Flourless White Chocolate Macadamia Brownie Cookies

Say hello to my current obsession!

I’ve made these bad boys three times this week, and if I’m being honest with you guys, I’m about to jump into the kitchen and bake some up again right now.

Because they’ve got it all. And by “all”, I mean they are outrageously chocolatey.

And I guess that’s all I really need to fall in love. I’m a simple gal.

These babies are basically luxuriously rich brownies in cookie form, chock full of white chocolate and chopped macadamia nuts. The best part? They’re totally flourless, naturally. Gluten free, whether you like it or not.

The trick is whipping eggs until they’re thick – eggs are the glue that hold the dough together. The other trick is to chill the dough before baking, because chilled cookie dough bakes into firmer, chewy cookies that won’t fall apart as easily.

The cookies themselves are insanely dark, so they’re balanced out nicely with the addition of white chocolate. I may not always be white chocolate’s biggest fan, but this recipe really lets it shine.

The recipe is adapted from my favorite flourless brownie recipe, and these cookies definitely get softer and more brownie-like in texture after a day or two. If you’re anything like me, this can only mean one thing: ice cream sandwiches*, anyone?

Flourless White Chocolate Macadamia Brownie Cookies
By L.
Makes 18 large cookies

12 ounces bittersweet chocolate (at least 70%)
4 ounces unsalted butter
4 large eggs, at room temperature
2/3 cups brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla extract
1/4 cup cocoa powder
1 teaspoon espresso
1 teaspoon baking soda
1/2 teaspoon salt
12 ounces white chocolate, chopped
1 1/2 cups macadamia nuts

Preheat the oven to 350° F. Prepare two sheet pans with parchment paper. Toast the macadamia nuts on an unlined pan for 7-9 minutes, until lightly browned and aromatic. Let them cool then give them a rough chop.

Melt the 12 ounces of bittersweet chocolate with the butter, either in the microwave in short increments of time or in the bowl of a double boiler. Whisk until smooth and set aside to come to room temperature.

In a small bowl, mix the cocoa powder, espresso, baking soda and salt. Set aside.

In the bowl of an electric stand mixer fitted with the whip attachment, whip the eggs on medium speed until slightly frothy. Slowly add the granulated sugar, about a tablespoon at a time, then slowly add the brown sugar, continuing to mix on medium speed. Beat for a few minutes after adding all the sugar, until the eggs are pale, thick, and they ribbon.

Lower the speed and slowly drizzle in the melted chocolate. When it’s all been added, increase the speed to high for a few seconds to make sure it’s all incorporated. Turn off the mixer, add the cocoa mixer, and begin mixing on low to make sure the cocoa doesn’t fly up at you. Slowly increase the speed – it will get very thick at this point. When the cocoa is fully mixed in, dump in all the white chocolate and macadamia nuts, and mix on medium speed for just a few seconds to combine. The cookie dough will be thick and chunky.

Chill the dough for at least 30 minutes – this is essential, otherwise the cookies will be too delicate once baked. Scoop the chilled dough onto the prepared sheet pans and bake for 9-12 minutes, until puffy, shiny, and just set in the center. Let cool on a wire rack.

Like brownies, these cookies can be stored in an airtight container at room temperature but are equally delicious when refrigerated or even frozen. After a day or two they begin to absorb moisture and get much softer – perfect for crumbling into your favorite ice cream sundae.

*If you want to use these cookies to make ice cream sandwiches, omit the nuts (or chop them much more finely) and bake them the day before you intend to use them.