Seattle Macadamia Cookies7 Reviews
“Big, soft cookies with macadamia nuts, chocolate and powdered espresso.” - by Carla
Original recipe yields 2 dozen
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a medium bowl, cream together the butter and brown sugar. Add the eggs, one at a time, beating well after each addition. Beat in espresso and vanilla. Mix until well blended. Combine the whole wheat flour, baking soda and salt; stir into the creamed mixture until well blended. Melt chocolate in double boiler over low heat. Let cool to room temperature. Stir into mixture. Mix in nuts until well blended.
- Drop 3 inches apart on cookie sheets and bake for 12 minutes, or until crisp around edges.
Amount Per Serving (24 total)
- 171 cal
- 10.7 g
- 19.2 g
Based on a 2,000 calorie diet
Reviews (7)Rate This Recipe
"I made these for the superbowl party. They are great!! Not too sweet. I used instant coffee ( I don't know what espresso powder is). I made them small and got 60 cookies. The bigger ones got real..." See more flat, i liked the smaller fatter ones. The last part of the batch I added dried canberries. Very good. I think next time I make them I will try hazelnuts. Oh and did I mention that I do not bake. I usually use cake/cookie mixes. These were very good and very easy."
"The most amazing cooies ever! I put in in coffee flavored bits of chocolate. Absolutely decadent!..." See more"
"These cookies are ok. It's hard to really taste the chocolate, and I even added some chocolate chips. I also added a little extra flour to prevent really flat cookies. I was surprised to find a cookie..." See more recipe like this with wheat flour. Maybe they would be better with walnuts or almonds, and maybe some butterscotch chips. I think that macadamias taste a bit like crayons."
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