and bad at the same time.

After you're finished, you'll have the energy to search for your lost item, but maybe not. Definitely not.

Chocolate Brownie Cookies with White Chocolate and Roasted Macadamia Nuts
makes 2 dozen cookies
from Joy the Baker Cookbook

Ingredients:
8 ounces bittersweet chocolate chips or coarsely chopped chunks
3 tablespoons unsalted butter
1 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup sugar
1 teaspoon espresso powder
1 teaspoon vanilla extract
3 large eggs
3/4 cup white chocolate chips or chunks
2/3 cup macadamia nuts, roasted and salted

Directions:
Preheat oven to 325F. Line 2 cookie sheets with parchment. Set aside.
Place the bittersweet chocolate and butter in a double boiler. Allow the chocolate and butter to melt completely. Remove from heat and allow to cool. It's does not have to be completely cooled.
Whisk together the flour, baking powder, and salt in a large bowl and set aside.
Whisk the sugar, espresso powder, and vanilla extract into the cooled chocolate mixture. Whisk in the eggs one at a time, beating well after each addition. Add the chocolate mixture to the flour mixture all at once and fold to incorporate. Once the flour is incorporated, fold in the white chocolate chips and macadamia nuts.
Drop a heaping tablespoon of batter onto the prepared baking sheets. Bake 11 minutes (these cookies are best when underdone). Allow to rest 5 minutes before transferring to a wire rack to cool. Store in an airtight container up to 5 days.