When your boss spends all of Thursday prefacing every sentence about every experiment he wants (i.e. is ordering) you to do next week with “you’re going to hate me, but…”
You have no option but to sing Nicki Minaj “classic hit singles” outside his office with one of your coworkers.
Loudly and out of tune. (I mean…that’s a given. If Nicki can do it, on-stage in front of thousands of people, every chance she gets…then so can you.)
Then you’ll try to convince him that, not only are Summer Fridays a real live thing(!!!) but that your productivity as a lab definitely hinges on whether he will allow you to take these days off along with the “best” (questionably speaking) of the finance world every week come June 1st.
He won’t really go for it.
Nor will he particularly like the suggestion that you move all experiments to Central Park on any and every day that’s over 65 degrees.
Given all the negativity that’s now infiltrated your world…you’ll have no choice but to head home after work and create some chocolate brownie cookie magic. Some days….that’s the just the way the cookie crumbles.
Except…these cookies are the opposite of crumbly. They are fudgy and chewy and all the best of the brownie and white chocolate mac nut (WCMN’s to those of us cookie fanatics) universes, respectively, smashed together into one.
My potentially serial killer roommate who did not end up eating that chocolate peanut butter whoopie pie from last week (it did somehow mysteriously disappear from the fridge last weekend…and then reappear in my stomach. Not quite sure how it got there…) had two of these. They were “so good, she just couldn’t help herself”, is what she wrote to me in an apology text message. I wrote back that one should never apologize for being a rational, warm-blooded, cookie-lovin’ individual. Positive reinforcement. We’ll break her of those antisocial personality disorder tendencies…or bust.
Sadly but truly, this recipe brings us to the end of the Joy the Baker Cookbook spotlight and if there’s one thing that I hope I’ve convinced you of in these four weeks, it’s that I adore this cookbook. From chocolatey delicious brownies to perfectly spiced cupcakes to chocolate PB lover’s whoopie pies and, finally, to rich chewy delicious brownie cookies, this cookbook has it all. And more. Not only that, but it’s recipes are totally accessible and doable, even to a beginner baker, with many of them only requiring a single bowl and a hand mixer!
I would definitely recommend this cookbook to just about anyone and am so grateful that I had the opportunity to take part in this spotlight! So major thanks to Hyperion for the opportunity and Girlichef for hosting. And to Joy for writing. It’s been delicious.
Now if you’ll excuse me…I have 60+ cupcakes and a triple layer cake to bake for a certain Eats Well With Others sister’s sweet 16. And a second date to go on. And apparently work to go to. It’s going to be a stress eating kind of weekend. Thank god we have cookies.
Chocolate Brownie Cookies with White Chocolate and Roasted Macadamia Nuts
Makes 2 dozen cookies, adapted from The Joy the Baker Cookbook
- 8 oz bittersweet chocolate chips or chunks
- 3 tbsp unsalted butter
- 1 cup AP flour
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1 cup granulated sugar
- 1 tsp instant espresso
- 1 tsp pure vanilla extract
- 3 large eggs
- 3/4 cup white chocolate chips
- 3/4 cup macadamia nuts, roasted and salted
- Place racks int he upper third and middle of the oven and preheat oven to 325. Line 2 cookie sheets with parchment paper and set aside.
- Gently simmer 2 inches of water in a medium saucepan. Place bittersweet chocolate and butter in a medium-sized heatproof bowl and place the bowl over, not touching, the simmering water, creating a double boiler. Melt the chocolate and butter together until butter is melted. Remove from the simmering water and stir until chocolate is completely melted. Allow the chocolate to cool.
- In a large bowl, whisk together flour, baking powder and salt. Set aside.
- Whisk the granulated sugar, espresso powder, and vanilla extract into the warm chocolate mixture. Whisk in the eggs, one at a time, until well incorporated. Add the chocolate mixture, all at once, to the flour mixture. Fold to incorporate. When flour just begins to disappear into the chocolate mixture, add the white chocolate and macadamia nuts. Fold thoroughly. Batter will be THICK.
- Dollop batter by the tablespoonful (or use a medium cookie scoop) onto prepared baking sheets. Bake for 11 minutes (the cookies are best slightly undercooked). Let rest for 5 minutes on the baking sheet before removing to a cooling rack.