Double Chocolate Macadamia Nut Cookies

Chocolate... Chocolate... and Macadamia Nuts!

Did I get your attention?  This recipe is a result of a special request.  Nichole specifically asked for chocolate macadamia nut cookies so I did a little experimentation to come up with these.  The addition of the espresso powder really kicks up the chocolate flavor and makes these extra special.  I'll be honest, macadamia nuts are not my favorite and they are expensive so you could substitute other nuts if you want, but when I get a special request like this, I try to come through for the requestor.

Ingredients:

• 1/3 cup unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/4 cups all-purpose flour
• 1/2 cup butter, softened
• 2/3 cup brown sugar
• 1/4 cup granulated sugar
• 1/4 tsp espresso powder
• 1 teaspoon vanilla
• 1 large egg
• 3/4 cup chocolate chips
• 1/2 cup chopped macadamia nuts

Instructions:

• Preheat oven to 350°F. Line cookie sheets with parchment paper or silicone baking mats.
• In a medium bowl, whisk together cocoa powder, baking soda, salt, espresso powder and flour. Set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream butter and both sugars.
• Mix in egg and vanilla and mix until smooth. Add dry ingredients and mix until combined.
• Mix in by hand chocolate chips and macadamia nuts.

• Scoop 2 tablespoon sized balls of dough onto the cookie sheets, 3 inches apart.
• Flatten with the bottom of a cup and a square of parchment paper to make cookie shape. The cookies do not spread when baking.
• Bake for 9-12 minutes until they just lose their glossy sheen. A little underdone is better than overdone with these.
• Cool at least 5 minutes on cookie sheets before removing.
• Store in an airtight container for up to 3 days or freeze for up to one month.

We like to make this dough and keep it in the fridge.  When we want a cookie or two just scoop them out onto a cookie sheet, flatten and bake.  Nothing like a nice warm cookie.