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Chocolate macadamia cookies

These chocolate espresso cookies are delicious and keep you going throughout the day.
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Course Snack
Preference Vegetarian
Perfect for Weekend Wonder
Skill level Confident


  • 250 g macadamias coarsely chopped
  • 200 g dark chocolate coarsely chopped
  • 400 g butter soft
  • 350 g caster sugar
  • 1 pinch salt
  • 2 pkts instant espresso powder*
  • 2 eggs
  • 400 g flour
  • 100 g cocoa
  • 2 tsp baking powder


  • Preheat oven to 180°C (160°C fan forced oven).  Line a baking tray with baking paper.
  • Combine most of the macadamias and dark chocolate.  Keep aside extra macadamias for garnish.
  • Mix with softened butter with the whisk of the hand mixer or food processor until creamy.
  • Add sugar, salt and espresso powder (or substitute) and stir two minutes. Add eggs one by one and stir one minute.
  • Knead the dough by combining flour, cocoa and baking powder. To knead the dough, use the hook of the hand mixer.
  • Knead half of the dough and add the whole macadamia chocolate mix.
  • Using a heaped tablespoon, place cookie mix onto baking tray and flatten slightly, remembering to ensure there is plenty of room to expand between each portion.
  • Sprinkle with remaining macadamias.
  • Bake cookies for about 12 to 14 minutes.
  • Gently pull cookies off the baking tray and cool on a wire rack. Store in an air-tight container.


*(you can substitute espresso powder with 1 to 1 ½ teaspoons of regular instant coffee, preferably dark roasted. The regular instant coffee that is used as a substitute for espresso powder will give the same cooking results)


Calories: 6415kcalCarbohydrates: 863gProtein: 120gFat: 314gSaturated Fat: 98gPolyunsaturated Fat: 11gMonounsaturated Fat: 184gTrans Fat: 1gCholesterol: 377mgSodium: 1517mgPotassium: 5043mgFiber: 87gSugar: 431gVitamin A: 1213IUVitamin C: 3mgCalcium: 1532mgIron: 68mg

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