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Espresso Macadamia Nut Cookies




Source of Recipe


Internet


List of Ingredients




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



Recipe



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.