Recipe courtesy of Roseville, California, Cookie Swap

Coffee-Chocolate Macadamia Cookies

We cook all the time here at the firehouse, and cookies for the annual cookie swap are no exception. We love the strong tastes in this cookie and often have them on hand for the guys to snack on. The better espresso powder you get, the better these cookies taste, and you could always add more if you wanted a stronger coffee flavor.
  • Level: Easy
  • Total: 32 min
  • Prep: 20 min
  • Cook: 12 min
  • Yield: 24
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Ingredients

3 ounces unsweetened chocolate, coarsely chopped

1/2 cup plus 2 tablespoons unsalted butter, softened

1 1/3 cups packed dark brown sugar

2 eggs

1 teaspoon vanilla

1 tablespoon instant espresso powder

1 1/2 cups whole-wheat flour, sifted

1/2 teaspoon baking soda

1/4 teaspoon salt

3/4 cup macadamia nuts, coarsely chopped

Directions

  1. Preheat oven to 350 degrees F. Lightly grease 2 cookie sheets and set aside.
  2. Melt chocolate in a double boiler set over barely simmering water or in the microwave at 50 percent power. Allow to cool to room temperature.
  3. In a mixer, beat the butter and sugar until smooth, about 3 minutes. Add the eggs 1 at a time, beating well after each egg is added. Beat in the vanilla and the espresso. Gradually add the flour, beating well after each addition until just combined and scraping down the sides of the bowl, as necessary. Add baking soda and salt. Mix in the melted chocolate and then the nuts. Drop the batter by 2 tablespoons onto the greased cookie sheets, leaving 2 inches between each cookie. Bake until soft and lightly crisped around the edges, about 12 minutes, rotating pans halfway through cooking. Cool on wire racks.
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