This week has been incredibly busy for me; full of errands and appointments. It’s been pretty stressful, therefore I decided I needed a special treat; I went with my favorite cookies.
A few years ago, I worked with a girl named Zara. She was from Sri Lanka and was (and is) the most genuinely nicest person I have ever met to date. I never saw her upset, nor even irritated. She would often bring some kind of baked treat to our meetings; cupcakes, cookies, etc. One day she brought these cookies. I think they were gone within 10 minutes. Everyone loved them and no one could stop eating them. I begged her for the recipe and, lucky for me, she gave me a copy. Thank you, Zara, for the best cookie I’ve ever eaten.
Be careful if you make these, you won’t be able to stop eating them.
Zara’s White Chocolate Macadamia Cookies
Yeild: 3 dozen cookies
1 c flour
½ tsp baking soda
½ tsp salt
½ c (1 stick) butter, softened
½ c packed dark brown sugar
¼ c granulated sugar
1 large egg
1 tsp vanilla
¾ c chopped unsalted macadamia nuts (rinsed and dried if salted)
6 oz bittersweet chocolate, chopped (or ~1 c chips)
6 oz white chocolate, chopped (or ~1 c chips)
Preheat oven to 375 F
Sift together flour, salt, and baking soda; set aside. In large bowl cream butter and both sugars. Add egg and vanilla, beat well. Slowly beat in flour mixture in 2 additions. Stir in nuts and chocolate with wooden spoon. Shape into balls on ungreased baking sheet 2 in apart. Bake 8-10 min, til edges are lightly browned. Cool 2 min on baking sheet, then transfer to wire rack to cool completely.
I love the combination of coffee and chocolate; I like to add espresso powder to regular chocolate desserts. While browsing Martha Stewart’s website these brownies caught my eye. I was intrigued by the addition of cinnamon and nutmeg. Usually, recipes just call for adding espresso or espresso powder to make a dessert cappuccino flavored whereas, this recipe also called for spices. I was anxious to make them and finally I felt well enough yesterday to make a simple dessert. They had great coffee flavor with hints of warm cinnamon; moist and almost fudgy. Even better the next day.
Mini Cappuccino brownies
4 Tbsp unsalted butter, softened, plus more for pan
6 Tbsp cocoa powder
2 Tbsp oil (I used flax seed oil, but canola would also work)
¾ c sugar
1 tablespoon instant espresso powder
1 teaspoons vanilla extract
2 large eggs, lightly beaten
½ c flour
¾ teaspoon ground cinnamon
¼ teaspoon freshly grated nutmeg
½ c semisweet chocolate chips
Preheat oven to 325F, with rack in center. Butter two 4 ½ inch spring form pans, and line the bottom with parchment or wax paper. Coat paper with butter. Set aside.
Microwave butter 20-30 til mostly melted. Whisk in cocoa and oil until smooth. Then, whisk in sugar, espresso powder, vanilla, and eggs.
In a small bowl, combine flour, cinnamon, nutmeg, and salt. Add to the chocolate mixture, and stir until just combined (do not overmix). Fold in chocolate chips.
Divide batter between prepared pans and bake until a toothpick inserted in the center comes out slightly wet, 20-30 minutes. Transfer to a wire rack; cool completely. Run a knife around edges of pan before removing from pan. I used a small circular cookie cutter to cut my brownies into small, bite-sized pieces.
Source: adapted from Martha Stewart