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Espresso Macadamia Nut Cookies
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Categories: Chocolate Recipes, Coffee Desserts, Cookies and Brownies, Dessert
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Total Time: 1 hrs.
Baking Time: 10 min.
Preparation Time: 20 min.
Refrigeration Time: 30 min.

For any serious choco-holic, these cookies are the ultimate drug to feed their addiction. Their consistency borders on that of a brownie. They are very dense and filled with patches of pure chocolate. I like them best when they are slightly chilled, but when they are fresh out the oven, they are not bad either.

4 ounces unsweetened baking chocolate - coarsely chopped
3 cups semisweet chocolate chips - divided
1/2 cup unsalted butter
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
4 large eggs
1 1/2 cups sugar
1 1/2 tablespoons instant coffee powder
2 teaspoons vanilla extract
50 macadamia nuts

In the top of a double broiler over gently simmering water, melt the unsweetened chocolate, 1 1/2 cups of the chocolate chips, and the butter, stirring occasionally until the mixture is smooth and completely blended. Set aside to cool to room temperature.

In a medium mixing bowl, sift together the flour, baking powder, and salt; set aside. In a large mixing bowl, combine the eggs, sugar, espresso powder, and vanilla and beat together until the mixture holds a ribbon when the beater is lifted away. Fold in the cooled chocolate mixture. Fold in the remaining chocolate chips and the macadamia nuts. Let the batter rest for 30 minutes, covered in the refrigerator.

Preheat the oven to 400 degrees F. Butter and flour 2 large baking sheets. Spoon about 2 tablespoons cookie batter at a time onto the prepared baking sheet. Place cookies at least 1 inch apart. Bake for 7 to 10 minutes, or until puffy and shiny. Cool on a rack.


Calories: 872 Calories From Fat: 76%
Protein: 10g Carbohydrate: 46g
Cholesterol: 41mg Sodium: 70mg


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