Big, soft cookies with macadamia nuts, chocolate and powdered espresso.
Original recipe makes 2 dozen
1 1/2 cups sifted whole wheat flour
1/2 teaspoon baking soda
1 1/3 cups packed brown sugar
2/3 cup unsalted butter
1/4 teaspoon salt
1 teaspoon vanilla extract
1 tablespoon instant espresso powder
3 (1 ounce) squares unsweetened chocolate
3/4 cup halved macadamia nuts
- 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.
Calories: 171 kcal
Carbohydrates: 19.2 g
Cholesterol: 31 mg
Fat: 10.7 g
Fiber: 1.9 g
Protein: 2.4 g
Sodium: 62 mg