Macadamia Nut Cookies
1 cup flour
1/2 teaspoon baking powder
1/2 teaspoon salt
10 ounces semisweet or bittersweet chocolate
1/2 cup unsalted butter, cut into cubes
1 tablespoon vanilla
2 teaspoons instant coffee
3 large eggs
1/3 cup brown sugar
1 cup granulated sugar
1/2 cup milk chocolate, chopped into large bits
1/2 cup bittersweet chocolate, chopped into large bits
1/2 cup chopped macadamia nuts
Preheat oven to 350 degrees. In a bowl, sift together flour, baking powder and salt. Set aside. Melt the 10 ounces of semisweet or bittersweet chocolate with the butter in a double boiler over low heat. Remove from heat and place the top part of the double boiler over a pan filled with warm water to prevent the chocolate from hardening.
In a small bowl, mix the vanilla and coffee until the coffee is dissolved. Add to melted chocolate and stir. In another bowl, using an electric mixer, beat the eggs and sugars. Place this bowl on a pot containing hot water (not boiling). Continue mixing by hand until the mixture is warm. Remove the bowl from the hot water. Using the electric mixer, beat the egg mixture for approximately 5 minutes or until it is pale yellow, thick and cool. Fold into melted chocolate. Fold in the flour. Add chopped chocolate and nuts, stir.
Line a baking sheet with parchment paper. Drop on a baking sheet by heaping tablespoonfuls, leaving 11/2 inches between cookies. Lightly flatten cookies with a floured fork. Place in the upper part of the oven and bake for 12 to 14 minutes. Remove from oven and let cool 3 minutes; then place cookies on a cooling rack.
Makes 36 cookies.
Times testing notes: This is a chocolate lovers cookie. We gave up on looking for bittersweet chocolate, though, after three stores. We used semisweet.
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