Cocoa Macadamia Cookies
For about 24 cookies
Ingredients:
1 stick (4 oz) unsalted butter, softened
½ cup (100g) granulated sugar
½ cup (100g) firmly packed light brown sugar
1 large egg
1 teaspoon pure vanilla extract
1 teaspoon instant espresso powder
1¼ cups (140g) all-purpose flour
1/4 cup (25g) natural unsweetened cocoa powder (not Dutch-process)
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (100g) macadamia nuts, chopped
1 cup (110g) semisweet chocolate chips
- Preheat the oven to 325°F (160°C). In a large bowl, cream the butter with the sugar until light and fluffy. Add the egg, vanilla and espresso powder; mix well.
- Sift together the flour, cocoa powder, baking soda and salt. Mix into the creamed butter mixture, scraping down the sides with a rubber spatula. Stir in the nuts and chocolate chips.
- Scoop the cookie dough into balls (1/8 cup) and arrange them at least 2 inches apart on a baking sheet lined with parchment paper.
- Bake about 10 to 12 minutes, or until cookies are set.
Remove from the oven and cool on a wire rack.
Alternative: The dough may be divided into 3 balls, then lined up on plastic wrap and rolled into a log of about 1 ½ inch diameter. Chill the wrapped log in refrigerator or in freezer for later use. When ready to bake, leave the cookie dough at room temperature for about 10 minutes. Slice the log into disks about 1/2 inch thick and place them on baking sheet. Bake as above.